Thai Fried Chicken Sandwich

Why Make This Recipe

Thai Fried Chicken Sandwich is a delicious and exciting twist on the classic chicken sandwich. The combination of crunchy fried chicken marinated in coconut milk and spices, paired with fresh toppings and creamy chili mayo, offers a burst of flavors that is hard to resist. This sandwich is perfect for a casual lunch, a picnic, or a fun dinner at home. It’s also an excellent way to enjoy 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

1. Marinate the Chicken: In a bowl, combine the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs to the bowl and coat them thoroughly. Cover and let it marinate for at least 1 hour, or up to overnight in the refrigerator for better flavor and tenderness.

2. Prepare the Coating: On a plate, mix the rice flour or cornstarch with salt and pepper. Remove the chicken from the marinade, letting any excess drip off. Dredge each chicken piece in the dry mixture, pressing lightly so the coating sticks well.

3. Fry the Chicken: Heat enough vegetable oil in a deep skillet or fryer to reach 350°F (175°C). Carefully add the coated chicken thighs into the hot oil. Fry each side for 5-7 minutes until they are golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and drain it on a wire rack or paper towels.

4. Make the Chili Mayo: In a small bowl, whisk together the Thai chili sauce and mayonnaise or yogurt until smooth and creamy.

5. Prepare the Toppings: Thinly slice the cucumbers and pickled carrots. Wash and dry the fresh herbs. Lightly toast the buns for added texture.

6. Assemble the Sandwich: Spread the chili mayo on both halves of each toasted bun. Layer the crispy fried chicken, cucumber slices, pickled carrots, and fresh herbs on the bun. Top with the other half of the bun and press gently to secure.

How to Serve Thai Fried Chicken Sandwich

Serve the Thai Fried Chicken Sandwich warm with extra chili mayo on the side for dipping. You can also pair it with sweet potato fries or a fresh salad for a complete meal.

How to Store Thai Fried Chicken Sandwich

If you have leftover components, store the fried chicken, toppings, and buns separately in airtight containers. The fried chicken can be kept in the refrigerator for 2-3 days. Reheat the chicken in an oven or air fryer to maintain its crispiness before assembling the sandwich again.

Tips to Make Thai Fried Chicken Sandwich

• Marination Time: For the best flavor, try to marinate the chicken thighs overnight.
• Oil Temperature: Make sure the oil is consistently at 350°F. Use a thermometer to avoid undercooking or burning the chicken.
• Serving Fresh: Assemble the sandwiches right before serving to keep the buns crispy and the toppings fresh.

Variation

You can swap chicken thighs for chicken breasts or even tofu for a vegetarian version. Additionally, try adding avocado slices or jalapeños for extra flavor and heat.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs will generally yield a juicier sandwich.

Is there a substitute for coconut milk?
You can use almond milk or regular milk for a lighter option, but the flavor will be different.

Can I make this sandwich spicy?
Absolutely! Add more Thai chili sauce to the mayo or include sliced jalapeños for extra heat.