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Thai Fried Chicken Sandwich

Thai Fried Chicken Sandwich
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★★★★★

4.9 from 29 reviews

A flavorful Thai Fried Chicken Sandwich featuring marinated, crispy chicken thighs coated in curry-spiced batter, topped with a spicy Thai chili mayo, fresh cucumber slices, pickled carrots, and aromatic herbs, served on soft toasted buns.

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 Breading

  • 1 cup rice flour or cornstarch
  • Salt and pepper, to taste

For Frying

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

For 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

  • For extra crispiness, double dredge the chicken by dipping again in the marinade and dry mixture before frying.
  • Substitute mayonnaise with plain yogurt for a lighter sauce option.
  • Adjust the level of Thai chili sauce based on your preferred spice tolerance.
  • Pickled carrots can be prepared in advance to save time.
  • Ensure oil temperature is consistent to avoid greasy chicken.
  • Use brioche buns for a richer flavor or soft sandwich buns for a lighter option.

Nutrition

Keywords: Thai fried chicken sandwich, spicy chicken sandwich, curry fried chicken, Thai sandwich, crispy chicken sandwich, Thai chili sauce sandwich

Find it online: https://tastygenius.com/thai-fried-chicken-sandwich/