Thai Diner's Fried Chicken Sequel, Reviewed!
This spicy, crispy Thai-style fried chicken sandwich combines tangy marinated thighs with a crunchy coating and fresh fixings for a truly crave-worthy bite.
Equipment
- 1 Mixing bowl Large
- 1 Deep frying pan For frying chicken
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground white pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- garlic powder, paprika, cayenne pepper a dash of each
- vegetable oil for frying
- brioche buns
- shredded cabbage
- mayo
- Thai sweet chili sauce
- lime juice
- fresh cilantro for garnish
Instructions
Instructions
- Combine buttermilk, fish sauce, soy sauce, and white pepper in a bowl; marinate chicken for at least 1 hour or overnight.
- Mix flour, cornstarch, baking powder, garlic powder, paprika, and cayenne in a separate bowl to prepare coating.
- Dredge marinated chicken in the flour mixture, pressing to adhere.
- Heat vegetable oil in a deep pan to 350°F; fry chicken in batches for 6-8 minutes until golden and cooked through.
- Drain chicken on paper towels.
- Mix mayo, Thai sweet chili sauce, and lime juice to make sandwich sauce.
- Toast brioche buns lightly, spread sauce, then layer fried chicken, shredded cabbage, and cilantro.
- Top with remaining bun and serve immediately while hot and crispy.
Notes
Serve the sandwich hot for the perfect crispy bite. Leftover chicken can be used in rice or salad dishes. Marinate overnight for deeper flavor.