Thai Fried Chicken Sandwich: The Ultimate Recipe
Introduction to Thai Fried Chicken Sandwich
If you’re searching for a mouthwatering dish that combines crispy fried chicken with vibrant flavors, look no further than the Thai Fried Chicken Sandwich! This delightful creation is perfect for lunch or dinner and is sure to impress your family and friends. With its unique blend of spices and textures, this sandwich brings a taste of Thailand right to your kitchen.
A Personal Story Behind My Thai Fried Chicken Sandwich Journey
I first encountered the Thai Fried Chicken Sandwich during a trip to a local food festival. The aroma of the spices mixed with the sizzle of frying chicken drew me in. After one bite, I was hooked! The crunch of the chicken paired with the refreshing slaw and zesty pickled cucumbers was an explosion of flavors. I knew I had to recreate this dish at home, and after several trials, I’ve perfected it into a recipe that I’m excited to share with you.
What Makes This Thai Fried Chicken Sandwich Recipe Special?
What sets this Thai Fried Chicken Sandwich apart is its marinated chicken thighs, which soak up the rich flavors of coconut milk, lime, and ginger. The addition of the spicy mayo and the fresh slaw not only adds a crunch but also balances the savory flavor of the chicken. Plus, the quick pickling of cucumbers adds a refreshing tang that ties everything together. It’s a delightful mix of textures and tastes that makes every bite memorable!
The Full Thai Fried Chicken Sandwich Recipe
Ingredients
- 6 skinless, boneless chicken thighs
- 1 can coconut milk
- Juice of 1 lime
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. chili-garlic sauce
- 2 Tbsp. fish sauce
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. grated fresh ginger
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 2 tsp. ground coriander
- 2 tsp. kosher salt
- 2 Persian cucumbers
- 1/4 cup rice vinegar
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. fish sauce
- 1 Tbsp. granulated sugar
- 1/2 cup mayonnaise
- 3 Tbsp. sriracha
- 1 Tbsp. honey
- 1/4 head of Napa or green cabbage, thinly sliced
- 1/4 head of red cabbage, thinly sliced
- 1 large carrot, shredded
- 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
- 6 hamburger buns
Instructions
- In a large bowl, mix together the coconut milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and grated ginger. Add the chicken thighs, ensuring they are well coated, and let them marinate for at least 30 minutes. This step allows the chicken to absorb all those wonderful flavors.
- Heat vegetable oil in a large pot to 350°F for frying. To test if the oil is hot enough, drop a small amount of the flour mixture into the oil; it should sizzle immediately.
- In a shallow bowl, combine the flour, baking powder, ground coriander, and kosher salt. Dredge the marinated chicken thighs in the flour mixture until they are fully coated for a crispy texture.
- Fry the chicken thighs in batches in the hot oil until they are golden brown and cooked through, about 5-7 minutes per batch. Make sure not to overcrowd the pot to maintain the oil temperature. Drain the fried chicken on paper towels to absorb excess oil.
- For the pickled cucumbers, place the sliced cucumbers in a bowl or jar. Add the rice vinegar, soy sauce, fish sauce, and sugar. Pour hot water over them and let sit for at least 10 minutes to pickle. This quick process enhances their flavor.
- To make the spicy mayo, mix the mayonnaise, sriracha, and honey in a small bowl. Refrigerate until ready to use. This adds a creamy and spicy kick to the sandwich.
- For the slaw, toss together the Napa cabbage, red cabbage, shredded carrot, scallions, and fresh cilantro in a large bowl. In another bowl, combine the Thai bird chile, minced garlic, lime juice, rice vinegar, fish sauce, soy sauce, ginger, sesame oil, and sesame seeds. Pour this mixture over the cabbage and toss well to combine.
- To assemble the sandwiches, spread a generous amount of spicy mayo on the bottom bun. Place a piece of fried chicken on top, followed by a scoop of slaw and a few pickled cucumbers. Top with the other bun.
- Serve your Thai Fried Chicken Sandwiches immediately, and enjoy the explosion of flavors and textures!
Serving Suggestions and Variations for Thai Fried Chicken Sandwich
For a complete meal, serve your sandwich with a side of sweet potato fries or a refreshing salad. You can also customize this recipe by adding avocado slices, jalapeños for extra heat, or even a slice of cheese for a creamy twist. If you want a milder version, simply reduce the amount of chili-garlic sauce or sriracha in the mayonnaise. This sandwich is versatile enough to adjust to your taste preferences!
Frequently Asked Questions About Thai Fried Chicken Sandwich
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to be juicier and more flavorful.
How do I store leftovers?
Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven for best results.
Can I make the slaw ahead of time?
Absolutely! You can prepare the slaw a day in advance and keep it in the fridge. Just toss it before serving for freshness.
Notes: For a milder version, reduce the amount of chili-garlic sauce or sriracha in the mayo.
Recipe Stats
- Prep Time: 45 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Calories per Serving: 650
- Servings: 6
Thai Fried Chicken Sandwich
Ingredients
Main Ingredients
- 6 thighs skinless, boneless chicken
- 1 can coconut milk
- 1 lime juice of lime
- 3 Tbsp reduced-sodium soy sauce
- 2 Tbsp chili-garlic sauce
- 2 Tbsp fish sauce
- 2 Tbsp light brown sugar
- 1 Tbsp grated fresh ginger
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 2 tsp ground coriander
- 2 tsp kosher salt
- 1 cup rice vinegar
- 2 Tbsp granulated sugar
- 1 cup mayonnaise
- 3 Tbsp sriracha
- 1 Tbsp honey
- 1 head Napa cabbage
- 1 head red cabbage
- 1 large carrot
- 1 cup fresh cilantro
- 1 clove garlic
- 1 lime juice of 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
Instructions
- Mix together coconut milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and ginger. Marinate chicken thighs for at least 30 minutes.
- Heat vegetable oil in a pot to 350°F for frying.
- Combine flour, baking powder, coriander, and salt. Dredge marinated chicken in flour mixture.
- Fry chicken thighs in batches for 5-7 minutes until golden brown. Drain on paper towels.
- For pickled cucumbers, mix cucumbers with rice vinegar, soy sauce, fish sauce, and sugar. Pour hot water over and let sit.
- Mix mayonnaise, sriracha, and honey for spicy mayo. Refrigerate.
- Toss Napa cabbage, red cabbage, carrot, scallions, and cilantro. Mix chile, garlic, lime juice, rice vinegar, fish sauce, soy sauce, ginger, sesame oil, and sesame seeds. Combine with slaw.
- Assemble sandwiches with spicy mayo, fried chicken, slaw, and pickled cucumbers.
- Serve immediately and enjoy!