Tangy Thai Fried Chicken Sandwich
A crispy and juicy Thai-inspired fried chicken sandwich with tangy slaw and bold spices that delivers maximum flavor in every bite.
Equipment
- 1 Mixing bowl For combining slaw salad
- 1 Skillet For garlic chili oil
- 1 Cast iron pan For frying chicken
Ingredients
Main ingredients
- Vegetable oil as needed, for frying
- 1½ cups All-purpose flour
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup Low-fat buttermilk
- 2 Large eggs
- 4 Boneless skinless chicken thighs about 1 pound
- 3 tablespoons Vegetable oil for chili garlic infusion
- 2 cloves Garlic minced
- 2 Thai Bird's eye chilies chopped
- 1 teaspoon Ginger grated
- 2 tablespoons Freshly squeezed lime juice
- 1 tablespoon Rice vinegar
- 1 tablespoon Fish sauce
- 3 cups Finely shredded green cabbage
- ¼ cup Shaved red onion
- 3 Green onions thinly sliced
- ¼ cup Fresh basil leaves chopped
- ¼ cup Mint leaves chopped
- 2 tablespoons Kewpie mayonnaise
- 4 Potato buns halved
Instructions
Instructions
- Heat vegetable oil in a large cast iron pan to 350°F, about 2 inches deep.
- In a bowl combine flour with salt and pepper. In another bowl whisk buttermilk and eggs.
- Dip chicken thighs in buttermilk mixture, then dredge in flour, pressing to coat well.
- Fry chicken in batches in hot oil, flipping once until golden brown and 165°F internal temp, about 8 minutes.
- Drain fried chicken on paper towels.
- In a skillet heat 3 tablespoons oil, sauté garlic and chopped chilies for 1–2 minutes until fragrant.
- In a bowl, whisk together oil, garlic, chilies, ginger, lime juice, rice vinegar, and fish sauce for slaw dressing.
- Add cabbage, red onion, green onions, basil, and mint to bowl and toss to combine with dressing.
- To serve, spread mayo on buns, layer with chicken and slaw. Close sandwiches and serve hot.
Notes
While chicken thighs are preferred for juiciness, you can use chicken breasts if pounded thin. For a lighter option, bake or air-fry. Buns can be swapped with brioche or any soft rolls. For faster prep, use chili flakes instead of sautéing fresh chilies.