Thai Fried Chicken Sandwich Recipe
This Thai Fried Chicken Sandwich features tender chicken thighs marinated in a fragrant coconut milk and curry mixture, coated in a crispy rice flour crust, and deep-fried to golden perfection. Layered with a spicy Thai chili mayo, fresh cucumber slices, pickled carrots, and aromatic herbs like cilantro and Thai basil, all sandwiched in a soft toasted bun, this sandwich offers a delicious fusion of bold Thai flavors and comforting textures.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
For the 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
For the Breading
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
- Vegetable oil, for frying (about 3 cups)
For the 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: In a bowl, combine the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs, ensuring they are fully coated with the marinade. Cover and refrigerate for at least 1 hour or up to overnight to allow the flavors to penetrate and tenderize the chicken.
- Prepare the Breading: On a plate, mix together the rice flour or cornstarch with salt and pepper. Remove the chicken from the marinade, letting any excess liquid drip off. Dredge each chicken thigh thoroughly in the dry mixture, pressing lightly so the coating adheres evenly.
- Fry the Chicken: Heat enough vegetable oil in a deep skillet or fryer to reach 350°F (175°C). Carefully place the coated chicken thighs into the hot oil and fry for 5-7 minutes per side until they turn golden brown and reach an internal temperature of 165°F (74°C). Once cooked, 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 the Thai chili sauce and mayonnaise or plain yogurt until smooth and creamy. Slice the cucumber and pickled carrots thinly. Wash and dry the fresh cilantro and Thai basil leaves. Lightly toast the buns to add texture and warmth.
- Assemble the Sandwich: Spread the chili mayo evenly on both halves of each toasted bun. Layer each bottom bun with a piece of the crispy fried chicken, followed by cucumber slices, pickled carrots, and fresh herbs. Top with the other half of the bun and gently press down to secure.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Rice flour gives a lighter, crispier crust compared to cornstarch, but either works well.
- Maintain oil temperature at 350°F to ensure even frying and avoid greasy chicken.
- If preferred, substitute mayonnaise with plain yogurt for a lighter sauce.
- Pickled carrots can be store-bought or homemade for added tang.
- Use soft brioche buns for the best texture and flavor combination.
Keywords: Thai Fried Chicken Sandwich, Thai Chicken Sandwich, Crispy Chicken Sandwich, Coconut Milk Chicken, Spicy Chicken Sandwich, Thai Street Food, Fried Chicken Recipe
Find it online: https://tastygenius.com/thai-fried-chicken-sandwich-recipe/
