Description
A mouthwatering sandwich featuring crispy fried chicken marinated in Thai spices, topped with spicy mayo and fresh slaw, all nestled in a soft brioche bun.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon grated ginger
- 4 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1 teaspoon turmeric powder
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 cup ice water
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cups shredded cabbage
- 1 cup grated carrot
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 4 pieces brioche buns
- 2 cups vegetable oil
- 1/4 cup fresh cilantro leaves
- 1 cup sliced cucumbers
Instructions
- Marinate the Chicken: In a large mixing bowl, combine soy sauce, fish sauce, lime juice, grated ginger, minced garlic, ground coriander, white pepper, turmeric, and salt. Add the chicken thighs, ensuring they are well-coated. Cover and let it marinate for at least 30 minutes or ideally overnight in the refrigerator.
- Prepare the Batter: In another bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne pepper, and salt. Gradually add the ice water, mixing until you achieve a smooth, slightly thick batter.
- Heat the Oil: In a heavy frying pan or Dutch oven, heat vegetable oil over medium-high heat. Use a thermometer to ensure the oil reaches 350°F (180°C).
- Fry the Chicken: Remove marinated chicken from the refrigerator. Dip each piece in the batter, allowing excess to drip off. Carefully place the coated chicken in the hot oil. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, honey, and sesame oil. Adjust the spice level to your liking.
- Prepare the Slaw: In a separate bowl, mix shredded cabbage, grated carrot, rice vinegar, sugar, and a pinch of salt. Toss well to combine.
- Assemble the Sandwich: Slice brioche buns in half. Spread a generous dollop of spicy mayo on the bottom bun. Layer with crispy fried chicken, a helping of the slaw, and sliced cucumbers. Top with fresh cilantro leaves if desired and crown with the other half of the bun.
- Serve and Enjoy: Dig in while it’s hot! Each bite is an explosion of flavor.
Notes
Marinate the chicken overnight for the best flavor and remember to double-dip the chicken for extra crunch!
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg