Directions

1. Add honey, grated ginger and garlic to a small pot over medium heat. When the garlic and ginger become fragrant (about 1 minute) stir in the chili flakes, soy sauce and rice vinegar.Cook, stirring frequently for 3 minutes or until the mixture begins to boil. In a small bowl whisk together water and cornstarch. When the honey mixture is boiling, whisk in the cornstarch slurry. Continue to whisk until the mixture has thickened about 2-3 minutes.Remove from heat and set aside. Mixture will continue to thicken as it cools

2. For the slaw: In the bottom of a large bowl whisk together toasted sesame oil, rice vinegar, mayo and kosher salt. Add the shredded cabbage and mix well to evenly coat the cabbage with the dressing.

3. In a large non-stick skillet over medium-high heat add enough neutral cooking oil to coat the bottom of the skillet by 1 inch. Heat for 3-5 minutes until hot. You can test the temperature by flicking a small drop of water into the oil, if it sizzles the oil is hot enough. Fry breaded cutlets for 2-3 minutes on each side until golden brown. Transfer cooked cutlets to a paper towel lined tray to drain

4. To assemble: Toast sesame sandwich buns and spread both top and bottom of the buns with sesame hot honey sauce. Add cooked breaded cutlets to the bottom half of each bun, add slaw and finish with the bun top. Serve immediately

5. Sesame hot honey sauce & slaw can be made 2-3 days ahead and kept in sealed containers in the fridge.