Why Make This Recipe
Thai Fried Chicken Sandwiches are a delightful mix of flavors and textures. The crispy chicken, creamy yogurt, and crunchy vegetables create a satisfying meal that everyone will enjoy. Plus, it’s a fun twist on the classic fried chicken sandwich, bringing a taste of Thailand right to your kitchen!
How to Make Thai Fried Chicken Sandwich Bliss
Ingredients:
- 1 cup Coconut Milk (Can be replaced with buttermilk for a tangier flavor.)
- 2 tablespoons Curry Powder (No direct substitution; vary amounts for spice level.)
- 4 cloves Minced Garlic (Fresh garlic preferred, but garlic powder can be a substitute.)
- 1 tablespoon Grated Ginger (Fresh grated ginger is recommended, but dried can be used in a pinch.)
- 1 teaspoon Salt (Adjust to taste.)
- 1 teaspoon Sugar (Adjust to taste.)
- 1 cup Rice Flour or Cornstarch (All-purpose flour can be substituted but may yield a heavier batter.)
- 1/4 cup Thai Chili Sauce (Adjust quantity to manage spice level; Sriracha can be a substitute.)
- 1/2 cup Plain Yogurt (May substitute with mayonnaise or sour cream.)
- 1 cup Cucumbers, sliced (Any crunchy vegetable can work; bell peppers or radishes can be alternatives.)
- 1 cup Pickled Carrots (Any crunchy vegetable can work; bell peppers or radishes can be alternatives.)
- 4 buns Brioche or Sandwich Buns (Crusty bread can be used for a different texture.)
Directions:
- In a large bowl, mix the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. This will be your marinade.
- Add the chicken pieces into the marinade and let them soak for at least 30 minutes.
- In another bowl, combine the rice flour (or cornstarch) and a pinch of salt.
- Heat oil in a deep pan over medium heat.
- When the chicken is ready, take each piece out of the marinade, let the excess drip off, and coat it in the flour mixture evenly.
- Carefully place the coated chicken in the hot oil. Fry until golden brown and crispy, about 6-8 minutes. Make sure to flip halfway.
- Once cooked, place the chicken on paper towels to drain excess oil.
- While the chicken cools, mix the plain yogurt with Thai chili sauce for a tasty spread.
- Toast the buns lightly until they are warm.
- To assemble, spread the yogurt sauce on each bun, add the fried chicken, and top with sliced cucumbers and pickled carrots.
How to Serve Thai Fried Chicken Sandwich Bliss
Serve these sandwiches warm, paired with a side of fries, a simple salad, or your favorite dipping sauce. They are perfect for lunch, dinner, or even game day snacks!
How to Store Thai Fried Chicken Sandwich Bliss
Store any leftover chicken in an airtight container in the refrigerator for up to two days. The buns can be kept separately in a bread bag. Reheat the chicken in an oven or air fryer to maintain its crispiness.
Tips to Make Thai Fried Chicken Sandwich Bliss
- Letting the chicken marinate longer will enhance the flavor.
- Use a thermometer to check the oil temperature for perfect frying.
- Feel free to adjust the spices based on your heat preference.
Variation
You can turn this recipe into a wrap by using flatbreads instead of buns, making it lighter and easier to eat on the go. You can also swap out the chicken for tofu for a vegetarian version.
FAQs
1. Can I make this sandwich ahead of time?
Yes, you can prepare the chicken ahead of time, but it’s best to fry it fresh right before serving for the crispiest result.
2. What type of chicken should I use?
You can use chicken thighs or breasts; both will work well for this recipe.
3. Is it spicy?
The spice level can be adjusted. Use less chili sauce if you prefer a milder flavor, or add more if you love heat!
Thai Fried Chicken Sandwiches
Ingredients
Marinade
- 1 cup Coconut Milk Can be replaced with buttermilk for a tangier flavor.
- 2 tablespoons Curry Powder No direct substitution; vary amounts for spice level.
- 4 cloves Minced Garlic Fresh garlic preferred, but garlic powder can be a substitute.
- 1 tablespoon Grated Ginger Fresh grated ginger is recommended, but dried can be used in a pinch.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Sugar Adjust to taste.
Batter and Toppings
- 1 cup Rice Flour or Cornstarch All-purpose flour can be substituted but may yield a heavier batter.
- 1/4 cup Thai Chili Sauce Adjust quantity to manage spice level; Sriracha can be a substitute.
- 1/2 cup Plain Yogurt May substitute with mayonnaise or sour cream.
- 1 cup Cucumbers, sliced Any crunchy vegetable can work; bell peppers or radishes can be alternatives.
- 1 cup Pickled Carrots Any crunchy vegetable can work; bell peppers or radishes can be alternatives.
- 4 buns Brioche or Sandwich Buns Crusty bread can be used for a different texture.
Instructions
Preparation
- In a large bowl, mix the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. This will be your marinade.
- Add the chicken pieces into the marinade and let them soak for at least 30 minutes.
- In another bowl, combine the rice flour (or cornstarch) and a pinch of salt.
Cooking
- Heat oil in a deep pan over medium heat.
- When the chicken is ready, take each piece out of the marinade, let the excess drip off, and coat it in the flour mixture evenly.
- Carefully place the coated chicken in the hot oil. Fry until golden brown and crispy, about 6-8 minutes, flipping halfway.
- Once cooked, place the chicken on paper towels to drain excess oil.
Assembly
- While the chicken cools, mix the plain yogurt with Thai chili sauce for a tasty spread.
- Toast the buns lightly until they are warm.
- To assemble, spread the yogurt sauce on each bun, add the fried chicken, and top with sliced cucumbers and pickled carrots.