Description
Experience the delightful fusion of crispy fried chicken, aromatic Thai spices, and vibrant fresh toppings in this mouthwatering sandwich. Perfect for any occasion, this dish will elevate your lunch game to a whole new level.
Ingredients
Scale
- 4–6 chicken thighs (bone-in, skin-on preferred)
- 1 cup coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- Juice from 1 lime
- 1 cup rice flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of salt
- Vegetable oil (for frying)
- Brioche buns
- Pickled vegetables (such as pickled daikon and carrots)
- Fresh herbs (cilantro and mint)
Instructions
- In a large bowl, combine coconut milk, Thai red curry paste, fish sauce, and lime juice. Mix well.
- Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or ideally overnight.
- In a shallow dish, mix together rice flour, garlic powder, onion powder, and salt.
- Set up a dredging station with the marinated chicken, the flour mixture, and a separate plate for the coated chicken.
- Heat about 2 inches of vegetable oil in a deep skillet or pan over medium-high heat.
- Take each piece of marinated chicken, allowing excess marinade to drip off, then coat it in the flour mixture. Place it on the plate and repeat until all pieces are coated.
- Carefully add the chicken to the hot oil, frying in batches to avoid overcrowding. Fry for about 6-8 minutes per side, or until golden brown and cooked through.
- Once cooked, transfer the chicken to a paper towel-lined plate to absorb excess oil.
- Lightly toast the brioche buns.
- Spread a generous amount of sriracha mayo or any preferred sauce on the bottom bun.
- Add a piece of fried chicken, followed by a handful of pickled vegetables and fresh herbs.
- Top with the other half of the bun and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Adjust the amount of red curry paste to your liking for spice level. For extra crunch, consider adding slaw made from green cabbage and carrots. You can replace chicken with firm tofu for a vegetarian option.