Crispy Hawaiian Chicken Sandwich with Sweet Polynesian Sauce

Name: Crispy Hawaiian Chicken Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Buttermilk Chicken Marinade; 2 pounds boneless (skinless chicken thighs); 2 cups buttermilk; ¼ cup pickle juice; 2 tablespoons chili sauce; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper; Crispy Coating; 2 cups all-purpose flour; ½ cup cornstarch; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons salt; 1 teaspoon black pepper; 2 teaspoons cayenne pepper (optional); Sweet Polynesian-Style Sauce; 1 cup sweet tropical-style sauce; 2 tablespoons honey; 1 tablespoon soy sauce; 1 teaspoon fresh lime juice; Sandwich Assembly; 6 brioche-style buns; 6 slices provolone cheese (optional); 6 pineapple rings (grilled); 1 cup shredded lettuce or cabbage; ½ cup creamy slaw (mayo, lime juice, shredded cabbage, pinch of sugar)

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This Crispy Hawaiian Chicken Sandwich delivers an irresistible combination of textures and flavors that make every bite a tropical escape. Juicy, buttermilk-marinated chicken thighs are double-coated for an extra-crispy exterior, then glazed with a sweet Polynesian-style sauce that perfectly balances tangy, savory, and fruity notes. Grilled pineapple rings add caramelized sweetness, while a fresh, creamy slaw provides a cool, crunchy contrast. Ideal for lunch, dinner, or casual gatherings, this sandwich is a showcase of flavor layering and culinary technique, combining simple ingredients into a bold, crowd-pleasing dish that feels indulgent yet approachable.

Why This Recipe Works

Flavor Layering

This sandwich masterfully combines sweet, savory, and tangy elements. The Polynesian sauce’s tropical sweetness enhances the naturally rich chicken, while the pickle juice in the marinade adds a subtle tang. Grilled pineapple contributes caramelized sweetness and acidity, and the slaw provides a refreshing crunch to balance the richness.

Technique

Double-breading the chicken ensures a crunchy, golden crust that stays crisp under the sweet sauce. Marinating in buttermilk tenderizes the chicken, infusing moisture and flavor. Grilling the pineapple rings caramelizes natural sugars, giving the sandwich a gourmet finish. Toasting the brioche buns adds a buttery layer that holds up to the juicy filling without becoming soggy.

Cooking Logic

The recipe separates the marination, breading, frying, saucing, and assembly steps, allowing each component to achieve optimal texture and flavor. Marinating develops moisture and tenderness, breading creates a resilient crust, and frying locks in juices. Glazing the hot chicken with the sauce ensures it clings without making the coating soggy.

Recipe Info

Prep Time: 20 minutes (plus marinating time)

Cook Time: 25 minutes

Total Time: 45 minutes (excluding marination)

Yield: 6 sandwiches

Category: Snack & Sandwiches

Cuisine: Hawaiian / American Fusion

Ingredients

For the Buttermilk Chicken Marinade:

2 lbs (900 g) boneless, skinless chicken thighs
2 cups (480 ml) buttermilk
¼ cup (60 ml) pickle juice
2 tbsp (30 ml) chili sauce
1 tbsp (8 g) garlic powder
1 tbsp (8 g) onion powder
1 tsp (5 g) smoked paprika
1 tsp (5 g) salt
½ tsp (2 g) black pepper

Ingredient Notes:

Chicken thighs: Chosen for juiciness and flavor; more forgiving than chicken breast during frying.
Buttermilk: Acidic and rich, tenderizes chicken while adding subtle tang.
Pickle juice: Adds acidity and a subtle brine flavor, enhancing depth.
Chili sauce: Introduces mild sweetness and complexity to the marinade.
Garlic and onion powders: Intensify savory aromatics without moisture.
Smoked paprika: Imparts a subtle smokiness, complementing the fried crust.
Salt and pepper: Essential for seasoning and balancing flavors.

For the Crispy Coating:

2 cups (240 g) all-purpose flour
½ cup (60 g) cornstarch
1 tbsp (8 g) paprika
1 tbsp (8 g) garlic powder
1 tbsp (8 g) onion powder
2 tsp (10 g) salt
1 tsp (5 g) black pepper
2 tsp (optional) cayenne pepper

Ingredient Notes:

Flour & cornstarch: Combination creates a crisp, light crust; cornstarch reduces gluten formation for extra crunch.
Paprika: Adds mild warmth and color.
Garlic and onion powders: Layered aromatics for savory depth.
Cayenne pepper (optional): Provides subtle heat without overpowering the sandwich.
Salt & pepper: Ensure proper seasoning of the crust.

For the Sweet Polynesian-Style Sauce:

1 cup (240 ml) sweet tropical-style sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) fresh lime juice

Ingredient Notes:

Tropical-style sauce: Base sweetness and tropical fruit flavor.
Honey: Enhances caramelization and richness.
Soy sauce: Adds umami and balances sweetness.
Lime juice: Brightens and adds acidic contrast to the glaze.

For the Sandwich Assembly:

6 brioche-style buns
6 slices provolone cheese (optional)
6 pineapple rings, grilled
1 cup (50 g) shredded lettuce or cabbage
½ cup (120 g) creamy slaw (mayo, lime juice, shredded cabbage, pinch of sugar)
2 tbsp (28 g) butter, for toasting buns
Oil for frying

Ingredient Notes:

Brioche buns: Soft yet sturdy, buttery flavor complements the fried chicken.
Provolone cheese (optional): Mild, melty layer that balances the sweet glaze.
Grilled pineapple: Adds caramelized sweetness and acidity.
Lettuce or cabbage: Fresh crunch to offset richness.
Creamy slaw: Adds tang, creaminess, and texture contrast.
Butter: Ensures golden, toasted buns that resist sogginess.
Oil: For frying; high smoke-point oils like canola or peanut oil are recommended.

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, whisk together buttermilk, pickle juice, chili sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully combined.
Add the chicken thighs, pressing them down to ensure each piece is fully submerged in the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

Editorial Notes:

Marination tenderizes the chicken while infusing it with flavor.
Overnight marination yields the juiciest results, but even 4 hours improves texture significantly.
Use a non-reactive bowl (glass or stainless steel) to avoid metallic flavors.

2. Prepare the Polynesian-Style Sauce

In a small saucepan over low heat, combine tropical-style sauce, honey, soy sauce, and lime juice.
Stir gently and simmer for about 5 minutes, allowing the sauce to slightly thicken.
Remove from heat and set aside to cool.

Editorial Notes:

Keep heat low to prevent the sugars from burning.
Adjust lime juice to taste if you prefer brighter acidity.
Sauce can be prepared ahead of time and stored in the fridge.

3. Make the Crispy Coating

In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
Set aside for the breading process.

Editorial Notes:

Cornstarch creates a crisp, crackly texture.
Spices in the coating layer flavor and color for an appealing golden crust.

4. Bread the Chicken

Remove chicken thighs from the marinade, letting excess drip off.
Dredge each piece in the flour mixture, then dip briefly back into the marinade, and coat again in flour.
Place breaded chicken on a wire rack and let rest for 10 minutes.

Editorial Notes:

Double dredging ensures a thick, crunchy crust that adheres to the chicken.
Letting the coated chicken rest prevents the flour from falling off during frying.

5. Cook the Chicken

Option A – Deep Frying:

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry chicken thighs in batches, avoiding overcrowding, until golden brown and fully cooked (internal temp 165°F / 74°C), about 6–8 minutes.
Transfer to a wire rack to drain excess oil.

Option B – Skillet Frying:

Heat ½ inch of oil in a skillet over medium-high heat.
Fry chicken thighs for 3–4 minutes per side, until golden brown and cooked through.
Drain on a wire rack.

Editorial Notes:

Use a thermometer to ensure precise oil temperature.
Draining on a wire rack instead of paper towels keeps the crust crisp.
Avoid stacking fried chicken; steam trapped between pieces softens the crust.

6. Glaze the Chicken

While still hot, brush or toss each fried chicken thigh with the prepared Polynesian sauce.
Ensure each piece is evenly coated but not saturated to avoid sogginess.

Editorial Notes:

Warm chicken absorbs the sauce better, creating a glossy, flavorful coating.
Reserve a small amount of sauce for drizzling on the assembled sandwich.

7. Prepare the Buns

Butter the cut sides of the brioche buns.
Toast on a skillet or griddle until golden and slightly crisp, about 1–2 minutes per side.

Editorial Notes:

Toasting adds flavor and prevents the buns from becoming soggy under the juicy chicken and sauce.

8. Assemble the Sandwiches

Spread slaw or lettuce on the bottom bun.
Place the sauced fried chicken on top.
Add a slice of provolone cheese (optional) and a grilled pineapple ring.
Drizzle with extra Polynesian sauce if desired.
Cap with the top bun and serve immediately.

Editorial Notes:

Layering slaw first prevents moisture from seeping into the bun.
Assemble just before serving to maintain crispness.

Texture and Flavor Profile

Chicken: Juicy and tender with a golden, crunchy crust.
Sauce: Sweet, tangy, and lightly sticky, balancing richness.
Pineapple: Caramelized sweetness and mild acidity.
Slaw: Cool, crisp, and creamy contrast.
Bun: Soft, buttery, with a slight crisp from toasting.

Tips for Best Results

Marinate chicken overnight for maximum tenderness and flavor.
Maintain oil temperature during frying to ensure even browning and prevent greasy crust.
Double-coat chicken for extra crunch.
Grill pineapple briefly to caramelize sugars without becoming mushy.
Assemble sandwiches just before serving to preserve texture.

Variations

Spicy Hawaiian Chicken Sandwich – Add ½–1 tsp cayenne pepper to the breading or brush with a spicy Sriracha-Polynesian sauce for heat.
Cheese-Lovers Version – Swap provolone for pepper jack or cheddar for a sharper, melty layer.
Grilled Chicken Option – Substitute fried chicken with grilled marinated chicken thighs for a lighter version while keeping the tropical flavor.
Gluten-Free Version – Use gluten-free all-purpose flour and GF cornstarch for the coating; ensure buns are GF as well.
Vegan Adaptation – Replace chicken with breaded fried tofu or cauliflower steaks, use vegan mayo in the slaw, and substitute brioche buns with vegan bread.

Serving Suggestions

Serve with crispy fries or sweet potato wedges for a classic comfort-food pairing.
A side of tropical fruit salad complements the Polynesian flavors.
Pair with a refreshing iced tea or pineapple-lime soda to balance richness.
For a party platter, cut sandwiches in halves and serve with extra sauce on the side for dipping.

Storage and Reheating

Storage:

Keep fried chicken separate from slaw and buns for up to 3 days in the fridge in an airtight container.
Polynesian sauce can be stored for up to 1 week in the refrigerator.

Reheating:

Reheat chicken in a 350°F oven for 8–10 minutes to restore crispiness.
Toast buns lightly before assembly.
Avoid microwaving coated chicken, as it softens the crust.

Nutrition Overview (per serving, approx.)

Calories: 560 kcal
Carbohydrates: 48 g
Protein: 34 g
Fat: 32 g
Saturated Fat: 10 g
Cholesterol: 120 mg
Fiber: 3 g
Sugar: 14 g
Sodium: 950 mg
Vitamin C: 12% DV
Calcium: 10% DV
Iron: 15% DV

Editorial Note:

Nutrition may vary slightly depending on bun type, oil absorption, and additional toppings.
The dish provides a balance of protein, carbohydrates, and fats with moderate fiber and vitamin content from slaw and pineapple.

Frequently Asked Questions

Q: Can I make this sandwich ahead of time?
A: You can prep components ahead, like marinating chicken, preparing sauce, and making slaw. Fry and assemble right before serving for best texture.

Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts are leaner and may dry out faster. Consider brining or monitoring frying time closely.

Q: How do I keep the fried chicken crispy under the sauce?
A: Toss the chicken with warm sauce just before serving and avoid letting it sit. Use a wire rack to maintain airflow under the crust.

Q: Can I bake the chicken instead of frying?
A: Yes, coat and bake at 425°F (220°C) for 20–25 minutes, flipping halfway. Brush with sauce at the end for best results.

Q: Is there a vegetarian or vegan version?
A: Yes, use breaded tofu, tempeh, or cauliflower steaks and vegan buns and mayo-based slaw.

The Crispy Hawaiian Chicken Sandwich is a showcase of flavor, texture, and culinary technique. Each bite balances crunchy, juicy chicken with sweet, tangy Polynesian sauce, caramelized pineapple, and creamy slaw, all layered on a buttery toasted brioche bun. This recipe proves that comfort food can also be vibrant and tropical, perfect for family dinners, casual parties, or weekend indulgences. With the detailed instructions, ingredient explanations, and tips provided, even home cooks can achieve restaurant-quality results.