Flavor-Packed Thai Fried Chicken Sandwich Recipe
This Flavor-Packed Thai Fried Chicken Sandwich combines juicy, marinated chicken thighs fried to crispy perfection with a spicy Thai chili mayo, fresh cucumber slices, pickled carrots, and fragrant herbs, all sandwiched in soft toasted buns for a delicious fusion of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
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
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
For Frying
- Vegetable oil, for frying (about 3 cups, enough to deep fry)
For 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: In a bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the boneless, skinless chicken thighs and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour or up to overnight to allow maximum flavor penetration and to tenderize the chicken.
- Prepare the Breading: On a plate, mix the rice flour or cornstarch with salt and pepper to taste. Remove the chicken from the marinade, allowing any excess liquid to drip off. Dredge each chicken thigh thoroughly in the dry mixture, pressing lightly to ensure an even coating that sticks well.
- Fry the Chicken: Heat enough vegetable oil in a deep skillet or fryer to reach 350°F (175°C). Carefully place the coated chicken thighs into the hot oil, frying each side for 5-7 minutes until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken and drain on a wire rack or paper towels to remove excess oil.
- Prepare the Sauce and Toppings: In a small bowl, whisk together Thai chili sauce and mayonnaise or plain yogurt until smooth and creamy with a spicy kick. Thinly slice cucumber and pickled carrots. Rinse and dry fresh cilantro and Thai basil leaves. Lightly toast the buns to add texture and warmth.
- Assemble the Sandwich: Spread the chili mayo evenly on both halves of each toasted bun. Layer on the crispy fried chicken thighs, followed by cucumber slices, pickled carrots, and fresh herbs. Top with the other half of the bun and gently press down to secure the sandwich before serving.
Notes
- For extra crispiness, double dredge the chicken by dipping the coated thighs back into the marinade briefly and again into the flour mixture before frying.
- You can substitute the mayonnaise with plain Greek yogurt for a lighter sauce.
- Pickled carrots can be prepared ahead of time or bought ready-made at Asian markets.
- Use a thermometer to ensure the chicken is safely cooked and prevent overcooking for juicy results.
- This sandwich pairs well with a side of sticky rice or a fresh green salad for a complete meal.
Keywords: Thai fried chicken sandwich, spicy chicken sandwich, coconut milk chicken, Thai chili mayo, Asian fusion sandwich
