Go Back
–+ servings
Thai Fried Chicken Sandwich

Crispy Thai Fried Chicken Sandwich You Can't Resist

This Thai Fried Chicken Sandwich features tender chicken thighs marinated in coconut milk and curry powder, creating a craving-worthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Snacks
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs substitute chicken breasts if desired
  • 1 cup Coconut Milk canned coconut cream may be a richer alternative
  • 2 tablespoons Curry Powder using a Thai curry mix gives the best flavor
  • 2 cloves Garlic freshly minced garlic is recommended
  • 1 tablespoon Ginger fresh ginger is preferable; ground ginger can be used in a pinch
For the Coating
  • 1 cup Rice Flour or Cornstarch substitute with all-purpose flour if gluten isn’t a concern
  • 2 cups Vegetable Oil for frying
For the Sandwich Assembly
  • 4 pieces Buns soft, toasted buns complement the sandwich
  • ¼ cup Thai Chili Sauce can substitute with sriracha mixed with sweet chili sauce
  • ¼ cup Mayonnaise or Plain Yogurt plant-based alternatives work for a vegan option
  • 1 cup Fresh Cucumber sliced
  • 1 cup Pickled Carrots for added crunch
  • ¼ cup Cilantro for freshness
  • ¼ cup Thai Basil recommended for unique flavor

Equipment

  • Mixing Bowl
  • deep skillet or Dutch oven
  • large plate

Method
 

Preparation Steps
  1. In a mixing bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar until well blended. Add the chicken thighs and refrigerate for at least 1 hour.
  2. On a large plate, mix rice flour or cornstarch with a pinch of salt and pepper. Dredge chicken thighs in the mixture until fully coated, then set aside.
  3. Heat vegetable oil in a deep skillet to 350°F (175°C).
  4. Fry coated chicken thighs in batches for 5-7 minutes on each side until golden brown. Drain on a wire rack.
  5. Whisk together Thai chili sauce and mayonnaise or yogurt in a small bowl for the spicy mayo.
  6. Toast buns until golden, spread spicy mayo, and layer fried chicken, cucumber, pickled carrots, cilantro, and Thai basil. Close the sandwich and serve.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Store leftover components separately in airtight containers; fried chicken keeps well in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.

Tried this recipe?

Let us know how it was!