Tangy Thai Fried Chicken Sandwich

Crispy fried chicken meets bold Thai flavors in this tangy sandwich with Kewpie mayo and a zesty herb slaw on soft potato buns.

📝 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. 2Fill a large cast iron pan with vegetable oil so it reaches 2” (5cm) up the pan. Heat the oil to 350°F (180ºC).
3. 3In 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. 4Shake off any excess flour and fry in the oil, flipping once, until the chicken is golden brown on all sides, about 8 minutes.
5. 5Remove 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. 7In a medium bowl whisk together the oil, garlic, chilies, ginger, lime juice, rice vinegar and fish sauce.
8. 8Add the cabbage, red onion, green onion, basil and mint and toss to combine with the dressing.
9. 9--- For serving: ---
10. 10Spread 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.