Thai Fried Chicken Sandwich with Coconut Curry Marinade and Fresh Herbs Recipe
This Thai Fried Chicken Sandwich features juicy, curry-marinated chicken thighs coated in a crispy rice flour crust, deep-fried to golden perfection. Topped with a creamy and spicy Thai chili mayo, crisp cucumber slices, pickled carrots, and fresh herbs, all nestled in a soft toasted bun, this sandwich offers a flavorful fusion of Thai-inspired ingredients and classic comfort food.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
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
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 bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and coat them thoroughly. Cover and marinate for at least 1 hour or up to overnight in the refrigerator to enhance flavor and tenderness.
- Prepare the Breading: On a plate, mix rice flour or cornstarch with salt and pepper. Remove the chicken thighs from the marinade, letting excess drip off, then dredge each piece thoroughly in the dry mixture, pressing lightly to ensure the coating sticks evenly.
- Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (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 165°F (74°C). Remove and drain on a wire rack or paper towels to retain crispiness.
- Prepare the Sauce and Toppings: Whisk together Thai chili sauce and mayonnaise or yogurt until creamy and well combined. Thinly slice cucumbers and pickled carrots. Wash and dry fresh cilantro and Thai basil leaves. Lightly toast the buns to add texture and warmth.
- Assemble the Sandwich: Spread the chili mayo evenly on both halves of each toasted bun. Layer with a crispy fried chicken thigh, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half and gently press to secure everything in place. Serve immediately for best taste.
Notes
- For best flavor, marinate the chicken overnight if possible.
- Rice flour yields a crispier coating than cornstarch but either works well.
- Use a thermometer to ensure chicken is fully cooked to 165°F (74°C).
- Pickled carrots can be store-bought or homemade.
- Adjust the chili sauce quantity to control spiciness of the sandwich.
- Serve with a side of fresh salad or fries for a complete meal.
Keywords: Thai fried chicken sandwich, curry chicken sandwich, Thai sandwich recipe, crispy chicken sandwich, deep fried chicken, Thai chili mayo sandwich