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
Scale
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.
