Description
This Thai Fried Chicken Sandwich is a flavorful fusion dish featuring crispy, curry-marinated chicken thighs fried to golden perfection. Served on soft toasted buns with a spicy Thai chili mayo, fresh cucumber slices, tangy pickled carrots, and aromatic herbs like cilantro and Thai basil, this sandwich offers a delightful combination of textures and vibrant Southeast Asian flavors perfect for a satisfying meal.
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
For 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
Buns
- 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 extra flavor, marinate the chicken overnight in the refrigerator.
- Rice flour yields a lighter, crispier coating but cornstarch works well too.
- Adjust the spiciness of the chili mayo by adding more or less Thai chili sauce.
- Use a thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Pickled carrots can be prepared in advance or store-bought can be used for convenience.
- To make it gluten-free, ensure the buns are gluten-free or substitute with lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Deep Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: Thai fried chicken sandwich, curry chicken sandwich, crispy chicken sandwich, Thai chili mayo sandwich, Asian fusion sandwich
