Combine the chicken with the buttermilk and seasonings. Refrigerate for at least 4 hours.
Remove chicken from the marinade, then dredge it thoroughly in flour, pressing the coating onto the chicken.
Deep fry at 350°F until golden brown and the internal temperature reaches 165°F.
While the chicken is still hot, toss it generously in the warm Korean Barbecue & Wing Sauce.
Make slaw by mixing cabbages, carrots, onions and Magic Blend Cole Slaw Dressing.
Toast the buns and build sandwich: Bottom bun, thin cucumber slices, glazed crispy chicken, extra drizzle of Korean Barbecue & Wing Sauce, large mound of banh mi slaw. fresh cilantro sprigs, sprinkle of sesame seeds, top bun.
Ingredients
4 Boneless, skinless chicken thighs, pounded to ¼ inch thick
1 cup buttermilk
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1/2 tsp. black pepper
1 tsp. Kosher salt
2 cups All-purpose flour, for dredging
1 cup Sweet Baby Ray's® Korean Barbecue & Wing Sauce
