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Flavor-Packed Thai Fried Chicken Sandwich

Savor the Flavor-Packed Thai Fried Chicken Sandwich Bliss

Enjoy the irresistible Flavor-Packed Thai Fried Chicken Sandwich that features aromatic Thai spices and crispy fried chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 cup Coconut Milk Can be replaced with buttermilk for a tangier flavor.
  • 2 tablespoons Curry Powder No direct substitution; vary amounts for spice level.
  • 4 cloves Minced Garlic Fresh garlic preferred, but garlic powder can be a substitute.
  • 1 tablespoon Grated Ginger Fresh grated ginger is recommended, but dried can be used in a pinch.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Sugar Adjust to taste.
For the Coating and Frying
  • 1 cup Rice Flour or Cornstarch All-purpose flour can be substituted but may yield a heavier batter.
For the Chili Mayo Spread
  • 1/4 cup Thai Chili Sauce Adjust quantity to manage spice level; Sriracha can be a substitute.
  • 1/2 cup Plain Yogurt May substitute with mayonnaise or sour cream.
For Assembly
  • 1 cup Cucumbers, sliced Any crunchy vegetable can work; bell peppers or radishes can be alternatives.
  • 1 cup Pickled Carrots Any crunchy vegetable can work; bell peppers or radishes can be alternatives.
  • 4 buns Brioche or Sandwich Buns Crusty bread can be used for a different texture.

Equipment

  • Large mixing bowl
  • Shallow plate
  • large skillet
  • Wire rack
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs and refrigerate for at least 1 hour.
  2. On a shallow plate, combine the rice flour with a pinch of salt and pepper. Mix thoroughly.
  3. Heat oil in a large skillet over medium heat until it reaches 350°F. Dredge the marinated chicken in the rice flour mixture and fry for 5-7 minutes on each side until golden brown.
  4. In a small bowl, whisk together the Thai chili sauce and plain yogurt until smooth. Set aside.
  5. Toast the buns until golden. Spread chili mayo on each bun, layer with fried chicken, cucumbers, pickled carrots, and fresh herbs. Top with the other half of the bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken overnight for deeper flavor. Store leftovers properly to maintain quality.

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