Thai Fried Chicken Sandwich Recipe
This Thai Fried Chicken Sandwich features juicy, spiced chicken thighs marinated in a flavorful coconut milk curry mixture, coated in a crispy rice flour breading, and deep-fried to golden perfection. Topped with a creamy, spicy Thai chili mayo, fresh cucumber slices, pickled carrots, and fragrant herbs, all nestled in a soft toasted bun, this sandwich delivers a vibrant fusion of Thai flavors and classic fried chicken comfort.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
For the 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
For the 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)
For the 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: 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
- Marinating the chicken overnight enhances flavor and tenderness.
- You can substitute mayo with plain yogurt for a lighter sauce.
- Use rice flour for a gluten-free option.
- Ensure oil temperature is maintained at 350°F for perfect crispiness.
- Drain fried chicken on a wire rack for best crust retention, avoid paper towels if you want crispier texture.
Keywords: Thai fried chicken sandwich, spicy chicken sandwich, coconut milk chicken, Thai chili mayo, crispy fried chicken, gluten-free fried chicken
