Thai Fried Chicken Sandwich Recipe
A flavorful Thai Fried Chicken Sandwich featuring marinated and crispy fried chicken thighs coated in a fragrant coconut curry batter, topped with a spicy Thai chili mayo, fresh cucumber, pickled carrots, and aromatic herbs, all nestled in a soft toasted bun. This sandwich offers a perfect balance of spicy, tangy, and fresh flavors with a satisfying crunch.
- Prep Time: 15 minutes (plus 1 hour marinating minimum)
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
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
Breading
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
Frying
- Vegetable oil, for frying (enough to deep fry, about 3 cups)
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
- For best flavor, marinate the chicken overnight, but a minimum of 1 hour will also work.
- You can substitute rice flour with cornstarch for a similarly crispy coating.
- Monitor oil temperature tightly to ensure even frying and prevent burning.
- Use mayonnaise for a richer sauce or yogurt for a lighter, tangier option.
- Pickled carrots add a nice acid balance, but you can use regular fresh carrots if preferred.
- Try different fresh herbs like mint or Thai basil for varied aroma and flavor.
- Leftover sandwiches can be refrigerated and reheated in an oven for best texture.
Keywords: Thai fried chicken sandwich, crispy chicken sandwich, Thai sandwich, coconut curry chicken, spicy sandwich, fried chicken thighs, Asian sandwich recipe
