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Step 1.For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste. Add the paste to the chicken along with the 1 tablespoon of fish sauce. Mix until well combined. Set aside to marinate for at least 10 minutes or a couple of hours.
Step 2.To make the dressing for the som tum coleslaw, use a mortar and pestle to pound the garlic and chillies to a paste. Then add the peanuts and continuing pounding to form a rough paste. Now stir through the sugar, fish sauce and lime juice. Set the dressing aside until ready to serve.
Step 3.Heat a barbecue grill plate or non-stick frying pan over high heat. Brush the surface with the vegetable oil. Add the chicken pieces skin side down. Sear for 2 minutes or until a deep colour develops. Flip the chicken and sear the second side for another 2 minutes. Then turn the heat down to low and cook the chicken, turning every so often, for 6-8 minutes or until cooked through. Transfer the chicken to a plate to rest.
Step 4.Use a paper towel to lightly wipe the grill plate or frying pan, being sure to leave some of the chicken fat. Toast the bread buttered side down for 2-3 minutes or until golden.
Step 5.To assemble, mix the som tum coleslaw dressing with the cabbage. Spread the mayonnaise on the toasted bread halves. Top with lettuce, tomato and chicken. Sprinkle the chicken with coriander. Top with the som tum coleslaw. Then top with bread. Serve with napkins!