Approved by the 
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
A lot of Thai dishes are spicy, sweet, salty, and sour all at once, and that’s why Thai food is so easy to love. This fried chicken sandwich has so much more going on than the traditional version. Its marinade is a little spicy and sweet and gets some sourness from the lime juice. The chicken fries up extra crispy and is worth busting out the oil for. We are honestly obsessed with this sandwich. With the creamy mayo and messy slaw piled high, we just know you are about to be too.
Have you made this yet? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
Chicken
- 1
(15-oz.) can coconut milk
Juice of 1 lime
- 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 cups
all-purpose flour
- 1 Tbsp.
baking powder
- 2 tsp.
ground coriander
- 2 tsp.
kosher salt
Cucumbers
- 2
Persian cucumbers (or 1 English cucumber)
- 1/4 cup
rice vinegar
- 2 Tbsp.
reduced-sodium soy sauce
- 1 Tbsp.
fish sauce
- 1 Tbsp.
granulated sugar
Spicy Mayo
- 1/2 cup
mayonnaise
- 3 Tbsp.
sriracha
- 1 Tbsp.
honey
Slaw
- 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 cup
chopped fresh cilantro
- 1
Thai bird chile, seeded and thinly sliced
- 1
clove garlic, minced
Juice of 1/2 lime
- 3 Tbsp.
rice vinegar
- 1 Tbsp.
fish sauce
- 1 Tbsp.
reduced-sodium soy sauce
- 2 tsp.
grated fresh ginger
- 2 tsp.
toasted sesame oil
- 1 tsp.
toasted sesame seeds
Assembly
- 6
hamburger buns
Directions
Chicken
- Step 1In 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.
- Step 2Into 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°.
- Step 3In 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.
- Step 4Working 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.
Cucumbers
- Step 1Place 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.
- Step 2Make Ahead: Cucumbers can be pickled 2 days ahead. Store in jar in refrigerator.
Spicy Mayo
- Step 1In a medium bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.
- Step 2Make Ahead: Mayonnaise can be made 1 week ahead. Keep chilled.
Slaw
- Step 1In a large bowl, toss Napa cabbage, red cabbage, carrot, scallions, and cilantro.
- Step 2In a small bowl, combine chile, garlic, lime juice, vinegar, fish sauce, soy sauce, ginger, oil, and seeds.
- Step 3Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to use.
Assembly
Spread spicy mayonnaise on bottom bun. Top with fried chicken, slaw, and pickled cucumbers. Close with top bun.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below