Once julienned & chopped, combine all your slaw ingredients into a large glass bowl, preferably one with a lid, since it will need to marinate in the fridge overnight (or at least 4 hours).
In a pot combine all the Slaw Pickling Liquid ingredients.
Bring to a boil.
Lower heat and stir until the sugar is dissolved.
Once the sugar is dissolved, turn off the heat and let sit for 10 minutes.
Strain the liquid through a sieve onto the slaw.
Cover and refrigerate overnight (or at least 4 hours).
Combine 1 cup sugar and 1 cup water in a pot.
Bring to a boil.
Once the sugar dissolves, lower the heat and add in all the remaining sauce ingredients.
Simmer for 15 minutes stirring occasionally.
After 15 minutes, turn off heat but leave your pot on the burner. You will be coating the cooked chicken pieces with the sauce in this pot.
Place the lard in your dutch oven.
You can fry on your stove top, or outside on the side burner of your grill (outside is less mess).
Bring the lard up to between 350 and 400 degrees.
Butterfly the chicken breasts AND cut them entirely in half.
Combine 1 cup flour, 1 teaspoon corn starch and a pinch of salt into a mixing bowl.
Slowly add 1 cup water and beat until batter is smooth.
Combine all Seasoned Flour ingredients into a separate bowl.
Dip chicken into the wet batter, allow excess to drip off.
Dredge in the the dry seasoned flour.
Drop 2-3 chicken pieces into the heated oil.
Don't overload the oil with too many pieces. This will drop the temperature too much.
Let the chicken fry for approximately six to eight minutes, depending on size.
Before removing the chicken, use a thermometer to check that the internal temperature is at least 165° Fahrenheit (75° Celsius).
Once the chicken is done, toss them into the sweet & spicy sauce. Give them a good coating.
Mayo both top and bottom bun.
Place some of the pickled veggies on the bottom of your toasted bun.
Place your fried & coated chicken on top of that.
Sprinkle with sesame seeds and sliced green onions.
Pop the top on and enjoy!