Directions

1. Put the chicken in a large glass dish and add ¼ cup of salt, 1 cup of pineapple juice, bay leaves, peppercorns, coriander seeds and mix well to coat.
2. Allow the chicken to brine in a fridge for at least 6 hours.
3. Remove the chicken from the brine and wipe dry with paper towels, removing any peppercorns or coriander seeds stuck.
4. In a large bowl, stir together the buttermilk with 1 Tbsp of kosher salt and in a separate bowl mix together the flour with paprika and cayenne.
5. Dredge the chicken through the buttermilk, make sure to evenly coat, then transfer to the flour to complete the coating batter. Let the chicken sit for 30 minutes of a wire rack.
6. While chicken is resting, bring a fryer up to 350F, fry the chicken till golden brown and internally cooked, roughly 10-12 minutes.
7. Create a spicy aioli by combining 2 cups pineapple juice and chili crisp in a small mixing bowl. Combine ⅓ of this mixture with the Japanese mayo and set aside. The remaining ⅔ is to coat the fried chicken as it comes out of the fryer.
8. In another mixing bowl, mix the mango with the reserved pickle juice, ½ cup DOLE Pineapple Juice, and remaining salt.
9. Allow to sit for 30 minutes to lightly pickle.
10. To make the slaw, combine the drained pickled mango with the carrots, bok choy, cabbage, pineapple tidbits, bean sprouts and the remaining DOLE Sweet & Sour Mix.
11. Allow the slaw to marinate for 10 minutes.
12. To build a sandwich, slather a bun with the spicy aioli, lay the chili coated chicken breast on top and stack with dill pickle slices and slaw. Serve warm or cold based on preference or operation.