Description
A vibrant and flavorful Thai Fried Chicken Sandwich featuring marinated crispy chicken thighs with a blend of coconut milk and curry, paired with a spicy chili mayo, fresh herbs, pickled carrots, and crisp cucumber on toasted buns. A perfect fusion of Thai spices and classic fried chicken sandwich comfort.
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 (about 3 cups or enough for deep frying)
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 chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl and refrigerate for at least 1 hour or up to overnight to maximize flavor and tenderness.
- Prepare the Breading: On a plate, mix the rice flour or cornstarch with salt and pepper to taste. Remove the chicken from the marinade, letting the excess drip off, then dredge each piece in the flour mixture, pressing lightly so the coating sticks evenly.
- Fry the Chicken: Heat 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 to 7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove and drain on a wire rack or paper towels to remove excess oil.
- Prepare the Sauce and Toppings: Whisk together the Thai chili sauce and mayonnaise or yogurt until smooth and creamy. Thinly slice cucumbers and pickled carrots. Wash and dry fresh cilantro and Thai basil leaves. Lightly toast the buns to add texture and warmth.
- Assemble the Sandwich: Spread a generous layer of 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 half of the bun and gently press to secure the sandwich. Serve immediately for best flavor and texture.
Notes
- Marinate the chicken overnight for deeper flavor and extra tenderness.
- Use rice flour for a lighter, crispier coating; cornstarch is a good alternative.
- Adjust the level of heat in the chili sauce or mayonnaise to suit your spice preference.
- Pickled carrots can be store-bought or homemade; quick-pickling adds a nice tang.
- For a lighter option, substitute mayonnaise with plain yogurt or use a low-fat version.
- Ensure the oil temperature remains steady to achieve crispy chicken without greasiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Thai fried chicken, chicken sandwich, curry marinated chicken, Thai sandwich, spicy chicken sandwich, crispy fried chicken
