Man do we love the new Thai-inspired fried chicken sandwich ($15) at Kin Shop in the West Village. Big, messy, spicy and crunchy, it's got everything we want in a fried chicken delivery system.
Sous chef Evelyn Garcia broke down how the chicken magic is made.
① Emping chips: Potato who? Garcia swaps in emping, a Southeast Asian snack staple. They're made from melinjo seed that have been smashed and dried in the sun until crisp and ready to inhale by the plateful.
② House-made Sriracha brioche: Yes, there's Sriracha in the dough. Garcia wanted something soft and sweet but with a little heat, so she squirts the king of kick into both dough mix and egg wash. Ingenious.
③ Sauce x 2: First, there's traditional Nam Prik Ong made from roasted tomatoes and chiles. Add to this a turmeric-spiced aioli and really ketchup and mayo don't stand a chance.
④ Hot pickles: First you feel the Thai chile heat from these Japanese cucumbers, then the tell-tale tongue-numbing tingle of Szechuan peppercorns.
⑤ The slaw: Every sandwich needs some crunch and this one gets it from an ample measure of thinly sliced cabbage and carrots tossed with hot sesame oil, cilantro, sesame seeds and more of that addictive turmeric aioli.
⑥ Dark meat: Garcia swears by chicken thighs. She marinates them overnight in oyster sauce, ginger, garlic and umami-packed shrimp paste, then dredges in a mixture of all-purpose flour, rice flour and cracked black pepper. The result: Super juicy meat encapsulated in a crackly crust.
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