Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold water
- 2 cups shredded cabbage
- ½ cup shredded carrots
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 red chili, thinly sliced
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha (optional)
- 4 brioche buns
- Fresh cilantro leaves
Instructions
- In a large bowl, mix garlic, fish sauce, soy sauce, oyster sauce, white pepper, and sugar. Add chicken thighs, coating them well. Cover and refrigerate at least 1 hour or overnight.
- In a separate bowl, toss cabbage, carrots, lime juice, fish sauce, sugar, and sliced chili. Let sit while preparing chicken.
- Whisk flour, cornstarch, baking powder, paprika, salt, and black pepper in a large bowl. Gradually add cold water to form a smooth batter.
- Heat oil to 350°F (175°C). Dip each marinated chicken thigh into batter, fry 5–6 minutes per side until golden and cooked. Drain on paper towels.
- Mix mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth.
- Toast brioche buns lightly. Spread chili mayo on both halves, place fried chicken on bottom bun, top with slaw and cilantro, then close with top bun.
Notes
- For a lighter version, air-fry chicken at 375°F (190°C) for 15–18 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Fried
- Cuisine: Thai-Inspired
Nutrition
- Calories: 620