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.
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.