Fried Chicken Thigh Sandwich


  • 2 cups soy sauce
  • 1 cup fish sauce
  • 5 chicken thighs, skin on
  • 1 cup Sriracha
  • ¾ cup honey
  • 5 ciabatta rolls
  • Mayonnaise, as needed
  • 3 large romaine leafs, halved


Combine soy sauce and fish sauce to cover chicken thighs; marinate up to 8 hours or overnight. Fry in preheated 375 F oil until cooked through, about 8 minutes; drain. 

Whisk together Sriracha and honey; toss with chicken.

Serve on ciabatta with mayo and lettuce. Makes 5 servings.

Chef Marjorie Meek-Bradley; Roofers Union, Washington, D.C.