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Kung Pao Chicken Sandwich


Prep time: 3 Hours 

Total time: 4 Hours

  • 4 Skinless Chicken Thighs
  • 3 Cups Buttermilk
  • 1 Tbsp. Salt
  • 1 Tbsp. Pepper
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Paprika
  • 1 Tbsp. Cayenne
  • 3 Cups Flour
  • 4 Cups Frying Oil
  • Dynasty Kung Pao Sauce as needed for coating

Sesame Slaw:

  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • ½ cup shredded carrots
  • 1 tbsp. red wine vinegar
  • 2 tsp. Dynasty Sesame Oil
  • 4 Brioche Buns, toasted
  • 1 Cup Dill Pickle Chips

Sesame Slaw

  1. Thinly chop veggies and toss ingredients together in a large bowl, set aside.

Fried Chicken

  1. Marinate your chicken thighs in buttermilk and seasoning blend. Refrigerate from 2 hours up to overnight.
  2. Remove from buttermilk and bread in flour. Then dip back into the buttermilk and re-dip in the flour for a double breaded thigh.
  3. Fry in oil for 12-15 minutes until golden brown and 165F internal. Set on a rack when done.
  4. Heat your Dynasty Kung Pao sauce in a small saucepan and toss chicken to coat.


  1. Start with a toasted bun, add your Kung Pao chicken
  2. Drizzle with extra Kung Pao sauce on top.
  3. Finish with your sesame slaw. Enjoy!

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Dish Type / Ethnic Cuisine
Main Dish