Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass paste
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 4 sandwich buns
- 1 cup shredded cabbage
- 1 cup sliced cucumbers
- Fresh cilantro for garnish
- Chili mayo (store-bought or homemade)
Instructions
- Prepare the marinade by mixing buttermilk, soy sauce, garlic, ginger, and lemongrass paste. Submerge chicken thighs and refrigerate for at least 30 minutes.
- Set up a breading station with flour mixed with turmeric and paprika, beaten egg (or buttermilk), and panko breadcrumbs.
- Coat each marinated chicken thigh in the flour mixture, dip in egg or buttermilk, then press into panko breadcrumbs.
- Heat vegetable oil in a skillet until shimmering, about 350°F.
- Fry the coated chicken for 5-7 minutes on each side until golden brown and cooked through.
- Drain the fried chicken on paper towels and let it rest for a few minutes.
- Assemble the sandwich by spreading chili mayo on buns, adding the chicken, cabbage, cucumbers, and cilantro.
- Serve immediately and enjoy!
Notes
- Marinating overnight enhances flavor and tenderness.
- Adjust spice level by varying the amount of chili mayo used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
- Diet: Gluten-Free (if using gluten-free flour and breadcrumbs)
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Thai fried chicken, sandwich, crispy chicken, homemade, spicy mayo