why make this recipe
The Thai Fried Chicken Sandwich is a delightful twist on traditional fried chicken sandwiches. Its blend of crispy chicken and fresh, bright flavors makes it a standout meal. Using coconut milk and curry powder brings a rich, aromatic taste that pairs perfectly with the tangy chili mayo and crunchy toppings. This sandwich is not only tasty but also fun to make, and it offers a great way to enjoy the bold flavors of Thai cuisine in a familiar format.
how to make Thai Fried Chicken Sandwich
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
Directions:
- In a bowl, combine the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar.
- Add the chicken thighs to the mixture and coat them thoroughly. Cover the bowl and let the chicken marinate for at least 1 hour, or up to overnight in the refrigerator for the best flavor.
- On a plate, mix rice flour or cornstarch with salt and pepper.
- Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the dry mixture, pressing lightly so the coating sticks well.
- Heat enough vegetable oil in a deep skillet or fryer to get to 350°F (175°C). Carefully add the coated chicken thighs into the hot oil.
- Fry the chicken for 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a wire rack or paper towels to drain excess oil.
- In a bowl, whisk the Thai chili sauce and mayonnaise or yogurt together until it is creamy and spicy.
- Slice the cucumbers and pickled carrots thinly. Rinse and dry the fresh herbs. Lightly toast the buns for some extra crunch.
- Spread the chili mayo on both halves of each toasted bun. Stack on the crispy fried chicken, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half and gently press down.
how to serve Thai Fried Chicken Sandwich
Serve the Thai Fried Chicken Sandwich immediately while it’s hot and crispy. These sandwiches go well with some extra Thai chili sauce on the side for those who like a bit more spice. You can also pair them with a light salad or some crispy fries for a complete meal.
how to store Thai Fried Chicken Sandwich
If you have leftovers, store the fried chicken and toppings separately from the buns. Keep the fried chicken in an airtight container in the fridge for up to 3 days. The buns can get soggy, so it’s best to keep them separate. Reheat the chicken in the oven for a crispy texture when ready to serve again.
tips to make Thai Fried Chicken Sandwich
- Marinating the chicken for longer enhances the flavor and tenderness.
- Make sure the oil is hot enough before frying to keep the chicken crispy.
- Experiment with the toppings—add avocado or pickled jalapeños for extra flavor.
- If you want a healthier version, you can grill the chicken instead of frying it.
variation
For a spicy twist, consider adding sliced jalapeños or using a spicy mayo. You could also create a salad version by serving the fried chicken over mixed greens with your favorite dressing.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be sure to adjust the cooking time since breasts may cook faster.
2. Is it possible to make the sandwich gluten-free?
Absolutely! Use gluten-free rice flour and ensure that your chili sauce and mayonnaise are gluten-free.
3. Can I make the chicken ahead of time?
Yes, you can fry the chicken ahead of time and store it in the fridge. Just reheat it in the oven before serving to retain its crispiness.
Thai Fried Chicken Sandwich
Ingredients
Marinade
- 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 and Toppings
- 1 cup rice flour or cornstarch
- 3 cups vegetable oil, for frying enough to deep fry
- 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 pieces soft buns or brioche buns, lightly toasted
Instructions
Preparation
- In a bowl, combine the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar.
- Add the chicken thighs to the mixture and coat them thoroughly. Cover the bowl and let the chicken marinate for at least 1 hour, or up to overnight in the refrigerator for the best flavor.
Breading the Chicken
- On a plate, mix rice flour or cornstarch with salt and pepper.
- Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the dry mixture, pressing lightly so the coating sticks well.
Frying
- Heat enough vegetable oil in a deep skillet or fryer to get to 350°F (175°C). Carefully add the coated chicken thighs into the hot oil.
- Fry the chicken for 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a wire rack or paper towels to drain excess oil.
Assembly
- In a bowl, whisk the Thai chili sauce and mayonnaise or yogurt together until it is creamy and spicy.
- Slice the cucumbers and pickled carrots thinly. Rinse and dry the fresh herbs. Lightly toast the buns for some extra crunch.
- Spread the chili mayo on both halves of each toasted bun. Stack on the crispy fried chicken, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half and gently press down.