Thai Fried Chicken Sandwich

$Chicken and Marinade Components: - 4 chicken thighs, boneless and skinless - 1 cup buttermilk - 1 tablespoon fish sauce - 1 tablespoon lime juice - 1 tablespoon red curry paste For the chicken, I choose thighs. They stay juicy and tender. The marinade adds a burst of flavor. Buttermilk makes the chicken extra moist. The fish sauce brings umami, while lime juice adds brightness. Red curry paste adds a spicy kick. Breading and Frying Ingredients: - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Oil for frying The breading gives the chicken its crunch. I mix flour and cornstarch for a light texture. Baking powder helps it puff up. Garlic and onion powder add more flavor. Don’t forget salt and pepper to season well. You need oil for frying; it should be hot for the best results. Toppings and Serve Suggestions: - 4 soft brioche buns - 1 cup shredded cabbage - 1/4 cup fresh cilantro, chopped - 1/4 cup Thai sweet chili sauce - Lime wedges for serving Soft brioche buns are perfect for this sandwich. They soak up the sauce without getting soggy. Shredded cabbage adds crunch. Fresh cilantro gives a bright flavor. Thai sweet chili sauce is a must for sweetness and spice. Serve with lime wedges for extra zest. {{ingredient_image_1}} Preparing the Marinade Start by making the marinade. In a bowl, mix 1 cup of buttermilk, 1 tablespoon fish sauce, 1 tablespoon lime juice, and 1 tablespoon red curry paste. Whisk it all together until smooth. This mixture adds flavor and keeps the chicken juicy. Submerging the Chicken Thighs Add 4 boneless, skinless chicken thighs to the marinade. Make sure each piece is fully covered. This is key for tasty chicken. Recommended Marinating Time Cover the bowl and let it sit in the fridge. Marinate for at least 1 hour, but overnight is best. This gives the flavors time to soak in. Mixing the Dry Ingredients In another bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Add salt and pepper to taste. Whisk it well. This mix will give the chicken a crispy coat. Frying the Chicken to Perfection Heat oil in a deep pan or fryer to 350°F (175°C). Remove the chicken from the marinade. Let the excess drip off. Dredge each piece in the flour mix, pressing lightly. This helps the coating stick. Fry the chicken for 5-7 minutes on each side. It should look golden brown. Check that it reaches 165°F (75°C) inside. Draining and Cooling the Fried Chicken When the chicken is done, transfer it to a wire rack lined with paper towels. This helps drain off any extra oil. Let it cool slightly before assembling the sandwich. Layering the Sandwich Components Grab 4 soft brioche buns. Spread 1/4 cup Thai sweet chili sauce on the bottom of each bun. Place a fried chicken thigh on top. Add a handful of shredded cabbage and a sprinkle of chopped cilantro. Essential Tips for Best Flavor For extra flavor, serve with lime wedges. The lime juice brightens the sandwich. You can also add pickled vegetables for crunch. Presentation Techniques Wrap each sandwich in parchment paper. This keeps it warm and looks nice. Serve with a small bowl of extra sweet chili sauce for dipping. Enjoy your meal! Achieving Crispy Skin and Juicy Meat To get that perfect crunch, use a mix of flour and cornstarch. This blend helps create a crispy coating that locks in moisture. Always marinate the chicken in buttermilk. This softens the meat and adds flavor. When frying, keep the oil at 350°F (175°C). This ensures even cooking. Use a meat thermometer to check that the chicken reaches 165°F (75°C). Avoiding Common Frying Mistakes Do not overcrowd the pan. Frying too many pieces at once cools the oil. This leads to soggy chicken. Let the chicken rest on a wire rack after frying. This helps keep the skin crispy by allowing excess oil to drip off. If you skip this, the steam makes the coating soft. Additional Thai Ingredients to Consider Add fresh herbs like Thai basil or mint for a fresh twist. You can also try using lemongrass in the marinade. It adds a bright, citrusy flavor. If you like spice, mix in some sliced chili peppers. They can pack a punch and enhance the taste. Substitutions for Allergens If you need gluten-free options, use a gluten-free flour blend. For those who avoid dairy, use non-dairy milk instead of buttermilk. Coconut milk works great and adds a nice flavor. If you're allergic to fish sauce, try soy sauce or tamari. These can still add depth to your marinade without the fishy taste. Pro Tips Marinate Longer for Flavor: For the best flavor, consider marinating the chicken thighs overnight. This allows the spices and buttermilk to deeply penetrate the meat, resulting in a more flavorful sandwich. Maintain Oil Temperature: Keeping the oil at a consistent temperature (around 350°F/175°C) is crucial for achieving a crispy coating. Use a thermometer to monitor the temperature and avoid overcrowding the pan, which can lower the oil temperature. Use Fresh Herbs: Adding fresh cilantro not only enhances the flavor but also brings a pop of color to your sandwich. Consider mixing in other fresh herbs like mint or basil for an interesting twist. Perfect Bun Choice: Opt for soft brioche buns as they complement the crunchy chicken perfectly. Toasting the buns lightly can also add an extra layer of texture and warmth to your sandwich. {{image_2}} - Gluten-Free Options: You can use gluten-free flour to make this sandwich. Almond flour or a pre-made gluten-free mix works great. Also, ensure your fish sauce is gluten-free. This way, everyone can enjoy this dish without worry. - Spicier Versions of the Marinade: If you love heat, add more red curry paste or some chopped fresh chilies to the marinade. You can also include a splash of sriracha for extra kick. This will give your chicken an exciting flavor and make it really pop. - Side Dishes that Pair Well: Serve your sandwich with crispy fries or a fresh salad. A side of sweet potato fries offers a nice balance to the spicy chicken. You can also try a light cucumber salad to cool it down. - Creative Upgrades for a Unique Twist: Want to change things up? Try adding pickled vegetables for a tangy crunch. You can also switch the brioche bun for a warm naan or a crispy baguette. Each option gives a fresh take on this classic sandwich. To keep leftover fried chicken tasty, follow these steps: - Best Practices for Refrigeration: First, let the chicken cool to room temp. Then, wrap it in foil or place it in an airtight container. This helps lock in moisture. Store in the fridge for up to 3 days. - Freezing Instructions for Longer Storage: If you want to save it more, freeze the chicken. Wrap each piece in plastic wrap and then foil to avoid freezer burn. Store in a freezer bag. It can last up to 3 months. Reheating fried chicken can be tricky. Here are some methods to keep it crispy: - Methods for Retaining Crispy Texture: Use an oven or air fryer. Preheat the oven to 375°F (190°C). Place the chicken on a wire rack over a baking tray. This allows hot air to circulate, keeping it crispy. Heat for about 10-15 minutes. - Avoiding Sogginess: Avoid microwaving the chicken as it makes it soggy. If you must, heat for a short time and use a paper towel to soak up moisture. The Thai Fried Chicken Sandwich is a tasty dish. It mixes crispy fried chicken with Thai flavors. This sandwich has roots in Thai street food. The use of fish sauce and red curry paste adds a unique twist. You get a savory, spicy, and sweet taste all in one bite. The sandwich often features fresh veggies, like cabbage and cilantro, for crunch. This dish is not just a meal; it's an experience. You can prep this sandwich before serving. Start by marinating the chicken. Let it soak in the buttermilk mixture for at least one hour. You can even marinate it overnight for more flavor. Next, fry the chicken just before you want to serve. If you need to, you can fry the chicken earlier. Keep it warm in a low oven. This way, it stays crispy. When ready to serve, just assemble the sandwich. Spread the sweet chili sauce on the bun. Add the fried chicken, cabbage, and cilantro. This makes for a quick and delicious meal. If you cannot use fish sauce, try soy sauce. It gives a similar salty flavor. You can also use coconut aminos if you want a sweeter taste. Another option is to mix tamari with a touch of lime juice. This can work well for those with dietary restrictions. Each substitute will change the flavor a bit, but the sandwich will still be good. You've learned how to make a Thai fried chicken sandwich from scratch. We covered key ingredients, marinating, frying, and assembling. Remember, the right techniques lead to crispy skin and juicy meat. Experiment with flavors and variations to make it your own. Store leftovers properly for the best taste later. This dish offers great taste and flair. Dive in, and enjoy every bite of your creation!$

A delicious sandwich featuring crispy fried chicken thighs marinated in a flavorful buttermilk mixture, served on soft brioche buns with fresh cabbage and Thai sweet chili sauce.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Main Course

Cuisine Thai

Servings 4

Ingredients

4 pieces chicken thighs, boneless and skinless
1 cup buttermilk
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon red curry paste
1 cup all-purpose flour
1 2 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
as needed oil for frying
4 pieces soft brioche buns
1 cup shredded cabbage
1 4 cup fresh cilantro, chopped
1 4 cup Thai sweet chili sauce
as needed lime wedges for serving

Instructions

In a mixing bowl, combine buttermilk, fish sauce, lime juice, and red curry paste. Whisk until smooth.
Add the chicken thighs to the buttermilk mixture, ensuring they are completely submerged. Cover and marinate in the refrigerator for at least 1 hour or overnight for deeper flavor.
In another bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
Heat oil in a deep pan or fryer to 350°F (175°C).
Remove chicken from buttermilk, allowing excess marinade to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere the coating.
Carefully place the coated chicken in the hot oil and fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Once cooked, transfer the fried chicken to a wire rack lined with paper towels to drain excess oil.
To assemble the sandwich, spread Thai sweet chili sauce on the bottom half of each brioche bun.
Place a fried chicken thigh on top, then add a generous amount of shredded cabbage and sprinkle with fresh cilantro.
Cover with the top half of the bun and serve with lime wedges on the side for an extra burst of flavor.

Notes

Serve the sandwiches wrapped in parchment paper with a side of lime wedges and a small bowl of extra sweet chili sauce for dipping. Add pickled vegetables for an extra crunchy component.

Keyword fried chicken, sandwich, Thai cuisine