Thai Fried Chicken Sandwich Recipe

Introduction

This Thai Fried Chicken Sandwich is a perfect blend of crispy, spicy, and fresh flavors. Marinated chicken thighs are fried to golden perfection and paired with a creamy chili sauce, crisp cucumber, pickled carrots, and fragrant herbs. It’s a delicious twist on a classic sandwich that’s sure to impress.

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

1. Step 1: Combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a bowl. Add the chicken thighs and coat them thoroughly. Cover and marinate in the refrigerator for at least 1 hour or up to overnight for best flavor and tenderness.
2. Step 2: On a plate, mix rice flour or cornstarch with salt and pepper. Remove chicken from the marinade, letting excess drip off. Dredge each piece evenly in the flour mixture, pressing lightly to ensure the coating sticks well.
3. Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the coated chicken thighs into the hot oil. Fry for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
4. Step 4: Whisk together Thai chili sauce and mayonnaise or yogurt until smooth and creamy. Prepare the toppings by thinly slicing the cucumber and pickled carrots, and washing fresh herbs. Lightly toast the buns for added texture.
5. Step 5: Spread the chili mayo on both halves of each toasted bun. Layer with fried chicken, cucumber slices, pickled carrots, and fresh cilantro and Thai basil leaves. Top with the other bun half and gently press to secure.

Tips & Variations

• For extra crispiness, double dredge the chicken by dipping it back into the marinade briefly before coating a second time in the flour mixture.
• Swap out rice flour for cornstarch if you prefer a lighter, crispier crust.
• Use plain yogurt instead of mayonnaise for a tangier, lighter sauce.
• Add sliced jalapeños or extra chili sauce for more heat.
• Serve with a side of sweet chili sauce or a fresh Asian salad for a complete meal.

Storage

Store any leftover fried chicken separately in an airtight container in the refrigerator for up to 2 days. Buns and fresh toppings are best stored separately to prevent sogginess. Reheat the chicken in a hot oven or air fryer to maintain crispiness. Assemble sandwiches just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more tender after frying. If you use breasts, consider pounding them to an even thickness to ensure even cooking and prevent dryness.

Is it necessary to marinate the chicken overnight?

Marinating for at least 1 hour is sufficient to infuse flavor and tenderize the chicken. However, overnight marination enhances the taste and texture even more.

Thai Fried Chicken Sandwich Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

This Thai Fried Chicken Sandwich combines tender, marinated chicken thighs with a flavorful coconut curry marinade and a crispy rice flour coating. Fried to golden perfection, the chicken is served on toasted buns with a spicy Thai chili mayo, fresh cucumber slices, pickled carrots, and aromatic herbs like cilantro and Thai basil, creating a vibrant and satisfying fusion sandwich.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including marinating time)
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Chicken and 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

• Vegetable oil, for frying (enough to deep fry, about 3 cups)

Sauce and Toppings

• 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

1. Marinate the Chicken: Combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a bowl. Add the chicken thighs and coat thoroughly. Cover and marinate for at least 1 hour or up to overnight in the refrigerator for maximum flavor and tenderness.
2. Prepare the Breading: Mix rice flour or cornstarch with salt and pepper on a plate. Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the dry mixture, pressing lightly so the coating sticks evenly.
3. Fry the Chicken: Heat enough vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the coated chicken thighs into the hot oil. Fry for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
4. Prepare the Sauce and Toppings: Whisk together Thai chili sauce and mayonnaise or yogurt until creamy and spicy. Slice cucumbers and pickled carrots thinly. Wash and dry fresh herbs. Lightly toast the buns for texture and warmth.
5. Assemble the Sandwich: Spread the chili mayo on both halves of each toasted bun. Layer with crispy fried chicken, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half and gently press to secure.

Notes

• Marinate the chicken overnight if possible for deeper flavor and more tender meat.
• Rice flour creates a lighter, crispier crust compared to regular flour.
• Use a thermometer to ensure the oil stays at the correct frying temperature for optimal crispiness.
• Substitute mayonnaise with plain yogurt for a lighter sauce.
• You can pickle carrots ahead of time or purchase pre-pickled carrots to save time.
• Serve immediately after assembly to keep the chicken crispy.

Keywords: Thai fried chicken sandwich, coconut curry chicken, crispy fried chicken, Thai chili mayo sandwich, Asian fusion sandwich, coconut milk marinade