Thai Fried Chicken Sandwich Recipe
This Thai Fried Chicken Sandwich features crispy, curry-infused chicken thighs marinated in coconut milk and aromatic spices, fried to golden perfection, and served on toasted brioche buns with spicy chili mayo, crunchy pickled carrots, cucumber slices, and fresh herbs. A flavorful fusion of Thai flavors and classic fried chicken sandwich elements.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Entree
- Method: Frying
- Cuisine: Thai
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 and Frying
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
- Vegetable oil, for frying (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
- 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 Breading: 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 Sandwich: 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
- Marinate the chicken overnight for deeper flavor and tender texture.
- Use rice flour for a lighter, crispier coating or cornstarch for a slightly denser crust.
- Maintain oil temperature at 350°F to ensure even frying without absorbing excess oil.
- Substitute mayonnaise with plain yogurt for a tangier, lighter sauce.
- Pickled carrots can be prepared ahead of time or bought pre-made for convenience.
Keywords: Thai fried chicken, chicken sandwich, Thai sandwich, fried chicken thighs, chili mayo, pickled carrots, curry marinade
Find it online: https://annakocht.com/thai-fried-chicken-sandwich-recipe/
