Vietnamese Fried Chicken Sandwich

Ingredients

• 2 pounds chicken thighs
• 4-6 brioche burger buns
• 2 Tbsp room temp butter (for buttering your buns)
• Vegetable / neutral oil for frying 

Fish sauce glaze

• 2 tsp vegetable oil 
• 1-2 tsp garlic clove, minced
• 1 Thai chilli, finely chopped
• 1 Tbsp Red Boat fish sauce
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• 1/4 cup rice vinegar or lime juice
• 1/4 cup water
• 1/4 cup sugar 
• Cornstarch slurry (2 tsp cornstarch and 1 Tbsp warm water, or as needed) 

Buttermilk soak

• 2-3 cups of buttermilk
• 1 Tbsp salt
• 1 Tbsp pepper
• 2 tsp cayenne pepper

Seasoned Flour

• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika 
• ½ tsp cayenne pepper
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp sugar

Slaw

• ¼ of a whole cabbage, finely sliced (purple / white / both)
• ½ of a whole cucumber, medium julienne 
•  ½  cup cilantro, finely chopped
•  2 Tbsp mayonnaise
• 1/2 tsp sesame oil
• 1-2 Tbsp rice vinegar 
• Salt & ground black pepper to taste

Pickled carrots & daikon

• 1 carrot
• 1/2 white radish / daikon 
• 1 cup warm water
• 1 cup sugar
• 1 cup distilled vinegar 
• 2 tsp salt 

Toppings

• Pickled carrots
• Cilantro 
• Mayonnaise spread