Thai Fried Chicken Sandwich
Recipe: https://recipestripper.com/recipes/8eec65da-7670-4d0b-8b35-95d487b15f94
Original source: https://www.delish.com/cooking/recipe-ideas/a40775595/thai-fried-chicken-sandwich-recipe/

Thai Fried Chicken Sandwich is spicy, sweet, salty, and extra crispy.
Yield: 6 serving(s)
Prep time: PT30M
Cook time: PT0S
Total time: PT1H30M

Ingredients
- 1 (15-oz.) can coconut milk
- 1 lime, juiced
- 3 tbsp. reduced-sodium soy sauce
- 2 tbsp. chili-garlic sauce (such as Hoy Fong)
- 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 c. all-purpose flour
- 1 tbsp. baking powder
- 2 tsp. ground coriander
- 2 tsp. kosher salt
- 2 Persian cucumbers (or 1 English cucumber)
- 1/4 c. rice vinegar
- 2 tbsp. reduced-sodium soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. granulated sugar
- 1/2 c. mayonnaise
- 3 tbsp. sriracha
- 1 tbsp. honey
- 1/4 head of Napa or green cabbage, thinly sliced (about 3 c.)
- 1/4 head of red cabbage, thinly sliced (about 3 c.)
- 1 large carrot, shredded (about 1 c.)
- 2 scallions, thinly sliced
- 1/4 c. 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

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. [Chicken] 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. [Chicken] 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. [Chicken] 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. [Cucumbers] 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. [Spicy Mayo] 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. [Slaw] In a small bowl, combine chile, garlic, lime juice, vinegar, fish sauce, soy sauce, ginger, oil, and seeds.
11. [Slaw] Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to use.