Flavor-Packed Thai Fried Chicken Sandwich Recipe
This Flavor-Packed Thai Fried Chicken Sandwich offers a delicious fusion of crispy fried chicken marinated in coconut milk and curry spices, topped with spicy Thai chili mayo, fresh herbs, and pickled vegetables, all nestled within a soft toasted bun. A perfect blend of crunchy, creamy, spicy, and fresh flavors for an irresistible sandwich experience.
- Prep Time: 15 minutes (plus 1 hour minimum marinating)
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course, Sandwich
- Method: Marinating, Deep Frying, Assembling
- Cuisine: Thai
- Diet: Halal
Ingredients
Scale
For the 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
For the 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 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: 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
- Marinating the chicken overnight enhances flavor and tenderness.
- Rice flour or cornstarch can be used for gluten-free breading options.
- Adjust the amount of Thai chili sauce in the mayo to control spice level.
- Use mayonnaise for creaminess or plain yogurt for a lighter sauce.
- Ensure oil temperature is maintained around 350°F for optimal frying results.
- Serve immediately for the crispiest texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Thai fried chicken sandwich, coconut curry chicken, spicy chicken sandwich, Thai chili mayo sandwich, Asian fusion sandwich
