Thai Fried Chicken Sandwich

Experience a bold explosion of flavor with this Thai Fried Chicken Sandwich. This recipe features chicken breasts marinated in aromatic red curry paste and savory fish sauce, then fried to a golden crunch. Layered with a zesty sriracha lime mayo, crunchy shredded cabbage, and tangy pickled carrots on a toasted brioche bun, it’s a mouthwatering meal that brings a vibrant fusion twist to a lunch or dinner classic.

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This sandwich is designed for those who crave a satisfying texture and complex flavor profile. By combining traditional Thai aromatics with the comfort of a brioche bun, you get a gourmet-style sandwich right in your own kitchen.

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)

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Instructions

Step 1

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.

Step 2

In a shallow dish, combine flour, cornstarch, salt, and black pepper.

Step 3

Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).

Step 4

Remove chicken from marinade, letting excess drip off. Dredge each breast thoroughly in the flour mixture, pressing lightly to ensure even coating.

Step 5

Fry chicken breasts in batches for 6–8 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Drain on a paper towel-lined plate.

Step 6

In a small bowl, whisk together mayonnaise, sriracha, and lime juice to make the spicy mayo.

Step 7

Lightly toast brioche buns until golden.

Step 8

To assemble, 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.

Step 9

Serve immediately while hot and crispy.

Zusatztipps für die Zubereitung

Für die intensivste Geschmacksentfaltung empfiehlt es sich, das Hähnchen über Nacht marinieren zu lassen. Achten Sie darauf, die Öltemperatur konstant bei 175°C zu halten, damit die Panade perfekt knusprig wird, ohne zu viel Öl aufzunehmen. Lassen Sie das überschüssige Fett nach dem Frittieren kurz auf Küchenpapier abtropfen.

Varianten und Anpassungen

Liebhaber von scharfem Essen können zusätzlich dünn geschnittene Jalapeños in das Sandwich geben. Für eine glutenfreie Variante ersetzen Sie einfach das Mehl durch eine glutenfreie Mehlmischung und verwenden glutenfreie Brötchen. Die eingelegten Karotten können auch durch schnell eingelegten Rettich oder Daikon ersetzt werden, um eine andere aromatische Note zu erzielen.

Serviervorschläge

Servieren Sie das Sandwich sofort, solange das Hähnchen noch heiß und die Panade besonders kross ist. Es passt hervorragend zu klassischen Pommes frites oder einem leichten asiatisch inspirierten Beilagensalat für ein vollständiges Menü.

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This Thai Fried Chicken Sandwich is a true crowd-pleaser that balances heat, crunch, and creaminess. With its bold Thai-American flavors, it is sure to become a favorite addition to your rotation of satisfying homemade meals.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Common Questions About Recipes

→ How long should I marinate the chicken?

Marinate the chicken for at least 2 hours in the refrigerator, though overnight marination yields the most flavorful and tender results. The buttermilk and red curry paste work together to infuse the meat with authentic Thai flavors while keeping it juicy.

→ Can I make this spicy mayo less hot?

Absolutely. Start with 1 teaspoon of sriracha instead of a full tablespoon, then taste and add more gradually until you reach your desired spice level. The lime juice helps balance the heat with bright acidity.

→ What oil temperature is best for frying?

Maintain your oil at 350°F (175°C) for optimal results. This temperature ensures the chicken cooks through completely while developing a golden, crispy exterior without absorbing excess grease. Use a kitchen thermometer for accuracy.

→ Can I bake the chicken instead of frying?

While frying gives the crispiest results, you can bake at 425°F for 20-25 minutes, flipping halfway through. The coating won't be quite as crunchy, but you'll still get delicious flavor. For better crunch, finish under the broiler for 2-3 minutes.

→ What can I substitute for brioche buns?

Potato buns, sesame seed buns, or even toasted ciabatta work well. For gluten-free options, use your favorite gluten-free burger buns. The key is a sturdy bread that can hold the generous chicken and toppings without falling apart.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). If you don't have a thermometer, cut into the thickest part—the meat should be opaque throughout and the juices should run clear, not pink.