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When you’re craving takeout but it’s Sandwich Sunday, this crispy fried chicken glazed in sweet-and-spicy General Tso sauce paired with the crunchiest Duke’s Mayonnaise slaw is the perfect solution. The chicken is fried to deep golden perfection, then dunked in a sticky, flavorful sauce, and stacked on toasted buns with cold, creamy slaw. The sesame seeds and green onion add a pop of texture and freshness, making every bite irresistible.
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Soak the chicken in buttermilk for 15 to 20 minutes while you prep everything else.
Dredge each piece of chicken in the cornstarch, flour, salt, and pepper mix, pressing so it really sticks.
Fry in hot oil (~350°F) until deep golden and crispy, about 5 to 6 minutes, flipping once. Remove from heat and let it drain on a wire rack so any excess oil drips off.
Whisk together soy sauce, hoisin, sugar, rice vinegar, garlic, ginger, and chili paste for the General Tso sauce.
Warm the General Tso sauce in a pan, stir in the cornstarch slurry, and let it thicken.
Dunk your chicken in the General Tso sauce so it’s fully glazed.
Whisk the cabbage mix with Duke’s Mayonnaise, rice vinegar, sugar, salt, and pepper. Pop it in the fridge so it gets cold and crunchy.
Spread a thin layer of Duke’s Mayonnaise on the cut sides of each bun and toast face down in a hot pan until golden and crisp.
Stack a glazed piece of chicken on the toasted bun, coat with green onion and sesame seeds, load on the cold Duke’s slaw, and serve right away while it’s still crispy.
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For extra crunch, double dredge the chicken by repeating the coating process.
If you don’t have Duke’s Mayonnaise, substitute with any high-quality mayonnaise.
Make sure the oil is at the right temperature (350°F) to avoid greasy chicken.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used, but make sure to pound them to an even thickness for even cooking.
What can I use if I don’t have hoisin sauce?
You can substitute hoisin sauce with a mix of soy sauce and a bit of honey or brown sugar.
How do I keep the chicken crispy?
Let the fried chicken drain on a wire rack instead of paper towels to prevent sogginess.
Can I make the slaw ahead of time?
Yes, you can make the slaw a few hours ahead, but keep it refrigerated until ready to use.
What’s the best way to toast the buns?
Spread a thin layer of mayonnaise on the cut sides and toast them face down in a hot pan until golden and crisp.
