WHY IS NO ONE TALKING ABOUT THIS FRIED CHICKEN SANDWICH?

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (about 1.5 pounds, trimmed)
• 1/2 cup Soy Sauce (low-sodium preferred)
• 1/4 cup White Vinegar (distilled)
• 6 cloves Garlic (smashed, skins removed)
• 2 pieces Bay Leaves (dried)
• 1 cup Buttermilk (chilled)
• 1 cup All-Purpose Flour (for dredging)
• 1/4 cup Cornstarch (mix with flour for extra crispness)
• 1 tsp Salt (season flour)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Paprika (optional for color)
• 1 small Green Papaya (peeled and shredded (about 2 cups))
• 1 medium Carrot (julienned)
• 1/4 cup Red Onion (thinly sliced)
• 2 tbsp Rice Vinegar (for slaw dressing)
• 3 tbsp Mayonnaise (regular, for dressing)
• 1 tsp Sugar (granulated)
• 1 tsp Fish Sauce (adds umami)
• 1 tsp Ginger (grated)
• 1/4 tsp Red Pepper Flakes (adjust to heat preference)
• to taste Salt (for slaw dressing)
• to taste Black Pepper (for slaw dressing)
• 4 pieces Brioche Buns (soft, toasted lightly)
• 2 tbsp Mayonnaise (Garlic Mayo) (mixed with 1 minced garlic clove)
• 2 cups Vegetable Oil (for frying, high smoke point (e.g., canola))

Instructions

1. Make the Adobo Marinade

   In a mixing bowl combine soy sauce, white vinegar, smashed garlic cloves, and bay leaves. Stir until well mixed.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs to the bowl, toss to coat, then cover and refrigerate for 2–4 hours.

   Time: PT2H

3. Prepare the Buttermilk Bath

   Place 1 cup of cold buttermilk in a shallow dish; set aside.

   Time: PT2M

4. Prepare the Dredging Mix

   In a separate bowl whisk together flour, cornstarch, salt, pepper, and paprika.

   Time: PT3M

5. Shred the Vegetables for Slaw

   Peel the green papaya and shred it using a grater or julienne peeler. Julienne the carrot and thinly slice the red onion.

   Time: PT10M

6. Make the Slaw Dressing

   In a small bowl whisk together rice vinegar, mayonnaise, sugar, fish sauce, minced garlic, grated ginger, red pepper flakes, and a pinch of salt and pepper.

   Time: PT5M

7. Combine Slaw and Dressing

   Add the shredded papaya, carrot, and red onion to a large bowl, pour the dressing over, and toss gently. Set aside until the chicken is ready.

   Time: PT2M

8. Heat the Oil

   Pour vegetable oil into a skillet to a depth of about 1 inch. Heat over medium‑high until it reaches 365°F (185°C).

   Time: PT5M

   Temperature: 365°F

9. Dredge and Fry the Chicken

   Remove chicken from the adobo marinade, let excess drip off, dip each piece in the buttermilk, then coat in the flour mixture. Carefully place in hot oil and fry 4–5 minutes per side, or until internal temperature reaches 165°F and the coating is golden brown.

   Time: PT7M

   Temperature: 365°F

10. Drain and Rest

    Using tongs, transfer fried chicken to a paper‑towel‑lined baking sheet to drain. Let rest for 2 minutes.

    Time: PT2M

11. Assemble the Sandwich

    Toast the brioche buns lightly. Spread garlic mayo on the bottom bun, place a fried chicken thigh, top with a generous spoonful of green papaya slaw, then the top bun.

    Time: PT3M

12. Serve

    Serve immediately while hot and crunchy. Enjoy!

    Time: PT1M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

55g

Fat

30g

Fiber

3g