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Thai Fried Chicken Sandwich

Crispy Thai Fried Chicken Sandwich with Spicy Mayo Bliss

A delicious Thai Fried Chicken Sandwich featuring marinated chicken thighs and spicy mayo for a perfect fusion of flavors.
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 cup Coconut Milk Substitution: Use plain yogurt or a non-dairy milk alternative if desired.
  • 1 tablespoon Curry Powder Use a blend of turmeric and cumin for a similar flavor profile.
  • 2 cloves Garlic (minced) Fresh is recommended, but pre-minced garlic can be used.
  • 1 tablespoon Ginger (grated) Ground ginger can work, but fresh is ideal for best flavor.
  • 1 teaspoon Salt Use kosher salt or sea salt for seasoning.
  • 1 teaspoon Sugar
For the Coating
  • 1 cup Rice Flour or Cornstarch All-purpose flour is a possible substitute, but it may not yield the same crunch.
  • 1 pound Chicken Thighs Chicken breasts can be used but may dry out.
  • 2 inches Vegetable Oil Canola or peanut oil works well.
For the Sandwich
  • 4 pieces Buns Use gluten-free buns to accommodate dietary restrictions.
  • ¼ cup Thai Chili Sauce Mix sriracha with sweet chili sauce if unavailable.
  • ¼ cup Mayonnaise or Plain Yogurt Greek yogurt can be used for a healthier option.
  • 1 cup Cucumbers Substitutions: Other fresh veggies like radishes can work in place of cucumbers.
  • 1 cup Pickled Carrots

Equipment

  • Mixing Bowl
  • shallow dish
  • deep skillet or pot
  • deep-fry thermometer

Method
 

Step-by-Step Instructions for Thai Fried Chicken Sandwich
  1. Marinate the Chicken: In a mixing bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add chicken thighs, cover, and refrigerate for at least 1 hour.
  2. Prepare the Coating: In a shallow dish, whisk together rice flour or cornstarch, salt, and black pepper. Dredge marinated chicken in coating mix.
  3. Heat the Oil: Heat about 2 inches of vegetable oil to 350°F (175°C) in a deep skillet. Use a thermometer for accurate readings.
  4. Fry the Chicken: Fry each piece for about 5-7 minutes on each side until golden brown, then drain on a wire rack.
  5. Make the Sauce: Whisk together Thai chili sauce and mayonnaise or plain yogurt until smooth.
  6. Assemble the Sandwich: Toast buns, spread spicy mayo, add fried chicken, cucumbers, and pickled carrots, then top with the other half of the bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For deeper flavor, marinate chicken overnight. Maintain oil at 350°F for optimal frying. Let coated chicken rest for 10 minutes before frying. Drain on a wire rack to keep coating crisp.

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