Ingredients
- Boneless, skinless chicken thighs (4 large)
- All-purpose flour (1 cup)
- Neutral Oil (4 cups, such as canola or peanut, for frying)
- Fish Sauce (3 tablespoons)
- Finely minced fresh lemongrass (1 tablespoon)
- Thai chili powder or cayenne pepper (1 teaspoon)
- Potato or Brioche Buns (4)
- Cilantro and Lime Aioli (1/4 cup, for spreading)
Instructions
- Step 1: Combine the fish sauce, minced lemongrass, and Thai chili powder in a medium bowl. Add the chicken thighs, ensuring they are fully coated, and allow them to marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Step 2: Pour the neutral oil into a deep pot or Dutch oven and heat to 350°F (175°C). While the oil heats, place the flour in a shallow dish, and thoroughly dredge each marinated chicken thigh in the flour, pressing firmly to create a complete and thick coating.
- Step 3: Carefully lower the flour-coated chicken into the hot oil, frying in batches if necessary to avoid overcrowding the pot. Fry for 6 to 8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and the exterior is deep golden and crispy. Remove the chicken and place it on a wire rack to drain excess oil.
- Step 4: Lightly toast the interior faces of the buns until warm and slightly crisp. While the chicken cools slightly, generously spread the prepared cilantro and lime aioli onto both the top and bottom halves of the toasted buns.
- Step 5: Assemble the sandwiches by placing one piece of the hot Thai fried chicken onto the bottom bun. Top with any desired additions (such as thin cucumber slices or shredded cabbage slaw) before capping with the top bun and serving immediately.
Notes
- To ensure a maximum savory crust, firmly press the flour coating onto the marinated chicken so the flavorful fish sauce and lemongrass adhere completely before frying.
- Store leftover fried chicken (without the bun or aioli) in an airtight container in the refrigerator for up to three days, keeping the aioli separate.
- Restore the chicken’s original crunch by reheating pieces, uncovered, in a 350°F (175°C) oven or air fryer for 8–10 minutes until piping hot and crispy.
- For an optimal flavor contrast, add thin slivers of refreshing English cucumber or a quick pickled cabbage slaw to cut through the richness of the fried chicken and aioli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American