Let me share one of my all-time favorite indulgences: the Thai Fried Chicken Sandwich Recipe. This vibrant, crispy, and flavorful sandwich brings together tender marinated chicken with a Thai-inspired twist, nestled in soft buns and topped with refreshing herbs and crunchy pickles. The interplay of spices, textures, and that luscious chili mayo makes it impossible not to fall in love at first bite. Whether you’re treating yourself for lunch or impressing guests at a casual dinner, this recipe is a guaranteed crowd-pleaser packed with soul-satisfying flavor.
Ingredients You’ll Need
This Thai Fried Chicken Sandwich Recipe uses a handful of simple yet essential ingredients that each play a crucial role in building flavor, crunch, and balance. From the fragrant marinade to the crispy coating and fresh garnishes, every element is carefully chosen to create a dish bursting with authentic taste and pleasing textures.
- Boneless, skinless chicken thighs: Perfectly tender and juicy with just the right amount of fat for frying.
- Coconut milk: Adds creamy richness and helps tenderize the chicken while infusing subtle sweetness.
- Curry powder: Brings warm, complex spices that are quintessentially Thai-inspired.
- Garlic and fresh ginger: Fresh aromatics that punch up the flavor and provide authentic zing.
- Salt and sugar: Balances savory notes with a whisper of sweetness to enhance all the flavors.
- Rice flour or cornstarch: Creates the ultra-crispy coating that defines a perfect fried chicken sandwich.
- Vegetable oil: For deep frying to golden perfection.
- Thai chili sauce and mayonnaise or plain yogurt: Combined into a spicy, creamy spread that ties everything together.
- Cucumber and pickled carrots: Provide crunch, acidity, and fresh brightness.
- Fresh cilantro and Thai basil leaves: Vibrant herbs that bring freshness and a touch of complexity.
- Soft buns or brioche buns: Lightly toasted to add texture and hold all those delicious fillings without overpowering.
How to Make Thai Fried Chicken Sandwich Recipe
Step 1: Marinate the Chicken
Start by making a flavorful marinade with coconut milk, curry powder, garlic, ginger, salt, and sugar. These ingredients work together to tenderize the chicken thighs while packing in layers of bold, aromatic flavor. Let the chicken soak in this mixture for at least an hour or, even better, overnight in the fridge. This slow marination makes all the difference in achieving juicy, tender chicken that’s bursting with that unmistakable Thai essence.
Step 2: Prepare the Crispy Coating
Once your chicken has absorbed all that marinade goodness, it’s time to coat it. Combine rice flour or cornstarch with a bit of salt and pepper on a plate. Removing the chicken from the marinade, allow the excess liquid to drip off before dredging each piece thoroughly in the dry mixture. Press lightly so the coating sticks evenly. This step is crucial for ensuring that signature golden, crispy crust every fried chicken sandwich needs.
Step 3: Fry to Golden Perfection
Heat vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C). Carefully lower the chicken thighs into the hot oil and fry for about 5-7 minutes on each side. The goal is a beautifully golden brown crust while making sure the chicken cooks through to an internal temperature of 165°F (74°C). Remove the chicken and let it rest on a wire rack or paper towels to drain any excess oil. The result? Crispy, juicy chicken that is truly crave-worthy.
Step 4: Make the Spicy Chili Mayo and Prepare the Fresh Toppings
While the chicken is frying, whisk together Thai chili sauce and mayonnaise or plain yogurt to make a creamy, spicy spread bursting with flavor. Slice cucumbers and pickled carrots as thin as possible to provide refreshing crunch and tang. Wash and dry your fresh cilantro and Thai basil leaves to add vibrant herbal notes. Toast the buns lightly to add a subtle crunch and warming contrast to all the juicy, crispy goodness.
Step 5: Assemble the Sandwich
Spread a generous amount of the chili mayo on both halves of each toasted bun. Layer on the crispy fried chicken, followed by cool cucumber slices, pickled carrots, and fresh herbs. Top with the other half of the bun and gently press to secure everything in place. This assembly ensures every bite delivers that perfect balance of heat, tang, crunch, and freshness that makes the Thai Fried Chicken Sandwich Recipe one you’ll keep coming back to.
How to Serve Thai Fried Chicken Sandwich Recipe
Garnishes
Fresh herbs like cilantro and Thai basil are not just decorative; they bring a burst of fragrance and bright, anise-like notes that balance the fried richness perfectly. Adding a few extra slices of pickled carrots or a sprinkle of chopped green onions can elevate the sandwich presentation and flavor profile even more.
Side Dishes
Pair your sandwich with light, crisp accompaniments such as a simple green salad, crunchy slaw, or even sweet potato fries. These sides complement the savory spiced chicken while adding contrast in texture and flavor, making the entire meal feel balanced and satisfying.
Creative Ways to Present
For a fun twist, turn your Thai Fried Chicken Sandwich Recipe into sliders for parties or wrap the sandwich fillings in fresh lettuce leaves for a low-carb option. You could also serve the chicken open-faced with extra herbs and drizzle the chili mayo artistically over the top to showcase that creamy, spicy sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Thai Fried Chicken Sandwiches, store the chicken and buns separately in airtight containers in the refrigerator. This helps maintain the chicken’s crispiness and keeps the buns from becoming soggy.
Freezing
The fried chicken can be frozen once cooled completely. Wrap individual pieces tightly in plastic wrap and place them in a freezer bag. Freeze for up to two months; just make sure to thaw thoroughly before reheating. Avoid freezing the assembled sandwich to retain the best texture and flavor.
Reheating
To reheat, place the fried chicken on a wire rack in an oven preheated to 350°F (175°C) for about 10 minutes. This method revives the crispy crust without drying out the meat. Toast your buns fresh right before serving, and reassemble with the toppings after reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, chicken breasts can work if you prefer leaner meat. Just be mindful to not overcook them as they tend to dry out faster.
What can I substitute for rice flour if I don’t have it?
Cornstarch is a great alternative that also creates a light and crispy coating. You can use it in the same quantity as rice flour.
Can I make the chili mayo less spicy?
Definitely! Adjust the amount of Thai chili sauce to suit your heat preference, or mix in more mayonnaise or plain yogurt to mellow the spice while keeping that creamy texture.
How long should I marinate the chicken for the best flavor?
I recommend marinating for at least one hour, but if possible, an overnight marination will deepen the flavors and produce more tender chicken.
Is there a way to make this recipe gluten-free?
Yes, just ensure you use rice flour or cornstarch for the coating and check that your buns are gluten-free. The rest of the ingredients are naturally gluten-free.
Final Thoughts
Once you try this Thai Fried Chicken Sandwich Recipe, it’s easy to see why it’s such a beloved dish. The harmony of crispy, spicy, savory, and fresh elements comes together to create a sandwich experience that’s deliciously unforgettable. I truly encourage you to make it your own, enjoy the process, and savor every mouthwatering bite!
Print
Thai Fried Chicken Sandwich Recipe
- Prep Time: 1h 15m
- Cook Time: 15m
- Total Time: 1h 30m
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
Description
This Thai Fried Chicken Sandwich is a flavorful twist on a classic favorite, featuring marinated chicken thighs fried to a crispy golden perfection. Marinated in a coconut milk curry blend, the chicken is beautifully tender and spiced, then coated in rice flour and deep-fried. Served on toasted buns with a spicy Thai chili mayo, fresh cucumber slices, crunchy pickled carrots, and aromatic herbs like cilantro and Thai basil, this sandwich delivers a delightful balance of textures and exotic flavors perfect for a satisfying lunch or dinner.
Ingredients
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 Coating
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
- 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 Coating: 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 Sandwiches: 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
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- Use rice flour for a lighter, crispier coating; cornstarch is also a good alternative.
- Maintain the oil temperature at 350°F during frying to ensure even cooking and crispiness without absorbing excess oil.
- Substitute mayonnaise with plain yogurt for a lighter sauce, or use a vegan mayo for a dairy-free option.
- Pickled carrots can be store-bought or homemade; their tanginess complements the spicy, rich chicken perfectly.
- Serve immediately after assembling to enjoy the chicken at its crispiest.
