Thai Fried Chicken Sandwich Recipe
Introduction
This Thai Fried Chicken Sandwich combines crispy, flavorful chicken thighs with creamy spicy sauce and fresh, vibrant toppings. It’s an exciting twist on a classic sandwich that’s perfect for a satisfying lunch or dinner.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup coconut milk
- 1 tablespoon curry powder
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
- Vegetable oil, for frying (about 3 cups)
- 1/4 cup Thai chili sauce
- 1/4 cup mayonnaise or plain yogurt
- 1/2 cucumber, thinly sliced
- 1/2 cup pickled carrots, thinly sliced
- Fresh cilantro leaves
- Fresh Thai basil leaves
- 4 soft buns or brioche buns, lightly toasted
Instructions
- Step 1: In a bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 1 hour or overnight to marinate.
- Step 2: On a plate, mix the rice flour or cornstarch with salt and pepper. Remove chicken from the marinade, allowing excess to drip off, then dredge each piece in the dry mixture, pressing lightly so the coating adheres evenly.
- Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the coated chicken thighs carefully for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a wire rack or paper towels.
- Step 4: Whisk together Thai chili sauce and mayonnaise or yogurt until smooth. Prepare the toppings by slicing cucumbers and pickled carrots thinly, and washing fresh herbs. Lightly toast the buns.
- Step 5: Spread the chili mayo on both halves of each toasted bun. Layer with fried chicken, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half and press gently to secure.
Tips & Variations
- For extra crunch, double dredge the chicken by dipping back into the marinade briefly before coating again.
- Swap out Thai chili sauce for sriracha or another spicy sauce if preferred.
- Add sliced jalapeños or pickled radishes for more tang and heat.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier sauce.
Storage
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in an oven or air fryer to maintain crispiness. Assemble sandwiches fresh to keep buns from getting soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but thighs remain juicier and more flavorful when fried. Adjust cooking time as breasts may cook faster and can dry out.
What can I use instead of rice flour?
Cornstarch is a great alternative to rice flour for a light, crispy coating. Regular flour can be used but the texture will be slightly different and less crispy.
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Thai Fried Chicken Sandwich Recipe
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 sandwiches 1x
Description
This Thai Fried Chicken Sandwich features juicy, marinated chicken thighs coated in a crispy rice flour crust and fried to golden perfection. Enhanced with a flavorful coconut milk curry marinade and a creamy Thai chili mayo, this sandwich is layered with fresh cucumber, tangy pickled carrots, and aromatic herbs such as cilantro and Thai basil on a soft, toasted bun for an irresistible fusion of textures and flavors.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 cup coconut milk
- 1 tablespoon curry powder
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon sugar
Breading
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
Frying and Sauce
- Vegetable oil, for frying (about 3 cups, enough to deep fry)
- 1/4 cup Thai chili sauce
- 1/4 cup mayonnaise or plain yogurt
Toppings and Assembly
- 1/2 cucumber, thinly sliced
- 1/2 cup pickled carrots, thinly sliced
- Fresh cilantro leaves
- Fresh Thai basil leaves
- 4 soft buns or brioche buns, lightly toasted
Instructions
- Marinate the Chicken: In a mixing bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and ensure they are fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or for best results, overnight to maximize flavor and tenderness.
- Prepare the Breading: On a plate, mix the rice flour or cornstarch with salt and pepper to taste. Remove the chicken thighs from the marinade, letting the excess drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to ensure the coating sticks evenly on all sides.
- Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the breaded chicken thighs into the hot oil, frying them for about 5 to 7 minutes on each side until the crust is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and drain on a wire rack or paper towels to remove excess oil.
- Prepare the Sauce and Toppings: In a small bowl, whisk together Thai chili sauce and mayonnaise or plain yogurt until smooth and creamy. Thinly slice the cucumbers and pickled carrots. Wash and dry the fresh cilantro and Thai basil leaves. Lightly toast the buns for added texture and warmth.
- Assemble the Sandwich: Spread a generous layer of the chili mayo on both halves of each toasted bun. Layer the bottom bun with one crispy fried chicken thigh, followed by cucumber slices, pickled carrots, and fresh herbs. Cap with the top bun half and gently press to secure the sandwich before serving.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Using rice flour or cornstarch is key for a crispy coating.
- Maintain oil temperature at 350°F to ensure even frying and prevent greasy chicken.
- For a lighter option, swap mayonnaise with plain yogurt in the sauce.
- Pickled carrots can be homemade or store-bought depending on your preference.
- Double-check internal chicken temperature with a meat thermometer for safety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
Keywords: Thai fried chicken sandwich, crispy fried chicken, Thai chicken sandwich, coconut curry chicken, spicy chicken sandwich, Asian fusion sandwich
