Pamapa Fried Chicken Sandwich Recipe

Combine dried coconut ash (or finely charred, cooled shredded coconut), ground galangal, ground lemongrass, ground turmeric, and sea salt in a small bowl. Stir until evenly mixed. Set aside.

Prep and quick-pickle

In a heatproof bowl or jar, combine vinegar, water, sugar, salt, and peppercorns. Stir until sugar and salt dissolve. Add julienned green papaya, carrot, and sliced red onion, pressing them into the liquid. Let sit at room temperature for at least 30 minutes (up to 2 hours) to soften and lightly pickle. Refrigerate if holding longer.

Marinate

If using chicken thighs: pat them dry and lightly score skin where applicable. In a bowl, whisk buttermilk with 2 tablespoons Pamapa seasoning and 1 tsp salt and 1/2 tsp black pepper. Submerge chicken pieces in the mixture, cover, and refrigerate for at least 2 hours or overnight. For vegan pieces: use plant milk soured with vinegar and marinate similarly.

Dredge mixture

In a wide shallow bowl, whisk together flour, cornstarch, baking powder, paprika, remaining 1 tbsp Pamapa seasoning, 1 tsp salt, and 1/2 tsp black pepper. Shake off excess marinade from each piece and press chicken into the flour mixture until thoroughly coated. For extra-crispy, dip coated pieces back into a little buttermilk then again into the flour mixture (double-dredge). Place on a rack and rest 10–15 minutes to set the crust.

Heat oil and fry

Pour oil into a deep skillet or Dutch oven to a depth of about 1.5 inches and heat to 170–175°C (340–350°F). Carefully lower chicken pieces in batches, avoiding overcrowding. Fry until golden brown and internal temperature reaches 74°C (165°F) for chicken thighs, about 12–16 minutes depending on size; vegan pieces will need 6–10 minutes until crisp and heated through. Turn occasionally for even browning. Remove to a wire rack set over a baking sheet to drain; keep warm in a 90°C (200°F) oven if necessary.

In a small bowl, combine mayonnaise, grated garlic, lime juice, 1 tsp Pamapa seasoning, salt, and pepper. Taste and adjust acidity or salt. Chill until ready to assemble.

Lightly butter the cut sides of the buns and toast in a skillet or oven until golden.

Spread about 1 tablespoon aioli on the bottom half of each bun. Place a handful (about 1/2 cup) of arugula on the aioli. Top with a fried chicken thigh or vegan piece. Spoon a generous 2–3 tablespoons of atchara over the chicken. Finish with another drizzle of aioli on the top bun, close the sandwich and serve immediately.