Thai Fried Chicken Sandwich Recipe
This Thai Fried Chicken Sandwich combines tender, juicy chicken thighs marinated in a flavorful blend of Thai red curry paste, fish sauce, and soy sauce, then coated in a crispy, spicy batter and deep-fried to perfection. Served on soft brioche buns with crunchy shredded lettuce, tangy pickles, and a spicy Sriracha mayo, this sandwich delivers a perfect balance of heat, savory, and freshness for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Batter and Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Other Ingredients
- Vegetable oil, for frying
- 4 brioche buns
- 1 cup shredded lettuce
- 1/2 cup sliced pickles
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha hot sauce
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a large bowl, whisk together buttermilk, Thai red curry paste, fish sauce, soy sauce, and sugar until well combined. Add the boneless, skinless chicken thighs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to deeply penetrate the meat.
- Make the Coating: In a separate large bowl, mix the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and ground black pepper. This dry mixture will create a light, crispy coating when fried.
- Heat the Oil: Pour vegetable oil into a deep frying pan or skillet until it reaches a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C), using a thermometer to maintain correct frying temperature.
- Coat the Chicken: Remove the chicken thighs from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere a generous coating. Shake off any excess flour.
- Fry the Chicken: Carefully place the coated chicken thighs in the hot oil without overcrowding. Fry for about 5-7 minutes per side, or until the coating is golden brown and crisp and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels to remove excess oil.
- Prepare the Sriracha Mayo: In a small bowl, combine mayonnaise and Sriracha hot sauce. Mix well to create a creamy, spicy spread.
- Assemble the Sandwiches: Lightly toast the brioche buns. Spread a generous amount of Sriracha mayo on the bottom bun, add shredded lettuce, then place a fried chicken thigh on top. Layer with sliced pickles, then crown with the top bun.
- Serve: Serve the sandwiches immediately with lime wedges on the side for an added burst of citrusy brightness. Enjoy hot for the best experience.
Notes
- For the best flavor, marinate the chicken overnight to allow the spices to deeply infuse the meat.
- Maintain the oil temperature to ensure a crispy coating and properly cooked interior.
- If preferred, substitute brioche buns with gluten-free buns for a gluten-free option.
- Adjust the amount of Sriracha in the mayo to control the spice level according to your preference.
- Leftover fried chicken can be stored in the refrigerator and reheated in an oven for crispiness.
Keywords: Thai fried chicken sandwich, spicy chicken sandwich, crispy chicken sandwich, Thai red curry, Sriracha mayo sandwich, Asian fusion sandwich
Find it online: https://mjrecipe.com/thai-fried-chicken-sandwich-recipe-2/