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Thai Fried Chicken Sandwich Recipe

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4 from 5 reviews

This Thai Fried Chicken Sandwich features juicy chicken thighs marinated in a flavorful coconut milk and lime mixture, coated in a spiced flour batter, and fried to a golden crisp. It’s layered with a tangy, crunchy cabbage slaw, pickled cucumbers, and a spicy mayo for a delicious and vibrant sandwich that bursts with Southeast Asian flavors.

  • Total Time: 55 minutes
  • Yield: 6 sandwiches

Ingredients

Chicken

  • 1 (15-oz.) can coconut milk
  • Juice of 1 lime
  • 3 Tbsp. reduced-sodium soy sauce
  • 2 Tbsp. chili-garlic sauce (such as Hoy Fong)
  • 2 Tbsp. fish sauce
  • 2 Tbsp. packed light brown sugar
  • 1 Tbsp. grated fresh ginger
  • 6 skinless, boneless chicken thighs (about 2 lb. total)
  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 tsp. ground coriander
  • 2 tsp. kosher salt

Cucumbers

  • 2 Persian cucumbers (or 1 English cucumber)
  • 1/4 cup rice vinegar
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. fish sauce
  • 1 Tbsp. granulated sugar

Spicy Mayo

  • 1/2 cup mayonnaise
  • 3 Tbsp. sriracha
  • 1 Tbsp. honey

Slaw

  • 1/4 head of Napa or green cabbage, thinly sliced (about 3 cups)
  • 1/4 head of red cabbage, thinly sliced (about 3 cups)
  • 1 large carrot, shredded (about 1 cup)
  • 2 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 Thai bird chile, seeded and thinly sliced
  • 1 clove garlic, minced
  • Juice of 1/2 lime
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. fish sauce
  • 1 Tbsp. reduced-sodium soy sauce
  • 2 tsp. grated fresh ginger
  • 2 tsp. toasted sesame oil
  • 1 tsp. toasted sesame seeds

Assembly

  • 6 hamburger buns

Instructions

  1. Marinate Chicken: In a large bowl, combine the coconut milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and grated ginger. Add the chicken thighs and toss to coat them evenly. Let the chicken marinate at room temperature for at least 30 minutes, or cover and refrigerate up to 2 hours to allow the flavors to penetrate.
  2. Heat Oil: Pour vegetable oil into a large, heavy pot to a depth of about 3 inches. Attach a deep-fry thermometer and heat the oil over medium heat until it reaches 350°F (175°C), ideal for frying the chicken to a perfect crisp.
  3. Prepare Coating: In a shallow bowl, mix the all-purpose flour, baking powder, ground coriander, and kosher salt. Remove the chicken thighs one at a time from the marinade, letting excess liquid drip off, then thoroughly coat each piece in the seasoned flour mixture.
  4. Fry Chicken: Working in batches to avoid overcrowding, carefully place the coated chicken into the hot oil. Fry until the chicken is deep golden brown and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C), about 5 to 7 minutes. Remove the chicken and drain on a paper towel-lined plate. Adjust heat as necessary to maintain oil temperature throughout frying.
  5. Pickle Cucumbers: Slice the cucumbers and place them in a heatproof bowl or jar. Add the rice vinegar, soy sauce, fish sauce, and granulated sugar. Pour in enough hot water to just cover the cucumbers. Let them soak until assembly, or prepare up to 2 days ahead and refrigerate.
  6. Make Spicy Mayo: In a medium bowl, mix together the mayonnaise, sriracha, and honey until smooth. Refrigerate the sauce until ready to use. This can be made up to 1 week in advance.
  7. Prepare Slaw: In a large bowl, toss the Napa or green cabbage, red cabbage, shredded carrot, scallions, and chopped cilantro. In a small bowl, whisk together the sliced Thai bird chile, minced garlic, lime juice, rice vinegar, fish sauce, soy sauce, grated ginger, toasted sesame oil, and toasted sesame seeds. Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate until ready to assemble the sandwiches.
  8. Assemble Sandwiches: Spread the spicy mayo generously on the bottom half of each hamburger bun. Top with a piece of fried chicken, then add a generous helping of slaw and a few pickled cucumbers. Close with the top bun and serve immediately while the chicken is still warm and crispy.

Notes

  • Marinating the chicken for up to 2 hours enhances flavor and tenderness.
  • Maintain hot oil temperature between batches for even frying.
  • Pickled cucumbers can be made 2 days in advance for convenience.
  • Spicy mayo can be prepared up to 1 week ahead and stored refrigerated.
  • Use a thermometer to ensure chicken is fully cooked to 165°F for safety.
  • Vegetable oil with a high smoke point such as canola or peanut oil is ideal for frying.
  • Adjust spiciness by adding more or less chili-garlic sauce and sriracha according to your preference.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Thai

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