Name: Crispy Cilantro Lime Chicken Sandwich - Easy and Delicious
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 1/4 cup soy sauce; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon grated ginger; 2 cloves garlic, minced; 1 teaspoon ground coriander; 1/2 teaspoon white pepper; 1/4 teaspoon turmeric powder; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 tablespoons rice flour (optional, for extra crispiness); 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional, for heat); 1 cup ice water; 1/2 cup mayonnaise; 2 tablespoons sriracha (or more, to taste); 1 tablespoon lime juice; 1 teaspoon honey or agave nectar; 1/2 teaspoon sesame oil; 1 cup shredded green cabbage; 1/2 cup shredded red cabbage; 1/2 cup shredded carrots; 1/4 cup rice vinegar; 2 tablespoons sugar; 1/2 teaspoon salt

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces

1/4 cup soy sauce

2 tablespoons fish sauce

2 tablespoons lime juice

1 tablespoon grated ginger

2 cloves garlic, minced

1 teaspoon ground coriander

1/2 teaspoon white pepper

1/4 teaspoon turmeric powder

2 cups all-purpose flour

1/2 cup cornstarch

2 tablespoons rice flour (optional, for extra crispiness)

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for heat)

1 cup ice water

1/2 cup mayonnaise

2 tablespoons sriracha (or more, to taste)

1 tablespoon lime juice

1 teaspoon honey or agave nectar

1/2 teaspoon sesame oil

1 cup shredded green cabbage

1/2 cup shredded red cabbage

1/2 cup shredded carrots

1/4 cup rice vinegar

2 tablespoons sugar

1/2 teaspoon salt

4 brioche buns, split

Vegetable oil, for frying

Fresh cilantro leaves, for garnish

Optional: Sliced cucumbers, for extra crunch

Instructions

Marinate the Chicken: In a large bowl, combine soy sauce, fish sauce, lime juice, ginger, garlic, coriander, white pepper, and turmeric. Whisk well. Add chicken, coat thoroughly, and refrigerate for at least 2 hours (preferably overnight).

Prepare the Pickled Slaw: Combine green cabbage, red cabbage, and carrots in a bowl. In a separate bowl, whisk rice vinegar, sugar, and salt until dissolved. Pour over cabbage mixture, toss, and refrigerate for at least 30 minutes, tossing occasionally.

Make the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha, lime juice, honey (or agave), and sesame oil. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

Coat and Fry the Chicken: In a large bowl, whisk together flour, cornstarch, rice flour (if using), baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper (if using). Slowly whisk in ice water until just combined (slightly lumpy).

Heat 2-3 inches of vegetable oil in a large pot to 350°F (175°C).

Remove chicken from marinade, letting excess drip off. Dip each piece in batter, ensuring complete coating. Let excess batter drip off.

Fry chicken in batches (don’t overcrowd) for 6-8 minutes per batch, or until golden brown and internal temperature reaches 165°F (74°C).

Remove fried chicken with a slotted spoon and place on a wire rack lined with paper towels to drain.

Assemble the Sandwiches: Lightly toast brioche buns. Spread spicy mayo on both top and bottom buns. Place 2-3 pieces of fried chicken on the bottom bun. Top with pickled slaw, cilantro leaves, and optional cucumber slices. Place the top bun on the sandwich and gently press down.

Author: mia recipe