With the sun shining and the ocean breeze at your back, picture a culinary escape right in your kitchen: the Maui Wowie Chicken Sandwich. This isn’t just any sandwich; it’s a tropical adventure featuring crispy, golden chicken thighs enveloped in a luscious teriyaki-pineapple glaze. What makes this recipe truly special is its incredible balance of flavors—each bite is a delightful mix of savory and sweet, making it a perfect choice for any meal. Plus, it’s not only a crowd-pleaser but also quick to whip up, so you can bring a slice of Hawaii to your table without breaking a sweat. Ready to create a feast that transports you to paradise? Let’s dive in!
Why is the Maui Wowie Chicken Sandwich special?
Tropical Flavors: This sandwich brings the essence of Hawaii right to your plate, with a vibrant blend of teriyaki and pineapple creating an island paradise in every bite.
Quick and Easy: With straightforward steps and minimal prep time, you can enjoy a gourmet meal without any fuss, perfect for busy weeknights.
Crispy Goodness: Achieving that ideal crunch is effortless, thanks to our perfect frying technique, which guarantees a golden, crispy exterior that complements the juicy chicken inside.
Versatile Options: Whether you opt for the Spicy Maui Version or the Baked Version, you can easily customize this recipe to suit your taste buds, ensuring everyone at the table is pleased.
Crowd-Pleasing Appeal: The vibrant colors and bold flavors make this dish a sure hit at gatherings, pairing perfectly with sides like sweet potato fries or a refreshing tropical fruit salad.
Maui Wowie Chicken Sandwich Ingredients
• Gather these delightful ingredients to create your own Maui Wowie Chicken Sandwich!
For the Chicken Marinade
- Chicken Thighs – A juicy protein that gives this sandwich its wonderful flavor; boneless skinless thighs are the best choice.
- Buttermilk – Acts as the marinade to tenderize the chicken; yogurt can be used as a substitute.
- Soy Sauce – Adds that essential umami flavor; tamari is a great gluten-free alternative.
- Sriracha – Provides the perfect kick of spice; increase the amount for a fiery version.
- Garlic Powder – Enhances the savory notes; fresh garlic offers a more robust flavor.
- Ginger Powder – Brings warmth and depth to the mix; fresh grated ginger works well too.
- Smoked Paprika – Contributes a delicious smoky taste; regular paprika can replace if needed.
For the Crispy Coating
- All-Purpose Flour – Essential for creating that delicious crispy texture; use a gluten-free blend for a safe option.
- Cornstarch – Combines with flour to ensure maximum crunch; necessary for the perfect outer layer.
For the Tangy Glaze
- Teriyaki Sauce – The base for your glaze, adding sweet and savory hints; feel free to use homemade or store-bought.
- Pineapple Juice – Sweetens and complements the glaze; you can swap it with fresh or canned juice.
- Brown Sugar – Brings additional sweetness; honey or coconut sugar substitute nicely.
For the Sriracha Mayo
- Mayonnaise – Creamy base for your spicy mayo mixture; Greek yogurt is a delightful lower-fat option.
For the Tropical Slaw
- Cabbage – Crunchy backbone of the slaw, enhancing texture and freshness.
- Pineapple – Adds a sweet punch to your slaw; opt for fresh or canned according to your preference.
- Red Onions – Provides a zesty bite that balances the sweetness.
- Scallions – Delivers an oniony freshness that brightens up the slaw.
For Assembly
- Brioche Buns – Soft and flavorful base for the sandwich; any soft burger bun will work as a substitute.
With these well-selected ingredients, you’re all set to create your own Maui Wowie Chicken Sandwich, capturing the essence of tropical flavors and crispy goodness!
Step‑by‑Step Instructions for Maui Wowie Chicken Sandwich
Step 1: Marinate Chicken
In a large mixing bowl, whisk together buttermilk, soy sauce, sriracha, garlic powder, ginger powder, and smoked paprika. Add the boneless skinless chicken thighs, ensuring they are well coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, ideally overnight, to ensure the flavors fully penetrate the chicken, making it tender and flavorful.
Step 2: Prepare Sriracha Mayo
In a small bowl, combine mayonnaise, sriracha, lime juice, and garlic powder, mixing until smooth and creamy. This sriracha mayo will add a zesty kick to your sandwich. Once combined, cover the bowl and refrigerate until you’re ready to assemble your Maui Wowie Chicken Sandwich, allowing the flavors to meld together while the chicken marinates.
Step 3: Make Slaw
In a large bowl, toss together shredded cabbage, chopped pineapple, diced red onion, and sliced scallions. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper to create a dressing. Combine the dressing with the slaw mixture, ensuring everything is evenly coated. Cover and refrigerate for about 30 minutes to develop the flavors and crispness.
Step 4: Cook Glaze
In a saucepan over medium heat, combine teriyaki sauce, pineapple juice, brown sugar, grated ginger, and minced garlic. Bring the mixture to a gentle simmer for about 5 minutes, stirring occasionally. To thicken the glaze, mix a cornstarch slurry in a separate bowl, then add it to the saucepan, cooking for an additional 2-3 minutes until the glaze is glossy and thickened. Set aside to cool slightly.
Step 5: Coat Chicken
In a shallow dish, whisk together all-purpose flour, cornstarch, baking powder, salt, pepper, and onion powder until well combined. Remove the marinated chicken from the refrigerator and dredge each piece in the flour mixture, ensuring an even coating. Let the coated chicken rest on a wire rack for about 10 minutes, allowing the coating to adhere properly for that crispy finish.
Step 6: Fry Chicken
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the coated chicken thighs in the hot oil and fry for 6-8 minutes, or until they are golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). Use a slotted spoon to transfer the fried chicken to a wire rack to drain any excess oil and maintain that crispy exterior.
Step 7: Assemble Sandwich
Lightly brush both sides of the fried chicken with the teriyaki glaze you prepared earlier. Toast the brioche buns until golden brown, then spread a generous amount of sriracha mayo on both halves of the bun. Layer the glazed chicken on the bottom bun, add grilled pineapple and a scoop of the vibrant tropical slaw, then place the top bun on. Serve your Maui Wowie Chicken Sandwich immediately, savoring every delicious bite.
What to Serve with Maui Wowie Chicken Sandwich
Elevate your tropical meal experience with delightful sides and refreshing drinks that perfectly complement this culinary masterpiece.
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Sweet Potato Fries: These crispy, tender fries add a hint of sweetness, balancing the savory flavors of the sandwich. The unique taste pairs wonderfully with the tangy sriracha mayo.
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Tropical Fruit Salad: A vibrant mix of mango, pineapple, and kiwi brings a refreshing, juicy contrast, enhancing the island vibe of the meal. Each bite is a taste of summertime bliss.
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Coconut Rice: Creamy and slightly sweet, this rice dish adds a lovely texture that complements the crispy chicken and tropical slaw, making every forkful a pleasure.
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Pineapple Lemonade: This refreshing drink offers a zesty kick, bringing together sweet and tart flavors reminiscent of a beach getaway. Pairing it with the sandwich takes your tropical adventure up a notch.
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Coleslaw with a Twist: Go for a classic slaw with a hint of pineapple or mango to create a delightful match. The crunchiness of the slaw adds a spark to the meal, making it a perfect sidekick.
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Grilled Corn on the Cob: Brushed with lime and chili powder, this sweet and smoky treat complements the flavors of the sandwich beautifully, creating a sensational barbecue feel.
Enjoy the ultimate flavor journey with these perfect combinations alongside your Maui Wowie Chicken Sandwich!
How to Store and Freeze Maui Wowie Chicken Sandwich
Fridge: Store leftover Maui Wowie Chicken Sandwich components separately in airtight containers. The chicken can be kept for up to 3 days, while slaw and sriracha mayo should be consumed within 2 days for optimal freshness.
Freezer: Freeze cooked chicken thighs individually wrapped in plastic wrap and placed in a freezer bag for up to 2 months. Allow to thaw in the fridge before reheating.
Reheating: To regain the crispy texture, reheat the chicken in the oven at 375°F (190°C) for about 10–15 minutes. Avoid microwaving as it can make the chicken soggy.
Slaw & Mayo: Keep slaw and sriracha mayo in separate containers to maintain their freshness. Refrain from freezing these components, as they do not hold up well.
Expert Tips for the Maui Wowie Chicken Sandwich
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Marinate for Flavor: Extend marination overnight to infuse the chicken with deep flavor, ensuring each bite is savory and tender.
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Oil Temperature: Keep the frying oil at 350°F to achieve that perfect crispy exterior while keeping the chicken juicy inside.
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Rest the Coated Chicken: Allow coated chicken to rest on a wire rack for 10 minutes before frying; this helps the coating adhere better for a crunchier texture.
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Thicken Your Glaze: If your teriyaki glaze isn’t thickening, stir in a cornstarch slurry and cook it a bit longer for the desired consistency.
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Serve Fresh: Always assemble your Maui Wowie Chicken Sandwich right before serving for maximum freshness and crunch; sogginess is a no-go!
Make Ahead Options
These Maui Wowie Chicken Sandwiches are perfect for busy home cooks looking to save time! You can marinate the chicken thighs in buttermilk, soy sauce, sriracha, garlic powder, ginger powder, and smoked paprika up to 24 hours in advance to maximize flavor. Additionally, you can prepare the sriracha mayo and the tropical slaw (cabbage, pineapple, red onion, scallions) up to 3 days ahead; just be sure to store them in airtight containers in the refrigerator to maintain freshness. When you’re ready to fry, dredge the marinated chicken in the coating, fry it to golden perfection, and assemble the sandwiches with the glaze and slaw for that delightful tropical burst! Enjoy restaurant-quality results with minimal effort!
Maui Wowie Chicken Sandwich Variations
Get ready to add your personal touch to the Maui Wowie Chicken Sandwich, making it even more special!
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Baked Version: Bake the chicken at 425°F for a lighter, healthier meal option while maintaining flavor.
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Spicy Maui Version: Increase the sriracha for a fiery kick that’ll make your taste buds dance with excitement.
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Grilled Chicken Option: Marinate and grill the chicken for a smoky flavor and a unique twist you’ll adore.
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Slider Style: Use smaller chicken pieces and mini buns for delightful bite-sized appetizers that everyone will love.
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Tropical Twist: Add diced mango or papaya to the slaw for an extra burst of tropical flavor. It enhances the freshness beautifully!
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Crispy Coconut Coating: Incorporate shredded coconut into your coating mix to add a delightful crunch and island flair to your chicken.
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Zesty Pineapple Salsa: Top your sandwich with a fresh pineapple salsa made of diced pineapple, jalapeños, cilantro, and lime juice for added zing.
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Curry-Infused Mayo: Mix in some curry powder into the sriracha mayo for an exotic flavor profile that surprises and delights.
With these variations, whether you want a little heat or a fruity twist, there’s something for every palate! You can even pair it with a refreshing drink like pineapple lemonade for the ultimate tropical experience. Enjoy making your Maui Wowie Chicken Sandwich your own!
Maui Wowie Chicken Sandwich Recipe FAQs
What type of chicken is best for this recipe?
I recommend using boneless, skinless chicken thighs for the Maui Wowie Chicken Sandwich. They provide the ideal juiciness and flavor compared to chicken breasts, which can dry out more easily.
How should I store leftover Maui Wowie Chicken Sandwich?
Store leftover components separately in airtight containers. The fried chicken can last up to 3 days in the fridge. Keep the slaw and sriracha mayo stored separately and consume them within 2 days for the best freshness and flavor.
Can I freeze the cooked chicken for future use?
Absolutely! To freeze the cooked chicken, wrap each piece tightly in plastic wrap and place them in a freezer bag or airtight container. They will keep well for up to 2 months. To thaw, simply move them to the fridge overnight before reheating.
What can I do if my teriyaki glaze isn’t thickening?
If your glaze isn’t reaching the desired thickness, don’t worry! Mix a cornstarch slurry by combining cornstarch with a little water, then stir it into the simmering glaze. Continue cooking for an additional 2–3 minutes until it thickens and gains a nice glossy finish.
Are there any dietary considerations for this recipe?
Yes! If you or someone you’re serving has gluten allergies, substitute the soy sauce with tamari and select a gluten-free flour blend for the crispy coating. Additionally, if you are making this for someone with a mayonnaise allergy, Greek yogurt works beautifully as a substitute in the sriracha mayo.
Can I make the Maui Wowie Chicken Sandwich spicier?
Very! If you crave more heat, simply increase the amount of sriracha in both the marinade and the sriracha mayo. You can also add sliced jalapeños to the slaw for an extra kick of spice!
Maui Wowie Chicken Sandwich
Ingredients
Equipment
Method
- Marinate Chicken: In a large mixing bowl, whisk together buttermilk, soy sauce, sriracha, garlic powder, ginger powder, and smoked paprika. Add chicken thighs, cover, and refrigerate for 2 hours or overnight.
- Prepare Sriracha Mayo: In a small bowl, combine mayonnaise, sriracha, lime juice, and garlic powder. Cover and refrigerate until ready to use.
- Make Slaw: Toss together shredded cabbage, chopped pineapple, diced red onion, and sliced scallions. Whisk dressing ingredients in a small bowl, combine with slaw, and refrigerate for 30 minutes.
- Cook Glaze: In a saucepan, combine teriyaki sauce, pineapple juice, brown sugar, grated ginger, and minced garlic. Simmer for 5 minutes, mix cornstarch slurry and add, cooking until thickened.
- Coat Chicken: In a shallow dish, whisk together flour, cornstarch, baking powder, salt, pepper, and onion powder. Dredge marinated chicken, allowing it to rest on a wire rack for 10 minutes.
- Fry Chicken: Heat oil to 350°F. Fry chicken thighs for 6-8 minutes until golden brown. Transfer to wire rack to drain excess oil.
- Assemble Sandwich: Brush fried chicken with glaze. Toast brioche buns, spread sriracha mayo, layer with chicken, grilled pineapple, and tropical slaw. Serve immediately.
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