Honey Lemon Chicken Sandwich

4 chicken thighs

Buttermilk

1 tsp salt

1 tbsp garlic powder

1 tbsp onion powder

 

Dry Batter:

1 cup potato starch

1 cup bread flour

1 tsp baking powder

1 tsp salt

1 tbsp garlic powder

1 tbsp onion powder

 

Cucumber Salad:

1 cup thinly sliced cucumber

1/2 cup thinly sliced red onions

2 tbsp rice vinegar

1.5 tbsp soy sauce

2 tsp sesame oil

Thai Chili Pepper

 

Honey Lemon Sauce:

Juice of 1 lemon

1 tbsp soy sauce

1/3 cup Thai Chili Honey

 

Cornstarch Slurry:

1 tsp cornstarch

1 tsp water

 

 

1. Marinate your chicken with buttermilk and the seasoning. Put in enough buttermilk to dredge the chicken. Let it marinate for at least 2 hours. 
2. Combine everything for the dry batter and dredge your chicken. Squeeze down to create crumbles on the surface for added crunch. Fry at 350F until golden brown.
3. For the cucumber salad, mix everything together. Taste and adjust flavors as needed. 
4. For the honey lemon sauce, in a pan bring lemon juice, soy sauce and Thai Chili Honey to simmer and simmer for about 3-5 mins. Then add in your cornstarch slurry and cook until thickened. 
5. Coat your chicken in the sauce. Build your sandwich. Don't forget to add more Thai Chili Honey!