Thai Fried Chicken Sandwich
A delightful sandwich featuring crispy fried chicken thighs marinated in Thai flavors, topped with spicy mayo and fresh slaw.
Ingredients
Main Ingredients
- 6 thighs skinless, boneless chicken
- 1 can coconut milk
- 1 lime juice of lime
- 3 Tbsp reduced-sodium soy sauce
- 2 Tbsp chili-garlic sauce
- 2 Tbsp fish sauce
- 2 Tbsp light brown sugar
- 1 Tbsp grated fresh ginger
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 2 tsp ground coriander
- 2 tsp kosher salt
- 1 cup rice vinegar
- 2 Tbsp granulated sugar
- 1 cup mayonnaise
- 3 Tbsp sriracha
- 1 Tbsp honey
- 1 head Napa cabbage
- 1 head red cabbage
- 1 large carrot
- 1 cup fresh cilantro
- 1 clove garlic
- 1 lime juice of lime
- 3 Tbsp rice vinegar
- 1 Tbsp fish sauce
- 1 Tbsp reduced-sodium soy sauce
- 2 tsp grated fresh ginger
- 2 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Mix together coconut milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and ginger. Marinate chicken thighs for at least 30 minutes.
- Heat vegetable oil in a pot to 350°F for frying.
- Combine flour, baking powder, coriander, and salt. Dredge marinated chicken in flour mixture.
- Fry chicken thighs in batches for 5-7 minutes until golden brown. Drain on paper towels.
- For pickled cucumbers, mix cucumbers with rice vinegar, soy sauce, fish sauce, and sugar. Pour hot water over and let sit.
- Mix mayonnaise, sriracha, and honey for spicy mayo. Refrigerate.
- Toss Napa cabbage, red cabbage, carrot, scallions, and cilantro. Mix chile, garlic, lime juice, rice vinegar, fish sauce, soy sauce, ginger, sesame oil, and sesame seeds. Combine with slaw.
- Assemble sandwiches with spicy mayo, fried chicken, slaw, and pickled cucumbers.
- Serve immediately and enjoy!
Notes
For a milder version, reduce the amount of chili-garlic sauce or sriracha in the mayo.