Description
Discover the vibrant flavors of our Thai Fried Chicken Sandwich, a culinary delight that combines crispy chicken marinated in creamy coconut milk and aromatic Thai spices. This sandwich is bursting with taste, featuring a zesty Thai chili mayo and fresh veggies that elevate every bite. Perfect for lunch, dinner, or a quick snack, this dish offers a satisfying crunch and an explosion of flavor that will keep you coming back for more. Enjoy the versatility of this recipe by serving it with various sides or customizing it to your liking.
Ingredients
Scale
- 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
- In a mixing bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and ensure they are well coated with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour (up to overnight) for maximum flavor.
- On a plate, mix rice flour or cornstarch with salt and pepper. Remove each piece of chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the dry mixture; press lightly to ensure an even coating adheres.
- Heat vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C). Carefully place coated chicken thighs into the hot oil. Fry them for about 5–7 minutes on each side until they are golden brown and reach an internal temperature of 165°F (74°C). Once cooked, remove them from oil and drain on a wire rack or paper towels.
- In another bowl, whisk together Thai chili sauce and mayonnaise (or yogurt) until you achieve a creamy consistency. Set aside. Slice cucumbers and pickled carrots thinly while washing and drying fresh herbs.
- Spread chili mayo on both halves of each toasted bun. Layer crispy fried chicken on one half followed by cucumber slices, pickled carrots, and fresh herbs. Top with the other half of the bun and gently press down to secure all filling inside. Enjoy your delightful Thai Fried Chicken Sandwich!
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg