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Thai Fried Chicken Sandwich

Crispy Thai Fried Chicken Sandwich You'll Crave Again!

Experience the crunch and flavor of a Thai Fried Chicken Sandwich that brings the taste of Bangkok to your table.
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Prep Time 30 minutes
Cook Time 20 minutes
Marination Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Thighs substitute with chicken breasts for a leaner option
  • 1 tbsp Soy Sauce coconut aminos can serve as a soy-free alternative
  • 1 tbsp Fish Sauce omit if vegetarian
  • 2 tbsp Lime Juice lemon juice may work in a pinch
  • 1 tbsp Grated Ginger fresh is preferable
  • 3 cloves Minced Garlic use roasted garlic for a subtler note
  • 1 tsp Ground Coriander cumin is a viable alternative
  • 1 tsp White Pepper black pepper can be used as a substitute
  • 1 tsp Turmeric Powder omit if necessary
For the Batter
  • 1 cup All-Purpose Flour rice flour can enhance crispiness
  • 1/4 cup Cornstarch use more flour if cornstarch is unavailable
  • 1 tsp Baking Powder do not omit
  • 1 tsp Salt adjust to individual preference
  • 1 tsp Garlic Powder optional if simplifying the recipe
  • 1 tsp Onion Powder optional if simplifying the recipe
  • 1 tsp Paprika smoked paprika can be used for a twist
  • 1/4 tsp Cayenne Pepper adjust according to spice preference
  • 1 cup Ice Water necessary for achieving ideal batter consistency
For the Spicy Mayo
  • 1/2 cup Mayonnaise vegan mayo is a great substitute
  • 2 tbsp Sriracha adjust quantity to suit personal taste
  • 1 tbsp Honey sugar can work as an alternative
  • 1 tsp Sesame Oil olive oil can be used instead
For the Slaw
  • 2 cups Shredded Cabbage swap with favorite veggies for customization
  • 1 cup Grated Carrot swap with favorite veggies for customization
  • 1 tbsp Rice Vinegar apple cider vinegar is a potential alternative
  • 1 tbsp Sugar adjust sweetness to preference
For the Assembly
  • 4 pieces Brioche Buns gluten-free options are available
  • 2 cups Vegetable Oil peanut oil enhances flavor
  • 1/4 cup Fresh Cilantro can be omitted if desired
  • 1 cup Sliced Cucumbers other veggies can also be used

Equipment

  • Mixing Bowl
  • Deep skillet or fryer
  • Wire rack
  • baking sheet

Method
 

Preparation Steps
  1. Marinate the chicken by whisking soy sauce, fish sauce, lime juice, grated ginger, minced garlic, ground coriander, white pepper, and turmeric together in a bowl, coat the chicken thighs, cover, and refrigerate for at least 2 hours.
  2. Prepare the slaw by combining shredded cabbage and grated carrots, then mix rice vinegar, sugar, and salt in a bowl and pour over vegetables; toss and chill.
  3. Make spicy mayo by mixing mayonnaise, sriracha, lime juice, honey, and sesame oil; refrigerate until ready to assemble.
  4. Mix all-purpose flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and cayenne, then gradually add ice water until the batter is slightly lumpy. Dip marinated chicken thighs in the batter.
  5. Heat vegetable oil to 350°F (175°C) and fry chicken thighs in batches for 6-8 minutes until golden brown. Check for doneness.
  6. Drain fried chicken on a wire rack set over a baking sheet to maintain crispiness.
  7. Assemble by toasting brioche buns, spreading spicy mayo, adding fried chicken, topping with slaw, cilantro, and cucumbers, and placing the top bun.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1000mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for maximum flavor, and keep oil temperature steady for perfect frying.

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