Name: Thai Fried Chicken Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Thai
Ingredients: 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; 1 cup rice flour or cornstarch; Salt and pepper, to taste; Vegetable oil, for frying (enough to deep fry, about 3 cups); 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

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Introduction

This Thai Fried Chicken Sandwich combines crispy, flavorful chicken with a creamy, spicy sauce and fresh, vibrant toppings. It’s a delicious twist on a classic sandwich that brings exciting exotic flavors to your table. Perfect for a satisfying lunch or casual dinner.

A close-up of a fried chicken sandwich on a white plate set against a white marbled background, showing five layers from bottom to top: a toasted soft bun bottom with slight charring, a layer of fresh green leafy lettuce, a large piece of crispy golden-brown fried chicken with a rough, crunchy texture, a mix of thinly sliced green peppers and shredded carrots covered partially by creamy light orange mayo sauce with specks, and a shiny toasted soft bun top with a smooth surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup rice flour or cornstarch
Salt and pepper, to taste
Vegetable oil, for frying (enough to deep fry, about 3 cups)
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

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.

Tips & Variations

For extra crunch, double dredge the chicken by dipping it back into the coconut milk marinade briefly before coating it again with the rice flour mixture.
Use gluten-free rice flour or cornstarch for a gluten-free version.
Swap the pickled carrots for pickled daikon or radishes for a different tangy crunch.
If you prefer less heat, reduce the amount of Thai chili sauce in the mayo mixture or substitute with a mild sweet chili sauce.

Storage

Store leftover fried chicken separately in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven or toaster oven at 350°F (175°C) for about 10 minutes to keep the coating crispy. Assemble sandwiches fresh just before serving to prevent the buns from getting soggy.

How to Serve

A close-up side view of a fried chicken sandwich on a white plate, placed on a white marbled surface. The sandwich has a toasted golden-brown bun top with a soft shiny texture. Inside, there is a thick crispy fried chicken fillet with a rough crunchy surface in a deep golden color. Under the chicken, there is a layer of fresh green lettuce. On top of the chicken, there is a creamy sauce with light orange specks and a few thin, colorful strips of pickled vegetables laid across it. The bottom bun is toasted with a slight char and appears soft and golden. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs remain juicier and more flavorful. If using breasts, avoid overcooking to keep them tender.

What can I substitute if I don’t have Thai basil?

If you don’t have Thai basil, regular sweet basil or fresh mint can be used as alternatives to add fresh herbal notes to the sandwich.