adobo fried chicken sandwich

Ingredients

• 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
• 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
• Marinate chicken in soy, vinegar, garlic, and bay leaf for 2 to 4 hours
• Combine flour & cornstarch
• Remove chicken, pat dry, dip in buttermilk, then dredge in flour mixture
• Heat oil to 350° and cook until golden and cooked through to 175-180
• Toast buns, spread on mayo, add chicken and top with slaw
• 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
• When ready to serve, combine papaya, carrot, red and green onions in a bowl, add dressing to taste and toss to coat evenly