Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons ground ginger
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Vegetable oil for frying
- 4 brioche buns
- 1 cup shredded carrot
- 1/2 cup thinly sliced cucumber
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- Fresh cilantro leaves for garnish
- Optional: Sriracha or your favorite chili sauce
Instructions
- In a large bowl, combine the buttermilk, fish sauce, and soy sauce. Add the chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- In another bowl, mix together the flour, cornstarch, ground ginger, garlic powder, paprika, and cayenne pepper.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. A tip from my grandmother: drop a small piece of bread into the oil—if it sizzles and browns, it’s ready.
- Remove the chicken from the marinade, letting any excess drip off, then dredge each piece in the flour mixture until fully coated.
- Fry the chicken in the hot oil for about 6-8 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain and stay crispy.
- While the chicken is frying, prepare the pickled vegetables. Combine the shredded carrot, cucumber, rice vinegar, and sugar in a small bowl. Let it sit for at least 10 minutes to absorb the flavors.
- To assemble the sandwiches, toast the brioche buns lightly. Place a piece of fried chicken on the bottom half, top with pickled vegetables, fresh cilantro, and a drizzle of Sriracha if desired. Close with the top bun and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International