Tangy Thai Fried Chicken Sandwich

Ingredients

• Vegetable oil, (as needed, for frying)
• 1 1/2 cups all-purpose flour
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1 cup low-fat buttermilk
• 2 large eggs
• 4 large boneless skinless chicken thighs, (about 1 pound)
• 3 tablespoons vegetable oil, (or another neutral oil)
• 2 cloves garlic, (minced)
• 2 small Thai Bird's eye chilies, (chopped)
• 1 teaspoon grated ginger
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon fish sauce
• 3 cups finely shredded green cabbage
• 1/4 cup shaved red onion
• 3 green onions, (thinly sliced)
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped mint leaves
• 2 tablespoons Kewpie mayonnaise
• 4 potato buns, (halved)

Instructions

1. 1

   --- For the fried chicken: ---

2. 2

   Fill a large cast iron pan with vegetable oil so it reaches 2” (5cm) up the pan. Heat the oil to 350°F (180ºC).

3. 3

   In a medium shallow bowl add the flour and season with salt and pepper. Whisk the buttermilk and egg together in another medium bowl. One piece at a time, dip chicken in the buttermilk mixture, then dredge in the flour.

4. 4

   Shake off any excess flour and fry in the oil, flipping once, until the chicken is golden brown on all sides, about 8 minutes.

5. 5

   Remove the chicken and allow to drain on a wire rack set over a paper towel-lined baking sheet.

6. 6

   --- For the Thai slaw: ---

7. 7

   In a medium bowl whisk together the oil, garlic, chilies, ginger, lime juice, rice vinegar and fish sauce.

8. 8

   Add the cabbage, red onion, green onion, basil and mint and toss to combine with the dressing.

9. 9

   --- For serving: ---

10. 10

    Spread mayo on the bottom of each potato roll. Top with a piece of chicken followed by a pile of the slaw. Close the sandwiches and serve immediately.