Description
This Thai Fried Chicken Sandwich combines tender, marinated chicken thighs infused with coconut milk and curry powder, coated in a crispy rice flour breading and deep-fried to golden perfection. Topped with a spicy Thai chili mayo sauce, refreshing cucumber, pickled carrots, and fresh herbs, it’s a flavorful fusion sandwich perfect for an adventurous meal.
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
For 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
- Marinate the Chicken: In a large bowl, combine the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar to create the marinade. Add the boneless chicken thighs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to infuse and tenderize the meat.
- Prepare the Breading: In a shallow dish, mix the rice flour or cornstarch with salt and pepper to taste. This will create a light and crispy coating for the chicken.
- Remove and Coat the Chicken: Take the marinated chicken thighs out of the refrigerator, shaking off any excess marinade. Dredge each piece thoroughly in the rice flour mixture, pressing gently to ensure the coating sticks evenly.
- Heat the Oil for Frying: Pour vegetable oil into a deep pan or skillet to a depth of about 2 inches, approximately 3 cups. Heat the oil over medium-high heat until it reaches 350°F (175°C), ideal for deep frying.
- Deep Fry the Chicken: Carefully place the coated chicken thighs in the hot oil, frying in batches to avoid crowding. Fry each piece for 5-7 minutes until golden brown and cooked through, with an internal temperature of 165°F (74°C). Drain on paper towels to remove excess oil.
- Make the Sauce: In a small bowl, mix the Thai chili sauce with mayonnaise or plain yogurt until well blended, creating a creamy and spicy sauce to complement the chicken.
- Assemble the Sandwiches: Spread the chili mayo sauce on the lightly toasted buns. Layer with the fried chicken, thinly sliced cucumber, pickled carrots, fresh cilantro, and Thai basil leaves. Top with the other half of the bun.
- Serve: Serve the Thai Fried Chicken Sandwich immediately while the chicken is hot and crispy, paired with your favorite side or a refreshing beverage.
Notes
- For best results, marinate the chicken overnight to deepen the flavor.
- Use rice flour for the breading to achieve the crispiest texture.
- Adjust the chili sauce and mayonnaise ratio according to your preferred spice level.
- Make sure the oil temperature is maintained to avoid greasy chicken.
- Substitute plain yogurt for mayonnaise to lighten the sandwich and add a slight tang.
Keywords: Thai fried chicken sandwich, coconut milk chicken, crispy chicken sandwich, Thai sandwich recipe, deep-fried chicken thighs, spicy mayo sandwich