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.