Five Spice BBQ Chicken Sandwich with Sesame Slaw and Ginger Garlic Chips

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These tasty little sandwiches were a nice switch from the typical fried chicken sandwiches we’ve made in the past.  Spicy, flavorful, and aromatic: They require a bit of prep but are well worth it!  We ended up serving them on smaller buns (not quite sliders, but close), but the recipe can be easily adapted for a full-sized sandwich. Original recipe can be found [here](https://www.redcounterkitchen.com/2018/12/five-spice-bbq-chicken-sandwich-sesame.html).
*Five Spice BBQ Sauce*
* 29 ounce can tomato sauce
* 3 tablespoons diced ginger root
* 1 tablespoon chopped garlic
* 2 tablespoons sesame oil
* 1 tablespoon liquid smoke
* 1 1/2 tablespoons sugar
* 2 tablespoons chili paste
* 1 tablespoon Kitchen Bouquet
* 2 tablespoons rice wine vinegar
* 3 tablespoons five spice powder
* 1 teaspoon black pepper
* 2 teaspoons Worcestershire sauce
* 1 teaspoon onion powder
* 1 teaspoon smoked paprika
In a sauce pot over a medium flame, cook the diced ginger and garlic with the sesame oil for 1-2 minutes, until somewhat cooked.  Stir in all remaining ingredients, reduce the heat to low, and allow to simmer for at least 30 minutes.  These amounts will make more than you need for your sandwiches, but it keeps well in the fridge.  You should also be able to find a 15 ounce can of tomato sauce, allowing you to halve all ingredients so there isn’t much/any leftover.
*Garlic Ginger Potato Chips*
* 8-10 redskin potatoes
* 3 teaspoons garlic powder
* 3 teaspoons salt
* 1 teaspoon ginger powder
* 1 teaspoon onion powder
* 1 teaspoon black pepper
* Frying oil
Using a slicer (I like to use the wavy slicer on my box grater, rotating the potatoes 90 degrees each cut to get a bit of waffle-like texture to my chips), thinly slice the redskin potatoes.  Place them in a deep bowl, rinse a few times, and then submerge them in cold water and allow them to sit for 30 minutes or so.  While they sit you can assemble your seasoning (and work on the rest of this meal!) by simply mixing them together in a bowl.
Once the chips have soaked for a bit, give them one final rinse, dry them as best you can with paper towel, and then fry them stove top with your oil.  When they’re golden brown remove them from the oil to fresh paper towel and sprinkle liberally with the seasoning mix.
*Sesame Slaw*
* 1 cup shredded napa cabbage
* 1/2 cup carrots, cut to matchstick size
* 1/4 cup shredded radicchio
* 1 tablespoon sesame oil
* 2 tablespoons toasted sesame seeds
* 1 teaspoon black pepper
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 2 tablespoons mayonnaise
* 1/2 teaspoon lemon juice
Mix all ingredients thoroughly in a bowl.  Leave in the fridge until ready to serve.
*Fried Chicken Sandwiches*
* 4 thinly cut chicken breast pieces, approximately 2-3 ounces each
* 1/2 cup corn starch (flour works as well, but corn starch gives it a wonderful crunch)
* 2 teaspoons salt
* 1 teaspoon black pepper
* 4 slider/sandwich buns
* Frying oil
* 1 cup sesame slaw (above)
* 1 cup BBQ sauce (above)
Pat the chicken pieces dry with paper towel.  In a bowl mix the cornstarch, salt, and pepper and then thoroughly coat the chicken pieces.  Heat some high heat oil in a pan, enough to cover the pieces about halfway, and then shallow fry the chicken until golden brown, about 2-3 minutes per side.
Place 3-4 tablespoons of slaw on the bottom of your bun, top with a piece of chicken, and then spoon a few tablespoons of your BBQ sauce over the top.  Serve with your ginger garlic chips.
😍