Description
A flavorful Thai Fried Chicken Sandwich featuring juicy marinated chicken thighs coated in a spiced flour mixture, fried to golden perfection and served on toasted brioche buns with spicy Sriracha mayo, crisp lettuce, pickled vegetables, and fresh cilantro. This sandwich combines Thai-inspired flavors with classic fried chicken for a deliciously spicy and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Coating
- 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
Frying
- Vegetable oil, for frying
Sandwich Assembly
- 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
- Prepare the Marinade: 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 to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat deeply.
- Mix the Coating: In a separate shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix thoroughly to create an evenly spiced flour mixture for coating.
- Coat the Chicken: Remove the chicken thighs from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure they are well coated on all sides.
- Heat the Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to cover the chicken pieces halfway for even frying.
- Fry the Chicken: Carefully add the coated chicken thighs to the hot oil without overcrowding the pan. Fry each side for about 6-8 minutes, turning as needed, until the coating is golden brown and the internal temperature reaches 165°F (75°C).
- Prepare the Sriracha Mayo: While the chicken fries, mix mayonnaise and Sriracha sauce in a small bowl. Adjust the amount of Sriracha to reach the desired heat level.
- Drain and Rest: Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil and maintain crispiness.
- Assemble the Sandwiches: Spread a generous layer of the Sriracha mayo on the bottom half of each toasted brioche bun. Layer with a fried chicken thigh, followed by shredded lettuce, pickled carrots and daikon, and fresh cilantro leaves. Top with the bun’s other half.
- Serve: Serve the sandwiches immediately to enjoy the crispy, spicy, and fresh flavors at their best.
Notes
- For best flavor and tenderness, marinate the chicken overnight if possible.
- Use a cooking thermometer to ensure the chicken is fully cooked to 165°F (75°C) for safety.
- Adjust the cayenne pepper and Sriracha sauce levels to control the spice according to your preference.
- Pickled carrots and daikon can be made ahead or purchased pre-made for convenience.
- Make sure the oil temperature stays steady at 350°F to avoid greasy or undercooked chicken.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
Keywords: Thai fried chicken sandwich, spicy chicken sandwich, Thai red curry chicken, Sriracha mayo sandwich, crispy chicken sandwich, pickled vegetables sandwich
