Description
Experience the delightful crunch of crispy fried chicken infused with vibrant Thai flavors in this irresistible sandwich. Perfect for impressing family and friends, this recipe combines zesty sauces and fresh herbs for a taste adventure.
Ingredients
Scale
- 4 boneless chicken thighs
- 2 tablespoons Thai red curry paste
- 1/2 cup coconut milk
- Salt
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- Pepper
- Vegetable oil for frying
- Sandwich buns (preferably soft brioche)
- Cucumber slices
- Fresh cilantro
- Spicy mayo (mayonnaise mixed with sriracha or chili garlic sauce)
Instructions
- In a bowl, combine 2 tablespoons of Thai red curry paste, 1/2 cup of coconut milk, and a pinch of salt. Add 4 boneless chicken thighs and let them marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor.
- In a shallow dish, mix 1 cup of panko breadcrumbs with a teaspoon of garlic powder, salt, and pepper.
- In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- Remove the marinated chicken from the bowl and let the excess marinade drip off. Dredge each piece in the breadcrumb mixture, pressing down to ensure an even coating.
- Carefully place the breaded chicken thighs in the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Once done, place the chicken on a paper towel-lined plate to drain excess oil.
- Spread a generous amount of spicy mayo on the bottom of each sandwich bun. Place a piece of fried chicken on top, followed by slices of cucumber and a sprinkle of fresh cilantro. Top with the other half of the bun.
- Enjoy your Thai Fried Chicken Sandwich warm, perhaps with a side of sweet potato fries or a simple salad!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For extra crunch, add a layer of coleslaw made with cabbage, carrots, and a light vinaigrette. Adjust spice levels by reducing the amount of Thai red curry paste or using a milder hot sauce in the mayo.