Save Experience the ultimate fusion of flavors with this Thai Fried Chicken Sandwich. A mouthwatering creation featuring crispy Thai-spiced fried chicken, zesty sriracha mayo, and crunchy veggies, all nestled in a soft brioche bun, this sandwich is perfect for lunch or dinner with bold flavors and a satisfying texture.
Save The key to this recipe is the buttermilk marinade infused with red curry paste and fish sauce, which ensures the chicken stays juicy while absorbing deep, savory spices. Paired with the crunch of shredded cabbage and pickled carrots, every bite offers a delightful contrast of temperatures and textures.
Ingredients
- For the Fried Chicken: 4 boneless, skinless chicken breasts, 1 cup buttermilk, 2 tablespoons fish sauce, 2 tablespoons red curry paste, 1 teaspoon garlic powder, 1 teaspoon onion powder.
- For the Dredge: 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper.
- For Frying: Vegetable oil, for deep frying.
- For the Spicy Mayo: ½ cup mayonnaise, 1 tablespoon sriracha (adjust to taste), 1 tablespoon fresh lime juice.
- For Assembly: 4 brioche buns, 1 cup shredded cabbage, ½ cup pickled carrots, fresh cilantro leaves for garnish.
Instructions
- 1. Marinate the Chicken
- In a large bowl, whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder. Add chicken breasts, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- 2. Prepare the Dredge
- In a shallow dish, combine flour, cornstarch, salt, and black pepper.
- 3. Heat the Oil
- Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
- 4. Coat the Chicken
- Remove chicken from marinade, letting excess drip off. Dredge each breast thoroughly in the flour mixture, pressing lightly to ensure an even coating.
- 5. Fry Until Golden
- Fry chicken breasts in batches for 6–8 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a paper towel-lined plate.
- 6. Prepare Spicy Mayo
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice.
- 7. Toast the Buns
- Lightly toast brioche buns until golden.
- 8. Assembly
- Spread spicy mayo on both halves of each bun. Layer with fried chicken, shredded cabbage, pickled carrots, and cilantro. Top with the other bun half.
- 9. Serve
- Serve immediately while the chicken is hot and crispy.
Zusatztipps für die Zubereitung
For the best flavor profile, marinating the chicken overnight is highly recommended. Ensure the oil stays at 350°F (175°C) to achieve a perfectly crispy crust without making the chicken greasy. Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for food safety.
Varianten und Anpassungen
To accommodate dietary needs, you can substitute gluten-free flour and gluten-free buns. If you prefer a different crunch, pickled carrots can be replaced with quick-pickled radishes or daikon. For those who enjoy extra heat, try adding thinly sliced jalapeños to the assembly.
Serviervorschläge
This sandwich is best served immediately while the chicken is hot and the bun is freshly toasted. It pairs beautifully with a simple side salad or sweet potato fries to complement the bold, spicy flavors of the Thai-American fusion.
Save Enjoy this flavorful and crunchy Thai Fried Chicken Sandwich, a perfect meal for anyone seeking bold spices and a satisfying, home-cooked comfort food experience.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours in the refrigerator, though overnight marinating yields the most flavorful and tender results.
- → Can I make this sandwich less spicy?
Simply reduce or omit the sriracha in the spicy mayo, and use mild red curry paste instead of the traditional version for gentler heat.
- → What oil temperature is best for frying?
Maintain your oil at 350°F (175°C) for optimal frying—hot enough to crisp the coating quickly while cooking the chicken through without burning.
- → Can I bake the chicken instead of frying?
While frying gives the best crunch, you can bake at 425°F for 25-30 minutes, though the texture will be less crispy and the coating lighter.
- → How do I make pickled carrots?
Thinly slice carrots and soak in equal parts vinegar and water with salt and sugar for at least 30 minutes, or use store-bought quick-pickled varieties.
- → Can I use other cuts of chicken?
Chicken thighs work beautifully and stay juicier, though they'll need slightly longer cooking time. Boneless cuts are essential for even sandwich assembly.