Recipes

HOT HONEY CHICKEN SANDWICH

Allergens:

eggs, gluten, milk, mustard, soybeans, sulphites, wheat

HACCP rules:

CCP 1: Cooking, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 eachChicken – MilaneserecipeHOT HONEY CHICKEN SANDWICH
1/4 ozfryer oiln/a
1 1/2 flozButter – Hot Honeyreciperoom temperature
1/8 tspS&P MixrecipeHOT HONEY CHICKEN SANDWICH
1/2 tspkorean gochugaru chile flakesNOTE*
1 eachburger bunHOT HONEY CHICKEN SANDWICH
1 tbspAioli – GarlicrecipeHOT HONEY CHICKEN SANDWICH
4 slicePickles – Bread & Butter 2026recipeHOT HONEY CHICKEN SANDWICH
1 tbspAioli – Rice VinegarrecipeHOT HONEY CHICKEN SANDWICH
2 ozColeslaw – CabbagerecipeHOT HONEY CHICKEN SANDWICH
1/8 tspS&P MixrecipeHOT HONEY CHICKEN SANDWICH

1
Place the Chicken in a 350°F fryer for 3-4 minutes until internal temperature has reached 165°F and the outside is golden brown and crispy. Transfer to a sizzle platter.
2
Using a silicone pastry brush, brush warm Hot Honey evenly on one side of the chicken, then season with S&P and Korean chili flakes. Flip the chicken over and repeat, brushing evenly with hot honey and seasoning with S&P.
3
Toast the burger bun, either by running through a conveyor toaster or by placing in a 500°F oven until golden brown, about 30 seconds.
4
Spread 1/2 Tbsp Garlic Aioli onto each half.
5
Lay pickles slices on the bottom of the bun.
6
Place the fried chicken on top of the pickles.
7
In a mixing bowl, combine Rice Vinegar Aioli, then add Coleslaw Cabbage and season with S&P. Toss to coat the cabbage evenly.
8
Evenly distribute slaw over the chicken, leaving behind any excess liquid. Close the sandwich.
9
Place the sandwich onto the right side of the plate as shown in the photo.
10
Serve with the customer's desired sandwich accompaniment.

SANDWICH SET – CHIPS | 1.5 oz served in a small paper bag. Stand upright on plate next to sandwich. SANDWICH SET – FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with .25 tsp S&P. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 floz Kalamata Olive Aioli in a ramekin next to the fries. SANDWICH SET – TRUFFLE PARMESAN FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with 1/2 tsp truffle parmesan spice blend and 2 tsp grated parmesan. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 fl. oz Truffle Aioli in a ramekin next to the fries. SANDWICH SET – SIMPLE SALAD | Ladle .75 Tbsp Dijon Balsamic in a bowl, add 1 oz mixed greens, 3 halves of tomato, 3 each crouton, .25 tsp parmesan and a pinch of S&P. Toss to combine, build salad directly onto the plate, next to the sandwich. Top with an additional 1/8th tsp parmesan. SANDWICH SET – CAESAR | Ladle 1 Tbsp caesar dressing in a bowl, add 2 oz Gem Lettuce, a half squeeze of lemon, 3 each croutons, 1/2 tsp parmesan and a pinch of S&P, Gently toss to combine, build salad directly onto the plate, next to the sandwich. Top with an additional 1/2 tsp parmesan.

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