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.

Hong Bomb Crispy Chicken Sandwich with Pineapple Mango Slaw

Total TimeTotal Time: 8 hours

ServingsServings: 10


5 ea chicken breast, butterflied into 2 portions

½ cup kosher salt, divided

2 cups DOLE® Sweet and Sour Juice Blend, 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 DOLE 100% Pineapple Juice

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


  1. Put the chicken in a large glass dish and add ¼ cup of salt, 1 cup of sweet and sour juice, bay leaves, peppercorns, coriander seeds and mix well to coat.
  2. Allow the chicken to brine in a fridge for at least 6 hours.
  3. Remove the chicken from the brine and wipe dry with paper towels, removing any peppercorns or coriander seeds stuck.
  4. 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.
  5. 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.
  6. While chicken is resting, bring a fryer up to 350F, fry the chicken till golden brown and internally cooked, roughly 10-12 minutes.
  7. Create a spicy aioli by combining 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.
  8. In another mixing bowl, mix the mango with the reserved pickle juice, ½ cup DOLE Sweet & Sour Mix, and remaining salt.
  9. Allow to sit for 30 minutes to lightly pickle.
  10. 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.
  11. Allow the slaw to marinate for 10 minutes.
  12. 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.

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