Crispy Chicken Sandwich with Spicy Pineapple Slaw - Love of Food
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Meat tenderizer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Peeler
- Grater
- Mixing bowl
- Stainless-steel bowl
- Plastic wrap
- Dish
- Pan
- Whisk
- Fork
- Baking sheet
- Parchment paper
- Tongs
- Slotted spoon
- Toaster
- Refrigerator
- Plate
- Spoon
- Kitchen towel
- Airtight container
Ingredients
- 2 ½ teaspoons lime juice
- 1 1/3 cups shredded Napa cabbage
- 1/3 cup peeled and shredded carrots
- 1 ½ ounces fresh pineapple, peeled, cored and sliced into sticks ¼-inch x ¼-inch x 1-inch
- 1 ½ Tablespoons sweet Thai chili sauce
- 2 ½ teaspoons unseasoned rice vinegar
- 2 Tablespoons mayonnaise
- 1 ½ teaspoons sriracha hot chili sauce
- 1 ½ teaspoons sweet Thai chili sauce
- ½ teaspoon unseasoned rice vinegar
- 2 Tablespoons finely chopped fresh cilantro leaves
- ½ teaspoon sambal Oelek or fresh chile paste
- 1/3 cup all-purpose flour
- ¼ teaspoon Kosher salt
- ½ teaspoon ground white pepper
- 2 Tablespoons egg whites or 2 large egg white
- 2 Tablespoons water
- 1 cup panko crumbs
- 4 (4-ounce) raw boneless, skinless chicken breasts or 1-pound boneless, skinless chicken breast cut into 4 equal size pieces
- Oil for deep fat frying
- 4 (4") Kaiser rolls, split and lightly toasted
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