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–+ servings

Thai Fried Chicken Sandwich

A delightful twist on traditional fried chicken sandwiches, featuring crispy chicken marinated in coconut milk and curry powder, topped with tangy chili mayo and fresh vegetables.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course, Sandwich
Cuisine Asian, Thai
Servings 4 servings
Calories 600 kcal

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.

Notes

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.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 8g
Keyword Coconut Milk, curry powder, Fried Chicken, spicy mayo, Thai sandwich
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