Description
Experience the delightful balance of crispy fried chicken, fresh vegetables, and vibrant Thai flavors in this delicious sandwich.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup coconut milk
- 1 tablespoon curry powder
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup rice flour or cornstarch
- Salt and pepper, to taste
- Vegetable oil, for 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
Instructions
- Combine the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a large bowl. Add the chicken thighs and ensure they are coated thoroughly. Cover and marinate for at least 1 hour or up to overnight in the refrigerator.
- On a plate, mix together rice flour or cornstarch with salt and pepper. Remove the marinated chicken from the bowl, allowing excess marinade to drip off. Dredge each piece of chicken in the dry mixture, pressing lightly to help the coating stick evenly.
- Heat vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C). Carefully place the coated chicken thighs into the hot oil. Fry for 5-7 minutes per side until golden brown, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken and allow it to drain on a wire rack or paper towels.
- Whisk together Thai chili sauce and mayonnaise (or yogurt) until creamy. Prepare your toppings by slicing the cucumber and pickled carrots, then wash and dry fresh herbs.
- Toast the buns lightly. Spread the chili mayo on both halves of each toasted bun. Layer the crispy fried chicken, cucumber slices, pickled carrots, and fresh herbs. Finish by placing the other bun half on top and gently pressing it down.
Notes
Maintain the oil temperature for optimal frying results. Experiment with different chili sauces for the mayo mixture.
