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Thai Fried Chicken Sandwich Recipe

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★★★★★

4.6 from 145 reviews

This Thai Fried Chicken Sandwich features tender chicken thighs marinated in a flavorful blend of coconut milk, curry powder, garlic, and ginger, then coated in crispy rice flour and deep-fried to golden perfection. Served with a creamy Thai chili sauce, fresh cucumber, pickled carrots, and aromatic herbs on toasted buns, this sandwich delivers a delicious balance of spicy, savory, and fresh flavors that excite the palate.

Ingredients

Scale

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

Breading

  • 1 cup rice flour or cornstarch
  • Salt and pepper, to taste

Frying

  • Vegetable oil, for frying (enough to deep fry, about 3 cups)

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

  1. Prepare Marinade: In a bowl, combine coconut milk, curry powder, minced garlic, grated fresh ginger, salt, and sugar. Stir well until all ingredients are fully mixed.
  2. Marinate Chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour to allow the flavors to infuse the meat.
  3. Prepare Breading Mixture: In a separate shallow dish, mix rice flour (or cornstarch) with salt and pepper to taste, which will create a crispy coating once fried.
  4. Coat Chicken: Remove the chicken thighs from the marinade, letting excess drip off. Dredge each piece thoroughly in the rice flour mixture, ensuring an even coating all around.
  5. Heat Oil for Frying: Pour about 3 cups of vegetable oil into a deep pan or fryer and heat to 350°F (175°C), suitable for deep frying to achieve a crisp outer layer without absorbing excess oil.
  6. Fry Chicken: Carefully place breaded chicken thighs into the hot oil, frying in batches if necessary to avoid overcrowding. Cook for approximately 6-8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  7. Drain and Rest: Use a slotted spoon to remove the fried chicken and place it on a wire rack or paper towels to drain excess oil and keep the crust crisp.
  8. Mix Sauce: In a small bowl, combine Thai chili sauce with mayonnaise or plain yogurt, blending until smooth to create a spicy, creamy condiment.
  9. Assemble Sandwiches: Spread a generous amount of the sauce on the bottom half of each toasted bun. Place a fried chicken thigh on top, followed by thinly sliced cucumber, pickled carrots, fresh cilantro leaves, and Thai basil leaves. Top with the bun’s other half.
  10. Serve: Serve the sandwiches immediately while the chicken is hot and crispy for the best flavor and texture experience.

Notes

  • Marinate the chicken overnight for a deeper flavor impact and more tender meat.
  • If you prefer a gluten-free option, ensure the rice flour is certified gluten-free.
  • Adjust the amount of Thai chili sauce in the dressing to control spice level according to your preference.
  • Pickled carrots can be homemade using shredded carrots, vinegar, sugar, and salt or bought pre-made.
  • Use an instant-read thermometer to guarantee the chicken is cooked safely to 165°F (74°C).
  • For easier cleanup, line your draining surface with paper towels but a wire rack preserves crispiness better.

Keywords: Thai fried chicken sandwich, Thai chicken sandwich, coconut milk chicken, crispy fried chicken, Thai cuisine sandwich

Find it online: https://mjrecipe.com/thai-fried-chicken-sandwich-recipe/