Honey Boi

Fried Chicken Thigh, Honey-Garlic Glaze, Sesame Cabbage Slaw, Smoky Lime Mayonnaise, Pickles, Sesame Seeds

Chef William Silbernagel of How Crispy Express | Atlanta
Yield: 1 sandwich

---

Adapted by StarChefs | March 2023

INGREDIENTS

Lime Mayonnaise:
1 cup mayonnaise
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
Zest and juice of 1 lime

Sesame Cabbage Slaw:
Yield: 1 pint
1 cup mayonnaise
2 tablespoons sesame oil
1 tablespoon soy sauce
1 pint shredded cabbage mix

Honey-Garlic Glaze:
2 tablespoons minced garlic 
1 tablespoon neutral oil
1 cup honey
2 tablespoons soy sauce

Fried Chicken Thigh:
1 chicken thigh
Your favorite chicken dredge

To Assemble and Serve:
Toasted brioche bun
Sesame seeds
2 bread and butter pickles

METHOD

For the Lime Mayonnaise:
In a small bowl, combine all the ingredients. Stir to combine. Let sit 1 hour at room temperature. Transfer to an airtight container and refrigerate. 

For the Sesame Cabbage Slaw:
In a large bowl, combine all ingredients. Toss to coat. Let sit 20 minutes at room temperature. Transfer to an airtight container and refrigerate. 

For the Honey-Garlic Glaze:
In a small sautépan over medium-high flame, heat oil. Add garlic and cook until fragrant. Stir in honey and soy sauce. Strain and set aside.

For the Fried Chicken Thigh:
In a deep fryer, heat oil to 165°F. On a work surface, dredge chicken in your favorite breading. Let sit 20 minutes at room temperature. Add chicken to oil and fry until golden brown and crispy. Once cooled, drizzle Honey-Garlic Glaze over fried chicken thigh. Set aside. 

To Assemble and Serve:
Smear Lime Mayonnaise onto the top and bottom of the toasted brioche bun. Pile a generous amount of Sesame Cabbage Slaw to the bottom bun. Top with glazed Fried Chicken Thigh. Sprinkle with sesame seeds. Garnish with pickles. Add top bun and serve.

---