Description
This Thai Fried Chicken Sandwich features crispy, flavorful fried chicken thighs marinated in a spicy Thai red curry and buttermilk mixture, coated in a seasoned flour and cornstarch batter, then fried to golden perfection. Served on soft brioche buns with fresh shredded lettuce, tangy pickles, and a creamy sriracha mayo, this sandwich offers a delicious fusion of Thai-inspired spices and classic American comfort food.
Ingredients
Scale
Marinade
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Frying
- Vegetable oil, for frying
Assembly
- 4 brioche buns
- 1 cup shredded lettuce
- 1/2 cup sliced pickles
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha hot sauce
- Lime wedges, for serving
Instructions
- Prepare the marinade: In a large bowl, whisk together the buttermilk, Thai red curry paste, fish sauce, soy sauce, and sugar until fully combined. Add the chicken thighs to the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
- Make the breading mixture: In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and ground black pepper. Mix thoroughly to ensure even seasoning throughout the flour mixture.
- Heat the oil: In a deep, heavy-bottomed skillet or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces for even frying.
- Coat the chicken: Remove each chicken thigh from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to ensure a thick, crispy crust. Set aside on a rack while you finish coating all pieces.
- Fry the chicken: Carefully place the coated chicken thighs into the hot oil without overcrowding. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels or a wire rack.
- Prepare the spicy mayo: In a small bowl, mix the mayonnaise and sriracha to taste, adjusting the heat as desired.
- Assemble the sandwiches: Lightly toast brioche buns. Spread a generous amount of the sriracha mayo on the bottom bun, add shredded lettuce, the fried chicken thigh, and top with sliced pickles. Place the top bun over the sandwich. Serve with lime wedges on the side for an additional tangy zest.
Notes
- Marinate the chicken overnight if possible for maximum flavor and tenderness.
- Use a thermometer to monitor oil temperature for perfect crispiness without burning.
- Adjust the sriracha in the mayo to control the spice level.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and confirm soy sauce is gluten-free.
- Serve immediately for the best texture; the chicken will lose crispiness if left too long.
Keywords: Thai fried chicken sandwich, spicy chicken sandwich, Thai curry chicken, crispy fried chicken, sriracha mayo sandwich