Buttermilk fried chicken / saigon sweet chili sauce / garlic crema / creamy slaw / lettuce / cucumber / pickled carrots & daikon.

Mise en Place — Ingredients

• ☐ 180 g chicken thigh, boneless
• ☐ 200 ml buttermilk
• ☐ 150 g seasoned flour dredge
• ☐ 2 flour tortillas, 6"
• ☐ Saigon sweet chili sauce
• ☐ Garlic crema
• ☐ Creamy slaw mix
• ☐ Pickled carrots & daikon
• ☐ Cucumber, sliced; lettuce shred

Tools

• ☐ Fryer at 175°C
• ☐ Tongs
• ☐ Probe thermometer
• ☐ Plancha
• ☐ Saucing bottles

Method

1. Marinate. Submerge chicken in buttermilk minimum 4 hours, ideally overnight.
2. Dredge. Drag through seasoned flour. Press hard for craggy crust.
3. Fry. Drop at 175°C, 5 minutes to 74°C internal. Drain on rack — never paper.
4. Warm. Char tortillas on plancha 10 seconds per side.
5. Sauce. Stripe garlic crema down the middle. Toss chicken in saigon chili.
6. Build. Slaw, lettuce, chicken, cucumber, pickle. Top with crema zigzag.
7. Send. Two tacos, lime wedge, send hot and crisp.