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Thai Fried Chicken Sandwich Recipe

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4.3 from 13 reviews

This Thai Fried Chicken Sandwich features crispy, flavorful chicken thighs marinated in a vibrant blend of coconut milk, lime, and Thai seasonings, then fried to golden perfection. Served on a soft hamburger bun with a refreshing and tangy slaw, quick pickled cucumbers, and a spicy-sweet mayo, this sandwich masterfully balances creamy, spicy, savory, and tangy flavors for an irresistible Asian-inspired comfort food experience.

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 the Chicken: In a large bowl, combine coconut milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and grated ginger. Add the chicken thighs and toss them in the marinade to coat evenly. Let the chicken sit at room temperature for at least 30 minutes, or cover and refrigerate for up to 2 hours to develop flavor.
  2. Prepare Oil for Frying: Pour vegetable oil to a depth of about 3 inches into a large, heavy pot fitted with a deep-fry thermometer. Heat the oil over medium heat until it reaches 350°F (175°C), maintaining this temperature for frying.
  3. Coat the Chicken: In a shallow bowl, mix together all-purpose flour, baking powder, ground coriander, and kosher salt. Remove the chicken pieces from the marinade one at a time, allowing excess to drip off, and dredge each piece thoroughly in the flour mixture, ensuring an even coating.
  4. Fry the Chicken: Carefully add the coated chicken thighs to the hot oil in batches to avoid overcrowding. Fry each piece for 5 to 7 minutes, or until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. Drain the fried chicken on a paper towel-lined plate, adjusting heat as needed to keep the oil at the proper temperature throughout frying.
  5. Pickle the Cucumbers: Slice the cucumbers as desired and place them into a heatproof bowl or jar. Add rice vinegar, soy sauce, fish sauce, and granulated sugar to the cucumbers, then pour in enough hot water to just cover them. Let them sit to pickle until ready to assemble the sandwiches. For best flavor, cucumbers can be pickled up to 2 days ahead and refrigerated.
  6. Prepare the Spicy Mayo: In a medium bowl, mix together mayonnaise, sriracha, and honey until smooth and well combined. Refrigerate until ready to use. This spicy mayo can be made up to one week in advance and kept chilled.
  7. Make the Slaw: In a large bowl, combine the Napa cabbage, red cabbage, shredded carrot, sliced scallions, and chopped cilantro. In a separate 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 this dressing over the cabbage mixture and toss to coat thoroughly. Refrigerate the slaw until ready to assemble.
  8. Assemble the Sandwiches: Spread a generous amount of the spicy mayo on the bottom half of each hamburger bun. Top with a piece of the fried Thai chicken, followed by a portion of the vibrant slaw and some pickled cucumbers. Close each sandwich with the top bun and serve immediately for the best texture and flavor.

Notes

  • Marinating the chicken longer (up to 2 hours) enhances the flavor and tenderness.
  • Maintain the oil temperature around 350°F for perfectly crispy fried chicken.
  • Pickled cucumbers can be prepared 2 days ahead and stored refrigerated for convenience.
  • Spicy mayo keeps well chilled for up to one week, making it ideal for advance preparation.
  • The slaw can be tossed and refrigerated ahead but is best served fresh within a day for optimal crunch.
  • Use a deep-fry thermometer to ensure accurate oil temperature control.
  • Adjust the spiciness of the mayo and slaw dressing according to preference by modifying the amount of sriracha and Thai chile.

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