Name: Thai Fried Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 4 boneless, skinless chicken thighs; 1 cup coconut milk; 1 tablespoon curry powder; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon sugar; 1 cup rice flour or cornstarch; Salt and pepper, to taste; Vegetable oil (enough for deep frying, about 3 cups); 1/4 cup Thai chili sauce; 1/4 cup mayonnaise or plain yogurt; 1/2 cucumber, thinly sliced; 1/2 cup pickled carrots, thinly sliced; Fresh cilantro leaves; Fresh Thai basil leaves; 4 soft buns or brioche buns, lightly toasted

Thai Fried Chicken Sandwich

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If you’re searching for an exciting and flavorful sandwich, the Thai Fried Chicken Sandwich is a must-try! This mouthwatering creation features crispy chicken marinated in creamy coconut milk and aromatic Thai spices, ensuring every bite is juicy and bursting with flavor. Topped with a spicy chili mayo, fresh herbs, pickled carrots, and crunchy cucumbers, this sandwich offers a delightful medley of textures that will leave you wanting more. Perfect for weeknight dinners or gatherings, it’s easy to prepare and sure to impress family and friends alike. Dive into this vibrant culinary experience today!

Author: Amanda
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4 sandwiches 1x
Category: Main
Method: Frying
Cuisine: Thai

Ingredients

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4 boneless, skinless chicken thighs
1 cup coconut milk
1 tablespoon curry powder
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon sugar
1 cup rice flour or cornstarch
Salt and pepper, to taste
Vegetable oil (enough for deep frying, about 3 cups)
1/4 cup Thai chili sauce
1/4 cup mayonnaise or plain yogurt
1/2 cucumber, thinly sliced
1/2 cup pickled carrots, thinly sliced
Fresh cilantro leaves
Fresh Thai basil leaves
4 soft buns or brioche buns, lightly toasted

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Instructions

Marinate the chicken by mixing coconut milk, curry powder, garlic, salt, and sugar in a bowl. Add chicken thighs and coat well. Cover and refrigerate for at least 1 hour.
Prepare the coating by mixing rice flour (or cornstarch) with salt and pepper on a plate.
Heat vegetable oil in a deep skillet to 350°F (175°C). Remove chicken from marinade, dredge in the dry mixture, and fry for about 5-7 minutes per side until golden brown.
In a separate bowl, whisk together Thai chili sauce and mayonnaise until smooth.
Assemble sandwiches by spreading sauce on toasted buns and layering with fried chicken, sliced cucumbers, pickled carrots, and fresh herbs.

Nutrition

Serving Size: 1 sandwich (200g)
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg

Find it online: https://cookingwithamanda.com/thai-fried-chicken-sandwich/