Thai Fried Chicken Sandwich
Indulge in a burst of flavors with the Thai Fried Chicken Sandwich, a delightful fusion of crispy, marinated chicken thighs and zesty toppings. This sandwich is a perfect blend of textures, featuring juicy chicken coated in an aromatic, crispy shell, all tucked between soft buns. Topped with fresh cilantro and a spicy Sriracha-lime sauce, it’s an unforgettable culinary experience that brings the vibrant street food culture of Thailand to your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup rice flour
- 2 tbsp Thai red curry paste
- 1 cup full-fat coconut milk
- ¼ cup fresh cilantro, chopped
- 2 tbsp Sriracha sauce
- 2 tbsp lime juice (freshly squeezed)
- 4 burger buns
Instructions
- In a mixing bowl, combine rice flour and Thai red curry paste. Stir in coconut milk to create a marinade. Cut chicken thighs into pieces and coat with the marinade. Refrigerate for at least one hour or overnight for best flavor.
- Heat about half an inch of vegetable oil in a skillet over medium-high heat until shimmering (approximately 350°F/175°C).
- Remove marinated chicken from the refrigerator and dredge each piece in additional rice flour for extra crunch.
- Fry the dredged chicken pieces in hot oil for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
- Mix Sriracha sauce with lime juice in a small bowl to create the sandwich topping.
- Toast burger buns lightly if desired. Assemble by placing fried chicken on one half of each bun, drizzling with sauce, topping with cilantro, and closing with the other half.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg