Tangy Thai Fried Chicken Sandwich
This fried chicken sandwich layered with Thai slaw, herbs, and spicy mayo offers a tangy, crunchy, juicy explosion of flavor in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
For the Fried Chicken
- Vegetable oil as needed, for frying
- 1.5 cups All-purpose flour
- Kosher salt as needed
- Freshly ground black pepper
- 1 cup Low-fat buttermilk
- 2 Large eggs
- 4 Boneless skinless chicken thighs About 1 pound
For the Thai Slaw
- 3 tablespoons Vegetable oil or another neutral oil
- 2 cloves Garlic minced
- 2 Thai Bird's eye chilies chopped
- 1 teaspoon Grated ginger
- 2 tablespoons Freshly squeezed lime juice
- 1 tablespoon Rice vinegar
- 1 tablespoon Fish sauce
- 3 cups Green cabbage finely shredded
- 0.25 cup Red onion shaved
- 3 Green onions thinly sliced
- 0.25 cup Fresh basil leaves chopped
- 0.25 cup Mint leaves chopped
For Serving
- 2 tablespoons Kewpie mayonnaise
- 4 Potato buns halved
Instructions
Instructions
- Whisk buttermilk and eggs together in a bowl with salt and pepper.
- Add chicken thighs and marinate in fridge for 30 minutes to 2 hours.
- In another bowl, combine flour with salt and pepper for dredging.
- Dredge chicken in flour mixture, pressing to adhere.
- Heat vegetable oil in a pan to 350°F. Fry chicken for 5–6 minutes per side until golden brown.
- Drain fried chicken on a paper towel-lined rack.
- Make slaw dressing by mixing oil, garlic, chilies, ginger, lime juice, vinegar, and fish sauce.
- Add cabbage, onions, basil, and mint to the dressing. Toss to combine.
- Toast potato buns lightly. Spread Kewpie mayo on bottom half of each.
- Build sandwiches: Place chicken on bun, top with slaw, close and serve.
Notes
Chicken breasts can be substituted, but thighs offer better juiciness. For a lighter version, bake or grill the chicken. The slaw can be made ahead and kept chilled. Reheat leftover chicken in oven or pan for best texture.