Ingredients
Chicken
brioche buns
butter
8 chicken thigh boneless
¾ cup mochiko
¼ cup corn starch
2 tbsp sugar
1 egg, large
2 tbsp ginger, grated
2 tbsp garlic, grated
1 tbsp black pepper
2 tbsp soy sauce
2 tbsp water
2 cup all-purpose flour
¾ cup cornstarch
2 tbsp garlic powder
as needed olive oil
2 tbsp mayonnaise
2 tbsp pâté
handful cilantro
½ avocado
Pickled Vegtables
3 carrot, julienned
1 daikon, half julienne
3 cloves garlic, sliced
½ red chili pepper
1 cup sugar
1 cup vinegar
1 ½ cup water
1 cup salt
Nuoc Mam Glaze
1 onion, diced (small)
10 cloves garlic, diced
4 Thai chili peppers, diced
4 tbsp sugar
4 tbsp fish sauce
4 tbsp olive oil
2 tbsp lime juice
5 tbsp water
Tools
bowl
wire rack
nonstick pan
saucepan
Directions
Chicken
Step 1
Marinate chicken. In mixing bowl, combine chicken, sugar, egg, ginger, garlic, black pepper, water, soy sauce and mix. Add mochiko and corn starch and mix. Refrigerate 3-4 hrs.
8 chicken thigh boneless
2 tbsp sugar
1 egg, large
2 tbsp ginger, grated
2 tbsp garlic, grated
1 tbsp black pepper
2 tbsp water
2 tbsp soy sauce
¾ cup mochiko
¼ cup corn starch
bowl
Step 2
Make pickled vegetables.
Step 3
Make nuoc mam glaze.
Step 4
Pull chicken from fridge and heat oil for frying to 350F. Combine ap flour, corn starch, and garlic powder for dry coating.
2 cup all-purpose flour
¾ cup cornstarch
2 tbsp garlic powder
Step 5
Coat the chicken, shake off excess flour, and fry for 6 mins. Remove and set on rack for 1 min. Toss in nuoc mam glaze.
wire rack
Step 6
In a nonstick pan, melt butter and toast buns till golden.
butter
brioche buns
nonstick pan
Step 7
Assemble sando. Pâté one side, mayo the other. Chicken, pickled vegetables, then handful of cilantro. Enjoy!
Pickled Vegtables
Step 1
Cut carrot and daikon, and cover with a cup of salt and let sit for 1 hr. Water will accumulate. Squeeze out, and rinse with water. Pat dry.
3 carrot, julienned
1 daikon, half julienne
1 cup salt
Step 2
Cover daikon and carrot with garlic, sugar, chili, vinegar and water and mix well. Refrigerate.
3 cloves garlic, sliced
1 cup sugar
½ red chili pepper
1 cup vinegar
1 ½ cup water
Nuoc Mam Glaze
Step 1
In a saucepan, heat oil and add onion, garlic, chili, and sauté till soft. About 3-4 mins.
4 tbsp olive oil
1 onion, diced (small)
10 cloves garlic, diced
4 Thai chili peppers, diced
saucepan
Step 2
Add sugar, fish sauce, and water and cook down until syrupy.
4 tbsp sugar
4 tbsp fish sauce
5 tbsp water
Step 3
Turn off heat and add lime juice. Set aside.
2 tbsp lime juice
