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Clean recipe · delish.com

Thai Fried Chicken Sandwich

Thai Fried Chicken Sandwich is spicy, sweet, salty, and extra crispy.

Original recipe: delish.com

Yield:
6 servings
Prep:
30 min
Cook:
0 sec
Total:
1 hr 30 min
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Ingredients

  1. 1 (15-oz.) can coconut milk
  2. 1 lime, juiced
  3. 3 tbsp. reduced-sodium soy sauce
  4. 2 tbsp. chili-garlic sauce (such as Hoy Fong)
  5. 2 tbsp. fish sauce
  6. 2 tbsp. packed light brown sugar
  7. 1 tbsp. grated fresh ginger
  8. 6 skinless, boneless chicken thighs (about 2 lb. total)
  9. Vegetable oil, for frying
  10. 2 c. all-purpose flour
  11. 1 tbsp. baking powder
  12. 2 tsp. ground coriander
  13. 2 tsp. kosher salt
  14. 2 Persian cucumbers (or 1 English cucumber)
  15. 1/4 c. rice vinegar
  16. 2 tbsp. reduced-sodium soy sauce
  17. 1 tbsp. fish sauce
  18. 1 tbsp. granulated sugar
  19. 1/2 c. mayonnaise
  20. 3 tbsp. sriracha
  21. 1 tbsp. honey
  22. 1/4 head of Napa or green cabbage, thinly sliced (about 3 c.)
  23. 1/4 head of red cabbage, thinly sliced (about 3 c.)
  24. 1 large carrot, shredded (about 1 c.)
  25. 2 scallions, thinly sliced
  26. 1/4 c. chopped fresh cilantro
  27. 1 Thai bird chile, seeded and thinly sliced
  28. 1 clove garlic, minced
  29. 1/2 lime, juiced
  30. 3 tbsp. rice vinegar
  31. 1 tbsp. reduced-sodium soy sauce
  32. 2 tsp. grated fresh ginger
  33. 2 tsp. toasted sesame oil
  34. 1 tsp. toasted sesame seeds
  35. 6 hamburger buns

Instructions

  1. Chicken

    In a large bowl, combine milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and ginger. Add chicken and toss to coat. Let sit at room temperature at least 30 minutes, or cover and refrigerate up to 2 hours.
  2. Into a large, heavy pot fitted with a deep-fry thermometer, pour oil to a depth of about 3". Heat over medium heat until thermometer registers 350°.
  3. In a shallow bowl, combine flour, baking powder, coriander, and salt. Working one at a time, remove chicken from marinade, letting excess drip off, and coat in flour, turning to make sure it’s well coated.
  4. Working in batches, carefully add chicken to hot oil and fry until deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, 5 to 7 minutes. Transfer to a paper towel-lined plate. Adjust heat as needed to maintain oil temperature.

  5. Cucumbers

    Place cucumbers in a heatproof bowl or jar. Add vinegar, soy sauce, fish sauce, and granulated sugar. Pour in enough hot water to just cover cucumbers. Let sit until ready to use.
  6. Make Ahead: Cucumbers can be pickled 2 days ahead. Store in jar in refrigerator.

  7. Spicy Mayo

    In a medium bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.
  8. Make Ahead: Mayonnaise can be made 1 week ahead. Keep chilled.

  9. Slaw

    In a large bowl, toss Napa cabbage, red cabbage, carrot, scallions, and cilantro.
  10. In a small bowl, combine chile, garlic, lime juice, vinegar, fish sauce, soy sauce, ginger, oil, and seeds.
  11. Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to use.