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Thai Fried Chicken Sandwich

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A culinary masterpiece featuring crispy chicken marinated in coconut milk and curry, topped with fresh veggies and a creamy chili mayo, all tucked in a soft bun.

Ingredients

Scale
  • 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
  • 1 cup rice flour or cornstarch
  • Salt and pepper, to taste
  • Vegetable oil, for frying (about 3 cups)
  • 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

  1. Combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a large bowl. Add chicken and coat evenly. Cover and marinate in the refrigerator for at least one hour or overnight.
  2. Mix rice flour (or cornstarch) with salt and pepper on a plate. Dredge marinated chicken in the flour mixture, shaking off the excess.
  3. Heat vegetable oil in a deep skillet to 350°F (175°C). Fry chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
  4. Whisk together Thai chili sauce and mayonnaise (or yogurt) until smooth. Prepare toppings and toast the buns.
  5. Spread chili mayo on both halves of each bun. Layer with crispy chicken, cucumber, pickled carrots, and fresh herbs. Cap with the other half of the bun and press gently.

Notes

For best results, allow chicken to marinate overnight. Keep oil temperature consistent when frying for crispy chicken.

Nutrition

Find it online: https://sousviderecipe.com/thai-fried-chicken-sandwich/