Description
A delicious Thai Fried Chicken Sandwich featuring juicy, marinated chicken thighs coated in a crispy, flavorful batter infused with Thai red curry paste. Served on soft brioche buns with fresh lettuce, tangy pickles, and a spicy Sriracha mayonnaise, this sandwich combines bold Thai flavors with classic comfort food.
Ingredients
Scale
For the 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
For the 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
For Frying:
- Vegetable oil, for frying (about 4 cups or enough to fill a deep skillet about 2 inches deep)
For the Sandwich Assembly:
- 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
- Marinate the Chicken: In a large bowl, whisk together buttermilk, Thai red curry paste, fish sauce, soy sauce, and sugar until smooth. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours, to let the flavors infuse and tenderize the meat.
- Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and ground black pepper. Stir well to combine the dry ingredients evenly.
- Heat the Oil: Fill a large deep skillet or heavy-bottomed pot with about 2 inches of vegetable oil. Heat the oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain a steady temperature for optimal frying results.
- Coat the Chicken: Remove the marinated chicken thighs from the refrigerator. Shake off excess marinade and dredge each piece thoroughly in the flour mixture, pressing lightly to ensure a good coating.
- Fry the Chicken: Carefully place chicken thighs in the hot oil without overcrowding the pan. Fry for about 7-8 minutes, turning occasionally until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Drain on a wire rack or paper towels.
- Prepare the Spicy Mayo: In a small bowl, mix mayonnaise and Sriracha hot sauce until smooth and well combined. Adjust the heat level by adding more or less Sriracha to taste.
- Toast the Buns: Lightly toast the brioche buns in a dry skillet or toaster until golden and slightly crispy.
- Assemble the Sandwiches: Spread a generous amount of spicy mayo on the bottom bun, add shredded lettuce and sliced pickles, then place the fried chicken thigh on top. Finish with the top bun and serve immediately with lime wedges on the side for an extra bright flavor.
Notes
- Marinating the chicken for several hours or overnight results in more tender and flavorful meat.
- Maintain the oil temperature to avoid greasy chicken or burnt coating.
- This sandwich can be made spicier by increasing the Thai red curry paste or Sriracha amounts.
- For a crispier coating, double-dip the chicken by repeating the flour coating after a quick dip back into the marinade.
- Serve with extra lime wedges to add a fresh citrus zing just before eating.
Keywords: Thai fried chicken sandwich, spicy chicken sandwich, Thai red curry fried chicken, crispy fried chicken sandwich, spicy mayo sandwich