Thai Fried Chicken Sandwich (Print Version)

Crispy chicken with Thai spices, coconut milk marinade, topped with chili mayo, herbs, and pickled vegetables on a toasted bun.

# Ingredients:

→ Chicken and Marinade

01 - 4 boneless, skinless chicken thighs
02 - 240 ml coconut milk
03 - 1 tablespoon curry powder
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 teaspoon salt
07 - 1/2 teaspoon sugar

→ Breading

08 - 120 g rice flour or cornstarch
09 - Salt and pepper, to taste

→ Frying

10 - Vegetable oil, for deep frying (approximately 720 ml)

→ Sauce and Toppings

11 - 60 ml Thai chili sauce
12 - 60 ml mayonnaise or plain yogurt
13 - 1/2 cucumber, thinly sliced
14 - 120 g pickled carrots, thinly sliced
15 - Fresh cilantro leaves
16 - Fresh Thai basil leaves
17 - 4 soft buns or brioche buns, lightly toasted

# Steps:

01 - Combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a bowl. Add the chicken thighs and coat thoroughly. Cover and marinate for at least 1 hour or up to overnight in the refrigerator for maximum flavor and tenderness.
02 - Mix rice flour or cornstarch with salt and pepper on a plate. Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the dry mixture, pressing lightly so the coating sticks evenly.
03 - Heat enough vegetable oil in a deep skillet or fryer to 175°C. Carefully place the coated chicken thighs into the hot oil. Fry for 5-7 minutes per side until golden brown and the internal temperature reaches 74°C. Remove and drain on a wire rack or paper towels.
04 - Whisk together Thai chili sauce and mayonnaise or yogurt until creamy and spicy. Slice cucumbers and pickled carrots thinly. Wash and dry fresh herbs. Lightly toast the buns for texture and warmth.
05 - Spread the chili mayo on both halves of each toasted bun. Layer with crispy fried chicken, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half and gently press to secure.

# Notes:

01 - Marinate chicken overnight for best flavor and tenderness.
02 - Use a meat thermometer to ensure chicken reaches 74°C internally.
03 - Double dredge in rice flour for an extra crispy coating.
04 - Maintain frying oil temperature at 175°C to avoid greasy or undercooked chicken.
05 - Add fresh veggies as the final layer to keep them crisp.

Go Back