Description
Enjoy a flavorful Spicy Fried Chicken Sandwich made with marinated chicken in a coconut curry mix, served with fresh veggies and a spicy mayo.
Ingredients
Scale
- 1 cup Coconut Milk (Almond milk as a lighter substitute)
- 2 tablespoons Curry Powder (Consider Thai red curry paste for extra heat)
- 3 cloves Minced Garlic (Garlic powder can work in a pinch)
- 1 tablespoon Grated Ginger (Fresh is best but ground ginger will suffice)
- 1 teaspoon Salt (Adjust according to your taste)
- 1 teaspoon Sugar (Balances flavors and complements savory notes)
- 1 cup Rice Flour/Cornstarch (Ensure even coating for the best fry)
- 3 tablespoons Thai Chili Sauce (Reduce for a milder kick)
- 1 cup Plain Yogurt (Mayonnaise can be used for non-dairy option)
- 1 cup Cucumbers (Add crunch and freshness)
- 1 cup Pickled Carrots (Any crunchy vegetables can be used)
- 0 Fresh Herbs (Cilantro, etc.) (Mix based on what you have)
- 4 pieces Sandwich Buns (Gluten-free buns if needed)
Instructions
- In a bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add chicken thighs, covering well, and marinate in the fridge for at least 1 hour, preferably overnight for that deep flavor.
- On a plate, mix rice flour or cornstarch with a pinch of salt and pepper. This will create that coveted crispy consistency when frying the chicken.
- Heat oil in a deep pan to 350°F (175°C). Dredge each marinated chicken piece in the dry mix and fry for 5-7 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F).
- In a small bowl, whisk together the Thai chili sauce and yogurt (or mayonnaise) until smooth and creamy. Adjust spice levels to your liking!
- Take your toasted buns and spread a generous amount of spicy mayo on both sides. Layer in the fried chicken, followed by fresh veggies and your choice of herbs for that extra pop of flavor.
- Optionally sprinkle with cilantro, a squeeze of lime juice, or crushed peanuts before topping with the other half of the bun for added taste and texture.
Notes
- For a lighter version, consider using almond milk instead of coconut milk.
- Feel free to adjust spice levels based on your preference.
- Any crunchy vegetable can serve as a substitute for pickled carrots.
- You can also use mayo instead of yogurt for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg