Thai Fried Chicken Sandwich

Steam curls up from the valve and your stomach starts talking back. That hiss from the valve is like a little whisper saying hey, dinner's about to be awesome. The smell sneaks out just enough to catch your attention but not give it all away. You spot the sealing ring holding all that flavor locked inside, waiting for the quick release moment.

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Cooking boneless chicken thighs in a pressure cooker isn't what you'd first think of for fried chicken but dang, it works real good. You get that tender pull where the meat just melts on your fork, but still crispy outside when you finish it off right. It's like getting the best of both worlds without waiting hours.

By the time you do the slow release, you recall those little spices and sauces mingling inside the pot. You know the chicken soaked 'em all up good while pressure did its thing. That first little hiss when you crack the valve? It's the start of something tasty. This recipe isn't just fast, it's got that diner vibe you crave.

The Truth About Fast Tender Results

• Pressure cooker locks moisture in quick, so chicken stays juicy and soft.
• The sealing ring keeps all those flavors trapped for deep taste infusion.
• Quick release stops cooking right on time to avoid mushy meat.
• Using boneless thighs cuts down cooking time and keeps things tender.
• You finish frying outside the pot for crispy skin without waiting forever.

What Goes Into the Pot Today

• 4 boneless, skinless chicken thighs
  - These are your star players, perfect for that tender pull.
• 1 cup buttermilk
  - Tenderizer plus a little tang that sets the diner vibe.
• 1 tablespoon fish sauce
  - Adds that savory umami flavor Thai cooking is known for.
• 1 teaspoon garlic powder
  - For that punch that just wakes up your taste buds.
• 1 teaspoon ground white pepper
  - Keeps it gentle but gives a subtle warmth.
• 1 teaspoon sugar
  - Balances out the salt and adds a hint of sweetness.
• 1 cup all-purpose flour
  - Base for the dredge to get that crust locked in.
• ½ cup cornstarch
  - Helps keep the outside crisp and light.
• 1 teaspoon baking powder
  - Gives a little lift so your coating isn’t flat.

The Exact Process From Start to Finish

• Mix buttermilk, fish sauce, garlic powder, white pepper, and sugar in a bowl. Toss in chicken thighs and let 'em soak for at least 4 hours or overnight. You gotta let the flavors really sink in there.
• In a shallow dish, stir together flour, cornstarch, and baking powder for your dredge mix. This combo makes that crispy crust you love.
• Pull chicken outta the marinade and dredge it in that flour mix. Make sure each piece gets coated evenly so the crust goes all around.
• Heat about 2 inches of vegetable oil in a deep skillet up to 3506F. Carefully drop the chicken in batches so you don't overcrowd the pan and the oil stays hot.
• Fry chicken 6-8 minutes on each side until its golden brown and cooked through. Youll get that nice crunch outside while keeping the inside tender. Drain on paper towels so it aint greasy.
• Make spicy mayo by mixing mayonnaise with sriracha. Toast your brioche buns, spread that mayo on both halves, then pile on fried chicken, shredded cabbage, and pickled carrots. Serve immediately and enjoy.

Time Savers That Actually Work

• Marinate chicken overnight while you do other stuff, saves you from waiting later.
• Use the pressure cooker just for tenderizing, finish frying in a skillet to avoid long fry times.
• Prep the dredge mix the night before and keep it covered for quick coating right before frying.

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That First Bite Moment

That crispy crust cracks just right under your teeth, the kind that snaps but doesn’t shatter. You feel the tender chicken pull apart easy, juicy and bursting with those layered flavors from the marinade.

The spicy mayo kicks in gently right after with a creamy heat that hugs the cabbage crunch. You catch the pickled carrots giving a little tangy zip that cuts through the richness. It's kinda like a flavor party y'all wanna crash.

Each bite makes you wanna pause and appreciate the balance of textures. You recall the pressure cooker’s quick release saved the chicken from being overdone and kept it juicy all the way through.

The toasted brioche holds it together perfectly without getting soggy, letting everything shine on the plate and in your mouth. Dang, fried chicken this good makes you wanna make it again next week.

Keeping Leftovers Fresh and Ready

• Refrigeration:
  Wrap leftover chicken in foil or store in airtight containers. It’ll keep fresh up to 3 days and you can rewarm it gently in the oven to keep crispiness.
• Freezing:
  If you got a bunch left, freeze portions in freezer bags with as much air out as you can. Thaw in fridge overnight before reheating slowly in the oven or skillet.
• Quick Refresh:
  Use an air fryer or oven at moderate heat to bring back that crunch before biting again. Avoid microwaves if you want to keep that crispy skin intact.

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Everything Else You Wondered About

• Q: Why use boneless thighs instead of bone-in?\u0008r>A: Boneless thighs cook faster in the pressure cooker and give that tender pull you want without waiting forever.
• Q: Can I skip the fish sauce?\u0008r>A: You can but fish sauce really adds a deep umami that’s kinda the soul of the marinade.
• Q: What’s the sealing ring’s job here?\u0008r>A: It keeps all steam and juices sealed so the chicken cooks evenly and stays moist inside.
• Q: Should I do a slow release or quick release?\u0008r>A: Slow release helps chicken stay tender and prevents splatter, quick release stops overcooking if you’re frying after.
• Q: Can I make this with chicken breasts?\u0008r>A: You can but breasts tend to dry out faster, so thighs are your best bet for juicy results.
• Q: What’s the best way to reheat leftovers?\u0008r>A: Use an oven or air fryer for crispiness. Avoid microwaving unless you don’t mind losing crunch.

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Thai Diner's Fried Chicken Sequel, Reviewed!

A bold and crave-worthy Thai-inspired fried chicken sandwich marinated overnight, pressure-cooked to juicy perfection, and finished with a crispy golden crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 620 kcal

Equipment

• 1 Mixing bowl for marinade

Ingredients

  

Main ingredients

• 4 boneless, skinless chicken thighs main protein
• 1 cup buttermilk for marinade
• 1 tablespoon fish sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground white pepper
• 1 teaspoon sugar
• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 1 teaspoon baking powder

Instructions

 

Instructions

• Mix buttermilk, fish sauce, garlic powder, white pepper, and sugar in a bowl. Toss in chicken thighs and marinate for at least 4 hours or overnight.
• In a shallow dish, combine flour, cornstarch, and baking powder for the dredge mix.
• Remove chicken from marinade and dredge in flour mix until well coated.
• Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry chicken in batches without crowding the pan.
• Fry 6-8 minutes per side until golden brown and cooked through. Drain on paper towels.
• Make spicy mayo with mayonnaise and sriracha. Toast buns and spread mayo on both halves.
• Assemble sandwich with fried chicken, shredded cabbage, and pickled carrots.
• Serve immediately and enjoy the crispy, juicy goodness.

Notes

For extra crunch, double dredge your chicken. Let it rest before frying so the coating doesn't fall off. Press down when assembling between buns for even bites.