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Thai Fried Chicken Sandwich

🇹🇭 Thailand

Servings: 6 Prep: 30 minutes Total: 1 hour 30 minutes

Ingredients

  • 1 (15-oz.) can coconut milk
  • 1 lime, juiced
  • 3 tbsp. reduced-sodium soy sauce
  • 2 tbsp. chili-garlic sauce
  • 2 tbsp. fish sauce
  • 2 tbsp. packed light brown sugar
  • 1 tbsp. grated fresh ginger
  • 6 skinless, boneless chicken thighs (about 2 lb. total)
  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 2 tsp. ground coriander
  • 2 tsp. kosher salt
  • 2 Persian cucumbers (or 1 English cucumber), sliced
  • 1/4 cup rice vinegar
  • 2 tbsp. reduced-sodium soy sauce
  • 1 tbsp. fish sauce
  • 1 tbsp. granulated sugar
  • 1/2 cup mayonnaise
  • 3 tbsp. sriracha
  • 1 tbsp. honey
  • 1/4 head Napa or green cabbage, thinly sliced (about 3 cups)
  • 1/4 head red cabbage, thinly sliced (about 3 cups)
  • 1 large carrot, shredded (about 1 cup)
  • 2 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 Thai bird chile, seeded and thinly sliced
  • 1 clove garlic, minced
  • 1/2 lime, juiced
  • 3 tbsp. rice vinegar
  • 1 tbsp. reduced-sodium soy sauce
  • 2 tsp. grated fresh ginger
  • 2 tsp. toasted sesame oil
  • 1 tsp. toasted sesame seeds
  • 6 hamburger buns

Steps

  1. Whisk together coconut milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and ginger in a bowl. Add chicken thighs, cover, and marinate in the refrigerator for at least 30 minutes.
  2. In a shallow bowl, combine flour, baking powder, ground coriander, and kosher salt.
  3. Heat vegetable oil in a large pot or deep skillet to 350°F. Remove chicken from marinade, dredge each piece in the seasoned flour, and fry until golden brown and cooked through, about 6-8 minutes per side. Drain on a paper towel-lined plate.
  4. For the pickled cucumbers, combine rice vinegar, soy sauce, fish sauce, and granulated sugar in a bowl. Add sliced cucumbers and let sit at room temperature while preparing the rest of the sandwich.
  5. For the spicy mayo, mix mayonnaise, sriracha, and honey together in a small bowl.
  6. For the slaw, combine Napa cabbage, red cabbage, shredded carrot, scallions, cilantro, and sliced Thai chile in a large bowl. Whisk together garlic, lime juice, rice vinegar, soy sauce, ginger, sesame oil, and toss with the slaw mixture. Let sit for a few minutes to soften.
  7. Toast the hamburger buns if desired. Spread spicy mayo on both cut sides of each bun.
  8. Assemble sandwiches by placing a fried chicken thigh on the bottom bun, topping with pickled cucumbers and slaw, then closing with the top bun. Serve immediately.

Source: www.delish.com