Name: Thai Fried Chicken Sandwich Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Thai
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 (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

Jump to Recipe

Introduction

This Thai Fried Chicken Sandwich is a flavorful twist on a classic favorite, combining crispy, curry-marinated chicken with vibrant Thai-inspired toppings. A spicy chili mayo, fresh herbs, and pickled vegetables create a perfect harmony of textures and tastes in every bite.

A crispy fried chicken sandwich is shown with a shiny golden-brown top bun that has a slight toasted edge and soft texture. Below the bun is a layer of creamy, light orange sauce with small red specks, partially dripping over crunchy shredded vegetables including thin orange carrot strips, green bell pepper slices, and a few purple cabbage pieces. The main layer is a thick piece of deep golden, crinkly fried chicken with a crunchy, textured coating. Underneath the chicken is a bed of fresh, bright green leafy lettuce. The bottom bun is lightly toasted with a soft, fluffy inside and slightly browned edges. The sandwich sits on a white plate that rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour or up to overnight for more flavor.
Step 2: On a plate, mix rice flour or cornstarch with salt and pepper. Remove the chicken from the marinade, letting excess drip off, then dredge each piece in the dry mixture, pressing lightly so the coating sticks evenly.
Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the coated chicken thighs for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Drain on a wire rack or paper towels.
Step 4: Whisk together Thai chili sauce and mayonnaise or yogurt until smooth and creamy. Prepare the toppings by thinly slicing cucumber and pickled carrots, and washing fresh herbs. Lightly toast the buns.
Step 5: Spread the chili mayo on both halves of each toasted bun. Layer with fried chicken, cucumber slices, pickled carrots, and fresh cilantro and Thai basil leaves. Top with the other bun half and gently press to secure.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of rice flour for breading.
Adjust the spice level by adding more or less Thai chili sauce to the mayo.
Swap out the chicken thighs for chicken breasts if you prefer leaner meat.
Add a squeeze of fresh lime juice over the toppings for bright acidity.

Storage

Store leftover fried chicken and sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in an oven or air fryer to maintain crispiness. Assemble sandwiches fresh to avoid soggy buns and veggies.

How to Serve

This image shows a fried chicken sandwich with four visible layers. The bottom layer is a soft, white bun that looks fluffy. On top of this is a thick layer of crispy, golden-brown fried chicken with a rough, crunchy texture. Over the chicken sits a fresh mix of shredded vegetables, including white cabbage, purple cabbage, orange carrot strips, and green cilantro leaves, adding a colorful and fresh look. There are also slices of green cucumber mixed in. The top layer is a shiny, golden-brown bun that looks soft and slightly glossy. Some orange sauce is dripping slightly from between the bottom bun and the fried chicken. The sandwich sits on a white marbled surface with a smooth, clean background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for breading?

Yes, you can substitute rice flour with cornstarch or even all-purpose flour, though rice flour tends to produce a lighter, crispier coating.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). Using a meat thermometer is the safest way to ensure your chicken is cooked through without drying it out.