Orange Chicken Sandwich Recipe

Preparation

1. Preheat oven to 400°F. Bake Pretzel Buns for 2-4 mins until golden and crisp. Remove from oven and let cool.
2. Spread kewpie mayo on the top and bottom buns.
3. Add a layer of leaf lettuce on to the bottom buns.
4. Place one glazed chicken breast on the lettuce of each bottom bun. Top with a generous portion of the chili lime avocado slaw.
5. Finish with the top bun and serve immediately.

Orange Chicken

1. Pound the chicken breasts to an even thickness and season both sides with salt and pepper.
2. Place the flour, beaten egg, and crushed tortilla chips into separate shallow containers. Dredge each chicken breast in the flour, then coat with egg wash, and finally press into the crushed tortilla chips until evenly coated.
3. Heat vegetable oil to 350°F and fry the chicken until golden brown and fully cooked, about 5 to 6 minutes. Transfer the chicken to a wire rack to drain briefly.
4. Toss the hot chicken breasts in the orange glaze until evenly coated.

Orange Sauce

1. In a small saucepan, combine the orange marmalade, orange juice, soy sauce, rice vinegar, garlic, and ginger. Bring the mixture to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Keep warm.

Chili Lime Avocado Slaw

1. In a large bowl, combine the cabbage, avocado, red chili, cilantro, and lime juice. Season with salt and toss gently until evenly coated. Refrigerate until ready to use.