Adobo-marinated fried chicken sandwich with green papaya slaw

Smash the garlic cloves with a knife, peel and put in a bowl; leave whole.

Add soy sauce, white vinegar and a couple of bay leaves; mix.

Toss the chicken thighs in the marinade and marinate two to four hours.

Peel the green papaya and cut it, with equal amounts of carrot and red onion, plus green onion; mix.

Make a dressing of rice vinegar, Kewpie mayo, sugar, fish sauce, garlic, ginger, red pepper flakes, salt and pepper; toss with the slaw only when the chicken starts cooking.

Fry the chicken in oil at about 365 to 370 for four or five minutes; nudge pieces apart so they do not stick together.

Cook the thighs to about 175; check the temperature.

Spread a little mayo on the buns and color them on the flat top; never use a cold bun.

Let the chicken drip, then build: garlic mayo on both buns, chicken, then the slaw.