Name: Thai Fried Chicken Sandwich Recipe
Prep time: 1 h 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 (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

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Introduction

This Thai Fried Chicken Sandwich is a delicious fusion of crispy, flavorful chicken and fresh, spicy toppings. Marinated in coconut milk and curry, then fried to golden perfection, it’s a vibrant twist on a classic favorite perfect for any meal.

A large sandwich is shown with four main layers visible: the top layer is a shiny brown toasted bun with a smooth texture; beneath it is a creamy light orange sauce spread evenly; next is a mix of thinly sliced green bell peppers, purple cabbage, and orange carrots adding fresh crunchy texture; the main layer features a thick piece of crispy deep golden brown fried chicken with a rough, crunchy coating; at the bottom, there is a layer of fresh green leafy lettuce resting on a toasted golden brown bun that forms the base. The sandwich sits on a white plate on a white marbled surface. 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 (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, coating them completely. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor and tenderness.
Step 2: On a plate, mix the rice flour or cornstarch with salt and pepper. Remove chicken from the marinade, letting excess drip off, then dredge each piece thoroughly in the dry mixture, pressing gently to ensure the coating sticks evenly.
Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the coated chicken thighs and fry for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Drain on a wire rack or paper towels.
Step 4: Whisk together Thai chili sauce and mayonnaise or yogurt until smooth. Prepare the toppings by slicing cucumbers and pickled carrots thinly and washing fresh cilantro and Thai basil leaves. Lightly toast the buns.
Step 5: Spread the chili mayo on both halves of each bun. Layer with fried chicken, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half and press gently to secure. Serve immediately.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping the coated thighs briefly back into the marinade and then into the flour mixture again before frying.
Substitute Thai chili sauce with Sriracha or another favorite spicy sauce to adjust the heat level.
Add sliced jalapeños or fresh chili for an extra kick in the sandwich.
Use yogurt instead of mayonnaise to lighten the sauce and add a subtle tang.

Storage

Store leftover fried chicken and sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat fried chicken in a 375°F oven for 10-15 minutes to restore crispness. Assemble sandwiches just before serving to keep buns from becoming soggy.

How to Serve

A close-up of a fried chicken sandwich placed on a white plate, resting on a white marbled surface. The sandwich has a shiny, golden-brown toasted bun on top and bottom. Inside, the bottom bun is layered with fresh, green leafy lettuce, followed by a thick, crispy fried chicken piece with a crunchy, uneven texture in golden brown. Above the chicken, there are creamy mayonnaise and a few green pickles visible, topped off by the shiny, soft bun. The sandwich looks juicy and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but thighs stay juicier and more flavorful when fried. If using breasts, consider pounding them to an even thickness for consistent cooking.

Is there a vegetarian version of this sandwich?

For a vegetarian option, try using fried tofu or a crispy vegetable patty with the same marinade and toppings to capture similar flavors and textures.