Name: Flavor-Packed 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 (about 3 cups, enough to deep fry); 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 Flavor-Packed Thai Fried Chicken Sandwich combines crispy, spicy chicken thighs with fresh herbs and tangy pickled vegetables for a vibrant, satisfying meal. With a creamy chili mayo and toasted buns, it’s a perfect fusion of bold flavors and comforting textures.

The image shows a close-up of a crispy fried chicken sandwich on a soft golden bun with sesame seeds on top. Inside the sandwich, there is a thick, crunchy fried chicken piece that is golden brown, layered with bright green fresh cilantro leaves and a mix of shredded, colorful vegetables like purple cabbage and orange carrots. The sandwich is placed on a clean white plate on a white marbled surface, with another similar sandwich blurred in the background. A woman's hand is about to pick up the sandwich, adding a sense of casual enjoyment. 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: In a bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour or overnight for the best flavor and tenderness.
Step 2: On a plate, mix rice flour or cornstarch with salt and pepper. Remove chicken from marinade, letting excess drip off, then dredge each piece thoroughly in the dry mixture, pressing lightly so the coating adheres evenly.
Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the coated chicken thighs for 5-7 minutes per side until golden brown and cooked through (internal temperature 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 smooth and creamy. Slice cucumbers and pickled carrots thinly. Rinse and dry fresh cilantro and Thai basil leaves. Lightly toast the buns for added 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 the sandwich.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it back into the marinade briefly and then again in the flour mixture before frying.
Substitute plain yogurt with mayonnaise in the chili sauce for a milder, creamier spread.
Add sliced jalapeños or a drizzle of sriracha for more heat if desired.
Use gluten-free rice flour to make this recipe suitable for gluten-sensitive diets.
Serve with a side of sweet chili sauce for dipping or extra flavor.

Storage

Store any leftover fried chicken and toppings separately in airtight containers in the refrigerator for up to 2 days. To reheat, warm the chicken in an oven at 350°F (175°C) for 10-15 minutes to maintain crispness. Avoid microwaving if possible to keep the coating crunchy. Assemble sandwiches fresh before serving for the best texture.

How to Serve

A crispy fried chicken sandwich on a soft, shiny golden-brown bun, with the top bun slightly glossy and smooth. Inside, the bottom bun holds fresh green leafy lettuce. Above the lettuce, a thick piece of golden, crunchy fried chicken with coarse, textured breading slightly uneven for a homemade look. On top of the chicken, there are shredded orange and purple vegetables mixed with green slices, topped with creamy beige sauce dripping slightly onto the chicken. The sandwich sits on a white plate over a white marbled surface. 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, you can use boneless chicken breasts, but thighs remain juicier and more flavorful for frying. If using breasts, slice them to an even thickness for consistent cooking.

What can I substitute for Thai chili sauce?

If you don’t have Thai chili sauce, mix sriracha with a bit of honey or sugar to balance heat and sweetness, or use a sweet chili sauce alternative available in most stores.