Thai Fried Chicken Sandwich Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/thai-fried-chicken-sandwich-recipe/
