Hot Thai Fried Chicken Sandwich

Words can’t describe the experience biting into this sandwich provides. Because of this, I will not bother to put the experience into words because it would be doing the sandwich a disservice.

Recipe

Serves 2

Green Papaya Slaw

• 1/2 green papaya, julienned
• 1/3 carrot, julienned
• 2 scallions, julienned
• 1-2 fresno chilis, julienned
• A handful each of cilantro & basil
• 1 garlic clove, grated
• 1-inch piece of ginger, grated
• 1.5 tbsp soy sauce
• Juice of 2 limes & some zest
• 1/2 tbsp fish sauce
• 1 tbsp honey
• 2 tbsp chili crisp
• 2 tbsp toasted sesame oil

1.  In a mixing bowl, incorporate together garlic, ginger, soy sauce, lime juice & zest, fish sauce, honey and chili crisp. Stream in sesame oil while whisking to create an emulsion.
2.  Julienne papaya, carrot, scallions, and fresno chilis, chop cilantro, chifonnade cut basil. Add to mixing bowl & incorporate with dressing.

Thai Red Curry Aioli

• 1/2 tbsp miso
• 1 tbsp gochujang
• 1 tbsp red curry paste
• 1/2 tbsp fish sauce
• 1 tbsp dijon mustard
• 1 egg yolk
• 1/2 c toasted sesame oil
• 1/2 c neutral oil
• 1/4 tsp salt
• 1 tbsp rice vinegar

1. In a mixing bowl, incorporate together miso, gochujang, red curry paste, and salt.
2. Add an egg yolk to bowl, and begin whisking. Start adding oil drop by drop while continuing to whisk. As an emulsion forms, begin streaming oil faster.
3. Once finished streaming in oil, season with fish sauce and rice vinegar, give one final whisk.

Fried Chicken

• 2 handfuls basil
• 2 chicken thighs
• 1 egg
• 2 cups corn starch
• Lots of oil for frying
• 1 tbsp smoked paprika
• 1 tbsp cayenne
• 1/2 tbsp each: onion powder, garlic powder, garam masala, Chinese 5 spice, white pepper
• Salt to taste

1. Liberally season chicken on both sides with salt and spice blend.
2. In a bowl, whisk together an egg and 3 tbsp corn starch. Should be of the same consistency as pancake batter.
3. In a separate bowl, mix the rest of your cornstarch with the leftover spice blend and 1 tbsp salt.
4. Fully coat each piece of chicken in corn starch, dusting off excess. Dip into cornstarch-egg mixture, let excess drip. Coat again in cornstarch.
5. Heat oil to 350ºF. Fry basil for 30 seconds and pull out. Fry chicken in batches if needed for 5 minutes. Let rest on a baking rack for 15 minutes. Fry again for 3 minutes at 375 and pull out, letting rest an additional 5 minutes.

Assembly

• 2 brioche buns

1. Butter buns and toast on medium heat until golden brown.
2. Liberally apply red curry aioli on both buns.
3. On the bottom bun, add a layer of the green papaya slaw, followed by the chicken and fried basil. Crown your king.