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Thai Fried Chicken Sandwich

Irresistibly Crispy Thai Fried Chicken Sandwich Delight

A delightful and crispy Thai Fried Chicken Sandwich that elevates your lunch experience with bold flavors and texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Coconut Milk Can be replaced with heavy cream or a non-dairy alternative.
  • 2 tablespoons Curry Powder Substitute with massaman curry or Thai red curry paste for a different twist.
  • 4 cloves Minced Garlic Garlic powder serves as a quick alternative.
  • 1 tablespoon Grated Ginger Ground ginger can work if you're out of fresh.
  • 1 teaspoon Salt Kosher or sea salt recommended.
  • 1 teaspoon Sugar Honey or maple syrup can be used instead.
For the Chicken
  • 1 pound Chicken Thighs Juicy protein perfect for frying; can use breast meat, just monitor cooking time closely.
  • 1 cup Rice Flour or Cornstarch All-purpose flour is a good substitute too.
For Assembly
  • 1/2 cup Thai Chili Sauce Swap it for sriracha or sweet chili sauce if needed.
  • 1/2 cup Plain Yogurt Mayonnaise or vegan yogurt can replace if desired.
  • 1 cup Cucumbers Any crisp salad vegetable will do.
  • 1/2 cup Pickled Carrots Store-bought or homemade works great.
  • 1/4 cup Fresh Herbs (e.g., cilantro) Try basil or mint as alternatives.
  • 4 pieces Sandwich Buns Opt for soft brioche or a crusty roll.

Equipment

  • Medium bowl
  • large plate
  • deep skillet
  • thermometer

Method
 

Marination and Preparation
  1. In a medium bowl, whisk together coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar until well combined.
  2. Place the chicken thighs in the marinade, ensuring they're fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight.
  3. Prepare the coating by mixing rice flour or cornstarch with salt and pepper on a large plate.
  4. Dredge the marinated chicken in the rice flour mixture, ensuring a thorough coating.
Cooking
  1. Heat about 1 inch of oil in a deep skillet over medium heat until it reaches 350°F (175°C).
  2. Carefully lower the coated chicken thighs into the hot oil, frying for 5-7 minutes per side until golden brown and cooked through.
  3. While frying, whisk together Thai chili sauce and plain yogurt in a small bowl until smooth.
  4. Assemble the sandwich by toasting buns, spreading sauce, adding chicken, cucumbers, pickled carrots, and fresh herbs.
  5. Garnish with additional cilantro and a squeeze of lime or crushed peanuts before serving warm.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze cooked chicken for up to 2 months. Reheat in the oven to restore crispiness.

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