Thai Fried Chicken Sandwich
A crispy and savory sandwich infused with delightful Thai flavors, featuring fried chicken and zesty slaw.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken thighs
- 1 cup buttermilk (or non-dairy alternative) Used for marinating
- 1 cup all-purpose flour For dredging
- 1 tablespoon cornstarch Adds extra crispness
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying For cooking the chicken
For the Slaw
- 1 cup green cabbage, finely shredded
- 1 cup carrots, grated
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon lime juice
- Salt and pepper to taste
For Assembly
- 4 pieces burger buns Soft, fresh variety recommended
- Fresh cilantro leaves For topping
- Sliced cucumbers (optional) For added crunch
- 2 tablespoons spicy mayo Made from mayonnaise mixed with chili sauce
Instructions
Marinate the Chicken
- In a bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken thighs and ensure they’re fully submerged. Cover and marinate for at least 30 minutes or up to overnight in the fridge for maximum tenderness.
Prepare the Slaw
- In a separate bowl, mix together the shredded cabbage, grated carrots, rice vinegar, honey, lime juice, salt, and pepper. Toss it all together until evenly coated. Set aside to let the flavors meld.
Dredge the Chicken
- In a shallow dish, mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Remove each chicken thigh from the marinade, allowing excess buttermilk to drip off, and dredge in the flour mixture until fully coated.
Fry the Chicken
- In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat. Once hot, carefully add the chicken thighs. Fry for about 5-7 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Assemble the Sandwich
- Toast the burger buns lightly, if desired. Place a piece of fried chicken on the bottom half of each bun, followed by a generous portion of slaw, fresh cilantro leaves, and sliced cucumbers. Drizzle with spicy mayo and cap with the top half of the bun.
Serve
- Enjoy your delicious Thai Fried Chicken Sandwich immediately while still warm. Perfect for family gatherings or cozy evenings!
Notes
Substitutions: You can use chicken breast instead of thighs for a leaner option. For a vegetarian twist, try using cauliflower or tofu in place of chicken, and adjust the marinade accordingly.
Timing: Make sure to let the chicken marinate long enough for best flavor and juiciness.
Common Mistakes: Avoid overcrowding the pan while frying, as it may result in soggy chicken instead of crispy perfection!
Storage: Refrigerate leftover fried chicken and slaw separately in airtight containers for up to 3 days.
Timing: Make sure to let the chicken marinate long enough for best flavor and juiciness.
Common Mistakes: Avoid overcrowding the pan while frying, as it may result in soggy chicken instead of crispy perfection!
Storage: Refrigerate leftover fried chicken and slaw separately in airtight containers for up to 3 days.