Name: Thai Fried Chicken Sandwich Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 2 h 31 min
Cuisine: Thai
Ingredients: 4 boneless, skinless chicken thighs; 1 cup buttermilk; 2 tablespoons Thai red curry paste; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 2 cups all-purpose flour; 1 tablespoon cornstarch; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne pepper; Salt and pepper, to taste; Vegetable oil, for frying; 4 brioche buns, toasted; 1 cup mayonnaise; 2 tablespoons Sriracha sauce; 1 cup shredded lettuce; 1/2 cup pickled carrots and daikon; Fresh cilantro leaves, for garnish

Ingredients

4 boneless, skinless chicken thighs

1 cup buttermilk

2 tablespoons Thai red curry paste

2 tablespoons fish sauce

1 tablespoon brown sugar

2 cups all-purpose flour

1 tablespoon cornstarch

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

Salt and pepper, to taste

Vegetable oil, for frying

4 brioche buns, toasted

1 cup mayonnaise

2 tablespoons Sriracha sauce

1 cup shredded lettuce

1⁄2 cup pickled carrots and daikon

Fresh cilantro leaves, for garnish

Instructions

Step 1: In a large bowl, combine the buttermilk, Thai red curry paste, fish sauce, and brown sugar. Mix well until the curry paste is fully incorporated.

Step 2: Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

Step 3: In a separate shallow dish, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Step 4: Remove the chicken from the marinade, allowing excess marinade to drip off, and dredge each thigh in the flour mixture, pressing to ensure they are evenly coated.

Step 5: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

Step 6: Carefully add the coated chicken thighs to the hot oil, frying in batches if necessary to avoid overcrowding. Cook for approximately 6-8 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165°F (75°C).

Step 7: While the chicken is frying, prepare the sauce by mixing mayonnaise and Sriracha sauce in a small bowl. Adjust the heat by adding more or less Sriracha according to your preference.

Step 8: Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.

Step 9: To assemble the sandwiches, spread the Sriracha mayonnaise mixture on the bottom half of each toasted brioche bun. Place a fried chicken thigh on top, followed by shredded lettuce, pickled carrots and daikon, and fresh cilantro leaves. Top with the other half of the bun.

Step 10: Serve immediately and enjoy your delicious Thai Fried Chicken Sandwich!

Tips & Variations

Marinate the chicken overnight for deeper flavor and tenderness.

Use spicy pickled jalapeños instead of pickled carrots and daikon for extra heat.

Substitute chicken breasts if you prefer a leaner cut, adjusting frying time accordingly.

Serve with a side of cucumber salad to balance the spiciness and add freshness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and be less juicy. Adjust frying time accordingly and monitor internal temperature to avoid drying out.

How spicy is this sandwich?

The sandwich has a moderate heat level from the Thai red curry paste and Sriracha mayo, but you can adjust the Sriracha quantity in the sauce or omit the cayenne pepper in the flour mixture to make it milder.