This sandwich of crispy fried adobo chicken is paired with King's Hawaiian Sandwich Buns, tomato, sweet round onion and leafy lettuce. It is a delicious combination of sweetness, saltiness, vinegary tartness and garlic.
In a large plastic bag, combine the chicken thighs, soy sauce, apple cider vinegar, brown sugar, minced garlic and crushed bay leaf. Refrigerate and marinate several hours or overnight.
In a flat pan, combine the all-purpose flour, rice flour, salt and garlic powder. Drain the chicken thighs and dredge in the flour mixture two times. Set aside.
Heat the oil in a deep skillet to 325oF to 350oF. Fry the chicken thighs until golden crisp, about 8 minutes on both sides. Set aside to cool slightly.
Toast the sandwich buns. Assemble the sandwiches: chicken, tomato, sweet round onion and lettuce.