Fried Chicken Sandwich Recipe
Thai fried chicken thigh served on grilled brioche with papaya salad, coconut milk ranch, sweet chili garlic sauce, pickled chilies, peanuts and cilantro.
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Ingredients
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Fried Chicken Sandwich
Method
Preparation and Assembly
Marinate the Chicken
In a bowl, combine buttermilk, Thai red curry paste, garlic powder, salt, and black pepper. Add chicken thighs and marinate for at least 1 hour or overnight in the refrigerator.
Prepare the Papaya Salad
Julienne papaya and mix with lime juice, salt, and chopped cilantro. Set aside.
Make the Coconut Milk Ranch
In a bowl, mix coconut milk and ranch seasoning until well combined. Refrigerate until ready to use.
Coat the Chicken
In a shallow dish, combine flour and cornstarch. Remove chicken from marinade, allowing excess to drip off, then coat in the flour mixture.
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry chicken thighs until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Assemble the Sandwich
Spread coconut milk ranch on the bottom half of the brioche bun. Add the fried chicken, top with papaya salad, pickled chilies, chopped peanuts, and cilantro. Drizzle with sweet chili sauce and close the sandwich with the top half of the bun.