Description
A vibrant and flavorful Tangy Thai Fried Chicken Sandwich featuring crispy fried chicken thighs paired with a refreshing Thai-inspired slaw made with fresh herbs and a zesty dressing, all served on soft potato buns.
Ingredients
For the Fried Chicken:
- Vegetable oil, as needed for frying
- 1½ cups all-purpose flour
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 cup low-fat buttermilk
- 2 large eggs
- 4 large boneless skinless chicken thighs (about 1 pound)
- 3 tablespoons vegetable oil (or another neutral oil)
For the Thai Slaw:
- 2 cloves garlic, minced
- 2 small 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 finely shredded green cabbage
- ¼ cup shaved red onion
- 3 green onions, thinly sliced
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh mint leaves
For Serving:
- 2 tablespoons Kewpie mayonnaise
- 4 potato buns, halved
Instructions
- Heat the oil: Fill a large cast iron pan with vegetable oil so it reaches 2 inches (5 cm) up the sides. Heat the oil to 350°F (180ºC) for frying the chicken.
- Prepare the dredging stations: In a medium shallow bowl, combine the all-purpose flour and season with kosher salt and freshly ground black pepper. In another medium bowl, whisk together the low-fat buttermilk and eggs until well combined.
- Dredge the chicken: One piece of chicken thigh at a time, dip it into the buttermilk and egg mixture, then dredge thoroughly in the seasoned flour, shaking off any excess.
- Fry the chicken: Carefully place the dredged chicken pieces into the hot oil. Fry, flipping once, until the chicken turns golden brown on all sides and is cooked through, about 8 minutes total.
- Drain the chicken: Remove the fried chicken from the oil and let it drain on a wire rack placed over a paper towel-lined baking sheet to remove excess oil and maintain crispiness.
- Make the Thai slaw dressing: In a medium bowl, whisk together the 3 tablespoons vegetable oil, minced garlic, chopped Thai Bird's eye chilies, grated ginger, lime juice, rice vinegar, and fish sauce until well combined.
- Toss the slaw: Add the finely shredded cabbage, shaved red onion, sliced green onions, chopped basil, and chopped mint to the dressing. Toss everything together until the vegetables are evenly coated.
- Assemble the sandwich: Spread Kewpie mayonnaise on the bottom halves of the potato buns. Place a piece of the fried chicken on each bun, followed by a generous pile of the Thai slaw.
- Serve: Close the sandwiches, press gently, and serve immediately while the chicken is warm and crispy.
Notes
- Ensure the oil temperature is maintained at 350°F for crispy chicken without burning.
- Adjust the amount of Thai Bird's eye chilies according to your spice preference.
- The slaw can be prepared ahead of time and chilled to allow flavors to meld.
- Use a wire rack to drain the chicken to keep it crispy rather than resting directly on paper towels.
- For extra crispiness, double dredge the chicken by repeating the buttermilk and flour steps.
- Potato buns add softness and slight sweetness that complements the spicy slaw and crunchy chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: Thai