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Thai Fried Chicken Sandwich

Ultimate Thai Fried Chicken Sandwich You Can Customize!

A Flavor-Packed Thai Fried Chicken Sandwich that is crispy, customizable, and perfect for lunch.
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Prep Time 1 hour
Cook Time 25 minutes
Marinating Time 1 hour
Total Time 2 hours 25 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 cup Coconut Milk Substitute with almond milk for a dairy-free option.
  • 2 tablespoons Curry Powder Adjust for preferred spice level.
  • 4 cloves Minced Garlic Can switch to garlic powder if needed.
  • 1 tablespoon Grated Ginger Fresh ginger is best, but powdered can work.
  • 1 teaspoon Salt Adjust to taste if using flavored substitutes.
  • 1 teaspoon Sugar Honey or maple syrup can be used as a substitute.
Coating and Frying
  • 1 cup Rice Flour or Cornstarch Cornmeal can be an alternative for added texture.
  • to taste Salt and Pepper For seasoning the coating.
For the Sauce
  • 3 tablespoons Thai Chili Sauce Adjust to suit taste preferences.
  • 1/2 cup Plain Yogurt Can replace with sour cream or dairy-free yogurt.
For Assembly
  • 1 Cucumbers Provides a fresh crunch; zucchini or radishes can substitute.
  • 1 Carrots (Pickled) Adds tangy sweetness; fresh carrots can be shredded.
  • to taste Fresh Herbs (Cilantro, etc.) Basil or mint can be substituted.

Equipment

  • Mixing bowl
  • Deep skillet
  • Thermometer
  • wire rack

Method
 

Preparation
  1. In a mixing bowl, whisk together the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and allow to marinate in the refrigerator for at least 1 hour, ideally overnight.
  2. Prepare the coating by combining rice flour or cornstarch with salt and pepper in a shallow dish. Mix until well combined.
  3. Heat vegetable oil to 350°F (175°C) over medium heat. Dredge each marinated chicken thigh in the dry mixture, pressing lightly to adhere. Fry for 5–7 minutes on each side until golden brown and cooked through.
  4. Whisk together the Thai chili sauce and plain yogurt in a bowl until smooth. Adjust the chili sauce for heat to taste.
  5. Toast the buns until golden. Spread the spicy sauce on both buns. Place a crispy fried chicken thigh on the bottom bun, topping with cucumber slices, pickled carrots, and fresh herbs. Press the sandwich together.
  6. Garnish with additional cilantro, a squeeze of lime, or crushed peanuts for added crunch.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Marinate chicken overnight for maximum flavor and maintain oil temperature while frying for the best texture.

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