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Thai Fried Chicken Sandwich Recipe

Thai Fried Chicken Sandwich Recipe
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★★★★★

5.2 from 8 reviews

This Thai Fried Chicken Sandwich combines crispy, golden fried chicken marinated in a flavorful blend of coconut milk, curry powder, garlic, and ginger, topped with a spicy Thai chili mayo, fresh cucumber, pickled carrots, and aromatic herbs, all sandwiched between soft toasted buns. It’s a perfect fusion of crunchy, creamy, tangy, and fresh elements that bring vibrant Thai street food flavors to a handheld sandwich.

Ingredients

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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 and Frying

  • 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

  1. Marinate the Chicken: In a bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and ensure they are fully coated. Cover and refrigerate to marinate for at least 1 hour or overnight for deeper flavor and tenderness.
  2. Prepare the Breading: On a plate, mix rice flour or cornstarch with salt and pepper. Remove chicken from marinade, allowing excess to drip off, then dredge each piece evenly in the dry mixture, pressing lightly so the coating sticks well.
  3. Fry the Chicken: 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 to keep them crispy.
  4. Prepare the Sauce and Toppings: Whisk together Thai chili sauce and mayonnaise or plain yogurt until smooth and creamy. Thinly slice the cucumber and pickled carrots. Wash and dry fresh cilantro and Thai basil leaves. Lightly toast the buns to add texture and warmth.
  5. Assemble the Sandwich: Spread the chili mayo evenly on both halves of each toasted bun. Layer with the fried chicken thighs, cucumber slices, pickled carrots, and fresh herbs. Top with the other half of the bun and gently press to hold everything together.

Notes

  • For extra spicy heat, add chopped fresh Thai chilies or sriracha to the chili mayo sauce.
  • You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.
  • Pickled carrots can be prepared quickly by soaking julienned carrots in vinegar, sugar, and salt for 30 minutes.
  • Use rice flour for a lighter, crispier crust or cornstarch for a slightly thicker coating.
  • Ensure oil temperature is maintained during frying for even cooking and crispiness.

Nutrition

Keywords: Thai fried chicken sandwich, crispy chicken sandwich, Thai street food, spicy chicken sandwich, curry fried chicken

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