Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
This Thai-inspired sandwich brings the beloved flavors of pad thai to fried chicken in an entirely new way. Crispy fried chicken breast is topped with a rich, nutty peanut sauce infused with lime juice, garlic, and a touch of heat from red chiles. A crunchy slaw of red cabbage, carrots, and cucumber is tossed in the same peanut dressing, while crispy fried shallots, fresh cilantro, and crushed peanuts add textural complexity and authentic Thai flair.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1/2 tablespoon fish sauce (wet batter)1/3 cup all-purpose flour1/3 cup potato starch1 tablespoon chicken bouillon powder1/4 teaspoon salt1/8 teaspoon white pepper2 cups beef tallow or lard for fryingPad Thai Sauce 2 tablespoons tamarind paste2 tablespoons fish sauce1.5 tablespoons palm sugar or brown sugar1/2 tablespoon rice vinegar1/2 tablespoon lime juice1 garlic clove, minced3 tablespoons waterPad Thai Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup fresh bean sprouts2 tbsp honey roasted peanuts, crushed1 tbsp fresh cilantro, chopped1 tbsp lime juice1 tsp fish sauce1 tsp sugar1/2 tsp sesame oilto taste saltPad Thai Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tsp tamarind paste1 tsp fish sauce2 tbsp brown sugar1 tsp lime juice1 tbsp crushed honey roasted peanutsto taste saltPeanut Cream Cheese Spread 2 tablespoons creamy peanut butter2 tablespoons cream cheese, softened1 teaspoon soy sauce1/2 teaspoon Sriracha1/4 teaspoon sesame oil1/2 teaspoon honeyToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Pad Thai Slaw Pad Thai Bacon Jam (on bottom bun) Peanut Cream Cheese Spread (on bottom bun) Crispy wonton strips Pad Thai Sauce (on chicken) Candied bacon Honey roasted peanuts Lime wedge for serving Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, salt, white pepper, and a pinch of garlic powder. 4 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 5 Dredge the chicken breast in the flour mixture, coating both sides evenly. 6 Dip the floured chicken into the wet batter, shaking off excess. 7 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 8 Remove chicken and drain on paper towels. 9 In a small saucepan over medium heat, whisk together creamy peanut butter and coconut milk until smooth. 10 Add fish sauce, lime juice, minced garlic, minced red chile, and a pinch of brown sugar. 11 Simmer for 3-4 minutes, stirring occasionally, until sauce is glossy and well combined. 12 Remove from heat and set aside. 13 In a medium bowl, combine shredded red cabbage, carrots, and julienned cucumber. 14 Pour 1/3 cup of warm Pad Thai Peanut Sauce over the vegetables and toss to coat evenly. 15 Let sit for 5 minutes to allow flavors to meld. 16 Thinly slice shallots. 17 Heat beef tallow or lard to 325°F in a heavy-bottomed skillet. 18 Carefully add shallots in small batches and fry for 2-3 minutes until golden brown and crispy. 19 Remove with a slotted spoon and drain on paper towels. 20 Season lightly with salt. 21 In a small bowl, combine softened cream cheese with creamy peanut butter. 22 Add lime juice, minced garlic, and a pinch of salt. 23 Stir until smooth and well combined. 24 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 25 Spread the Peanut Cream Cheese Spread on the bottom bun. 26 Place the hot fried chicken breast on top. 27 Pour warm Pad Thai Peanut Sauce over the chicken. 28 Pile the Pad Thai Slaw on the chicken. 29 Top with crispy fried shallots. 30 Garnish with crushed roasted peanuts and fresh cilantro. 31 Top with the bun and serve immediately.
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