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Adobo Fried Chicken Sandwich
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Adobo Fried Chicken Sandwich

Adobo Fried Chicken Sandwich

This is not your average fried chicken sandwich. It’s Filipino-inspired with crispy-outside-juicy-inside chicken, marinated in a bold adobo bath of vinegar, soy sauce, garlic, and bay leaf before hitting the hot oil. And just when you think that’s enough, we give it the business with a beautiful little green papaya slaw. You'll want two. Maybe three. Probably don’t plan anything after.

Makes 2 sandwiches

Ingredients

Sandwich

  • 2 boneless skin-on chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 4 garlic cloves, smashed
  • 1 bay leaf
  • 1 cup flour
  • 1/2 cup cornstarch
  • 1 cup buttermilk
  • Oil for frying
  • Brioche buns

Slaw

  • 2 tablespoons rice vinegar
  • 1/2 tablespoon Kewpie mayo
  • 1 tablespoon sugar
  • 1/2 tablespoon fish sauce
  • 1 small clove garlic, minced
  • ½ teaspoon grated fresh ginger
  • Pinch of red pepper flakes
  • Kosher salt and coarse ground black pepper
  • 1/2 cup shredded green papaya - no green papaya...regualar would work or even green cabbage
  • 1/4 cup shredded carrot
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced green onion

Directions

Sandwich

  1. Marinate chicken in soy, vinegar, garlic, and bay leaf for 2 to 4 hours
  2. Combine flour & cornstarch
  3. Remove chicken, pat dry, dip in buttermilk, then dredge in flour mixture
  4. Heat oil to 350° and cook until golden and cooked through to 175-180
  5. Toast buns, spread on mayo, add chicken and top with slaw

Slaw

  1. In a bowl, whisk together vinegar, mayo, sugar, fish sauce, garlic, ginger and red pepper flakes - mix well, then season to taste with salt & pepper
  2. When ready to serve, combine papaya, carrot, red and green onions in a bowl, add dressing to taste and toss to coat evenly

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