Hong Bomb Crispy Chicken Sandwich with Pineapple Mango Slaw
A fried buttermilk chicken favorite stacked high with layers of spicy aioli, dill pickles, and sweetened with a delicious pineapple mango slaw.

Ingredients
5 ea chicken breast, butterflied into 2 portions
½ cup kosher salt, divided
4 cups DOLE® Pineapple Juice, divided
1 cup bay leaves
1 Tbsp black peppercorns
2 Tbsp coriander seeds
3 cups buttermilk
3 cups flour
3 Tbsp paprika
2 Tbsp cayenne powder
fry oil, as needed
1 cup chili crisp
2 cups Japanese mayo
2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed
½ cup dill pickles, sliced, ½ cup pickle juice reserved
1 cup bean sprouts
1 cup DOLE Pineapple Tidbits, drained
1 cup carrots, shredded
1 cup purple cabbage, shredded
1 cup Bok Choy, thinly shaved
10 ea brioche buns, toasted
Directions
- Put the chicken in a large glass dish and add ¼ cup of salt, 1 cup of pineapple juice, bay leaves, peppercorns, coriander seeds and mix well to coat.
- Allow the chicken to brine in a fridge for at least 6 hours.
- Remove the chicken from the brine and wipe dry with paper towels, removing any peppercorns or coriander seeds stuck.
- In a large bowl, stir together the buttermilk with 1 Tbsp of kosher salt and in a separate bowl mix together the flour with paprika and cayenne.
- Dredge the chicken through the buttermilk, make sure to evenly coat, then transfer to the flour to complete the coating batter. Let the chicken sit for 30 minutes of a wire rack.
- While chicken is resting, bring a fryer up to 350F, fry the chicken till golden brown and internally cooked, roughly 10-12 minutes.
- Create a spicy aioli by combining 2 cups pineapple juice and chili crisp in a small mixing bowl. Combine ⅓ of this mixture with the Japanese mayo and set aside. The remaining ⅔ is to coat the fried chicken as it comes out of the fryer.
- In another mixing bowl, mix the mango with the reserved pickle juice, ½ cup DOLE Pineapple Juice, and remaining salt.
- Allow to sit for 30 minutes to lightly pickle.
- To make the slaw, combine the drained pickled mango with the carrots, bok choy, cabbage, pineapple tidbits, bean sprouts and the remaining DOLE Sweet & Sour Mix.
- Allow the slaw to marinate for 10 minutes.
- To build a sandwich, slather a bun with the spicy aioli, lay the chili coated chicken breast on top and stack with dill pickle slices and slaw. Serve warm or cold based on preference or operation.