Description
This Crispy Thai Fried Chicken Sandwich features juicy marinated chicken thighs fried to golden perfection, layered with tangy pickled vegetables, fresh herbs, and zesty sriracha mayo inside a toasted brioche bun. The marinade of coconut milk, Thai red curry paste, fish sauce, and lime juice infuses the chicken with bold, fragrant flavors, while the rice flour coating provides an irresistibly crispy crust. Perfect for a flavorful lunch or dinner with a Thai-inspired twist.
Ingredients
Scale
For the Chicken Marinade
- 4-6 chicken thighs (bone-in, skin-on preferred)
- 1 cup coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- Juice from 1 lime
For the Coating
- 1 cup rice flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of salt
For Frying
- Vegetable oil (for frying, about 2 inches deep)
For Assembly
- Brioche buns
- Pickled vegetables (such as pickled daikon and carrots)
- Fresh herbs (cilantro and mint)
- Sriracha mayo or preferred spicy sauce
Instructions
- Prepare the Marinade: In a large bowl, combine the coconut milk, Thai red curry paste, fish sauce, and lime juice. Stir well to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is completely coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Mix the Coating: In a shallow dish, combine rice flour, garlic powder, onion powder, and a pinch of salt. Mix thoroughly to ensure even seasoning for the coating.
- Set Up Dredging Station: Arrange your dredging stations by placing the marinated chicken, flour mixture, and a separate plate for holding coated chicken nearby for an efficient workflow.
- Heat the Oil: In a deep skillet or pan, heat approximately 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) or a good sizzle test is achieved.
- Coat the Chicken: Taking each piece of chicken, let excess marinade drip off before dredging it thoroughly in the seasoned flour mixture. Place the coated chicken pieces on the designated plate.
- Fry the Chicken: Carefully add the coated chicken to the hot oil in batches to prevent overcrowding. Fry for about 6-8 minutes per side until the exterior is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Drain the Chicken: Remove the fried chicken from the oil and place it on a paper towel-lined plate to absorb any excess oil.
- Toast the Buns: Lightly toast the brioche buns until golden and warm, enhancing texture and flavor.
- Assemble the Sandwich: Spread a generous amount of sriracha mayo or your preferred sauce on the bottom half of each bun. Top with a piece of crispy fried chicken, followed by pickled vegetables and fresh cilantro and mint leaves.
- Serve: Place the top bun over the filling and serve the sandwich immediately while hot and crispy.
Notes
- Marinating overnight enhances flavor and tenderness but 2 hours minimum is sufficient.
- Bone-in, skin-on chicken thighs deliver the juiciest results and crispier coating.
- If you prefer, swap fish sauce with soy sauce to keep it vegetarian-friendly.
- Use a thermometer to ensure oil temperature is optimal for frying to avoid greasy chicken.
- Pickled vegetables add a vibrant tang that balances the richness of the fried chicken.
- Customize the sauce to your heat preference; sriracha mayo is suggested but other spicy or creamy sauces work well.
