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Thai Fried Chicken Sandwich Recipe

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4.5 from 259 reviews

A flavorful Thai Fried Chicken Sandwich combining marinated crispy chicken thighs with a spicy Thai chili mayonnaise, fresh cucumber, pickled carrots, and aromatic herbs, all layered inside a soft toasted bun. Perfect for a delicious fusion meal with a crunchy, spicy, and fresh bite.

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 (about 3 cups, enough to deep fry)

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

  1. Prepare the Marinade: In a bowl, combine the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Whisk these ingredients together until fully blended to create the flavorful marinade for the chicken.
  2. Marinate Chicken: Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to deeply infuse the chicken.
  3. Prepare Breading: In a shallow dish, mix the rice flour or cornstarch with salt and pepper to taste. This mixture will create the crispy coating for the chicken when fried.
  4. Coat the Chicken: Remove the chicken thighs from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the rice flour mixture, pressing lightly to ensure an even coating.
  5. Heat Oil: Pour vegetable oil into a deep skillet or frying pan to a depth suitable for deep frying (about 2-3 inches). Heat the oil over medium-high heat until it reaches 350°F (175°C) or a gentle sizzle occurs when a small amount of batter is added.
  6. Fry Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for 5-7 minutes per side or until the chicken is golden brown, crispy, and fully cooked through (internal temperature of 165°F/74°C). Work in batches if necessary to avoid overcrowding.
  7. Drain Excess Oil: Remove fried chicken from oil and place on a wire rack or paper towels to drain any excess oil and maintain crispiness.
  8. Prepare Sauce: In a small bowl, mix the Thai chili sauce with mayonnaise or plain yogurt until smooth and well combined. This sauce adds a creamy, spicy kick to the sandwich.
  9. Assemble Sandwich: Lightly toast the buns or brioche to add a slight crunch. Spread a generous amount of the Thai chili mayo on both top and bottom buns. Layer the bottom bun with the fried chicken, followed by cucumber slices, pickled carrots, fresh cilantro, and Thai basil leaves. Top with the remaining bun.
  10. Serve: Serve the Thai Fried Chicken Sandwich immediately while the chicken is warm and crispy for the best flavor and texture experience.

Notes

  • Marinating the chicken overnight allows for even deeper flavor penetration.
  • Use rice flour for a gluten-free option instead of cornstarch.
  • Ensure the oil temperature is steady to prevent greasy or undercooked chicken.
  • Pickled carrots add a nice tangy contrast; you can make your own by soaking julienned carrots in vinegar, sugar, and salt for 30 minutes.
  • Customize the heat level by adjusting the amount or type of Thai chili sauce used.
  • Use fresh herbs for authentic aromatic flavor. Substitute with parsley if unavailable.
  • Leftover sandwiches can be reheated in a toaster oven to maintain crispiness.

Find it online: https://amandafood.com/thai-fried-chicken-sandwich-recipe/