Heat approximately ½ inch of oil in a medium skillet on medium high heat until it’s hot.
Step 2
In a medium bowl stir together the vinegar, ginger, a generous pinch of salt and black pepper. Place the chicken in and toss to combine.
Step 3
Pour the potato or corn starch onto a plate or in a bowl. One at a time, dredge the chicken in the starch until it is evenly coated.
Step 4
Place a rack on top of a sheet tray or line a plate with paper towels.
Step 5
Once the oil is hot carefully lay the chicken into the pan, working in batches if necessary to prevent overcrowding. Cook for 3 to 4 minutes, until lightly golden brown, before flipping and cooking the other side for 2 to 3 minutes until it’s lightly golden. Transfer to the rack, scoop out any debris in the pan with a slotted spoon or spider and allow the oil to heat up again.
Step 6
Make the slaw by whisking together the lime juice (and zest, if desired), rice vinegar, sesame oil, honey and a pinch of salt. Taste and adjust as desired. Mix together the bok choy, carrot, bell pepper, scallions and cilantro until evenly combined. Toss with half of the dressing, adding more as needed. Set aside. (This will keep, covered, in the refrigerator for up to 3 days.)
Step 7
Cook each piece of chicken again for an additional 2 or 3 minutes on each side, until it's a dark golden brown. Transfer to the rack.
Step 8
While the chicken is cooking, make the sauce by combining all of the ingredients in a small saucepot over medium heat. Stir to combine and cook until the sauce has thickened slightly, about 5 minutes. Transfer to a bowl and toss with the cooked chicken until evenly coated.
Step 9
To build the sandwich, brush the toasted buns with the sauce (if desired). Place one or two pieces of chicken (depending on their size) on the bottom bun followed by a generous spoonful of slaw. Top with the other bun half and serve immediately.
