Ingredients

1 (15-oz.) can coconut milk

Juice of 1 lime

3 tbsp. reduced-sodium soy sauce

2 tbsp. chili-garlic sauce (such as Hoy Fong)

2 tbsp. fish sauce

2 tbsp. packed light brown sugar

1 tbsp. grated fresh ginger

6 skinless, boneless chicken thighs (about 2 lb. total) 

Vegetable oil, for frying

2 c. all-purpose flour

1 tbsp. baking powder

2 tsp. ground coriander

2 tsp. kosher salt

2 Persian cucumbers (or 1 English cucumber)

1/4 c. rice vinegar

2 tbsp. reduced-sodium soy sauce

1 tbsp. fish sauce

1 tbsp. granulated sugar

1/2 c. mayonnaise

3 tbsp. sriracha

1 tbsp. honey

1/4 head of Napa or green cabbage, thinly sliced (about 3 c.)

1/4 head of red cabbage, thinly sliced (about 3 c.)

1 large carrot, shredded (about 1 c.) 

2 scallions, thinly sliced

1/4 c. chopped fresh cilantro

1 Thai bird chile, seeded and thinly sliced 

1 clove garlic, minced

Juice of 1/2 lime

3 tbsp. rice vinegar

1 tbsp. fish sauce

1 tbsp. reduced-sodium soy sauce

2 tsp. grated fresh ginger

2 tsp. toasted sesame oil

1 tsp. toasted sesame seeds

6 hamburger buns

Preparation

Step 1In a large bowl, combine milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and ginger. Add chicken and toss to coat. Let sit at room temperature at least 30 minutes, or cover and refrigerate up to 2 hours. Step 2Into a large, heavy pot fitted with a deep-fry thermometer, pour oil to a depth of about 3". Heat over medium heat until thermometer registers 350°. Step 3In a shallow bowl, combine flour, baking powder, coriander, and salt. Working one at a time, remove chicken from marinade, letting excess drip off, and coat in flour, turning to make sure it’s well coated. Step 4Working in batches, carefully add chicken to hot oil and fry until deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, 5 to 7 minutes. Transfer to a paper towel-lined plate. Adjust heat as needed to maintain oil temperature.

Step 1Place cucumbers in a heatproof bowl or jar. Add vinegar, soy sauce, fish sauce, and granulated sugar. Pour in enough hot water to just cover cucumbers. Let sit until ready to use.Step 2Make Ahead: Cucumbers can be pickled 2 days ahead. Store in jar in refrigerator.

Step 1In a medium bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.Step 2Make Ahead: Mayonnaise can be made 1 week ahead. Keep chilled.

Step 1In a large bowl, toss Napa cabbage, red cabbage, carrot, scallions, and cilantro.Step 2In a small bowl, combine chile, garlic, lime juice, vinegar, fish sauce, soy sauce, ginger, oil, and seeds. Step 3Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to use.

Have you made this yet? Let us know how it went in the comments below!