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Thai Curry Fried Chicken Sandwich with Pickled veggies

Thai Curry Fried Chicken Sandwich with Pickled Veggies

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Thai
Servings 4 sandwiches

Equipment

  • Deep fryer or heavy-bottomed pot For frying the chicken. If you don’t have a deep fryer, a Dutch oven or cast iron pot works well.
  • Meat Thermometer Essential for checking the oil temp and ensuring the chicken is fully cooked (165°F internal temperature).
  • Mixing bowls For marinating and dredging.
  • Tongs or slotted spoon To safely handle the hot chicken.
  • Mandoline or sharp knife For slicing pickled vegetables thinly.
  • Wire rack over baking sheet For draining fried chicken while keeping it crispy.
  • Toaster, skillet, or grill pan For toasting the buns (a grill pan gives great texture for those who love a grill chicken sandwich vibe).

Ingredients
  

For the Thai Curry Fried Chicken

  • 4 boneless skinless chicken thighs (preferred for juiciness)
  • 1 cup buttermilk
  • 2 tablespoons red Thai curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon white pepper

For the Flour Dredge

  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon baking powder
  • ½ teaspoon black pepper

For the Pickled Veggies

  • 1 cup julienned carrots
  • 1 cup thinly sliced daikon radish or regular radish if unavailable
  • ½ cup thinly sliced cucumber
  • 1 small red chili thinly sliced (optional)
  • 1 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the Sandwich Assembly

  • 4 brioche or potato sandwich buns
  • ½ cup mayonnaise
  • 1 tablespoon Thai sweet chili sauce
  • 1 handful fresh cilantro leaves
  • 1 handful shredded red cabbage optional for crunch
  • Butter or oil for toasting buns

Instructions
 

Step 1: Marinate the Chicken

  1. In a bowl, whisk together the buttermilk, red Thai curry paste, fish sauce, turmeric, garlic powder, coriander, chili powder, and white pepper. Submerge the chicken thighs in this marinade, cover, and refrigerate for at least 2 hours (overnight is even better). This step helps the Thai spices penetrate deeply into the meat for maximum flavor.

Step 2: Make the Pickled Veggies

  1. While the chicken marinates, prepare the pickled veggies. In a small saucepan, bring the rice vinegar, sugar, and salt to a gentle simmer just until the sugar dissolves. Pour the warm liquid over the sliced carrots, daikon, cucumber, and chili in a heatproof jar or bowl. Let sit at room temperature for 30 minutes, or refrigerate for up to a week.

Step 3: Prepare the Dredge

  1. In a separate large bowl, mix the flour, cornstarch, salt, paprika, baking powder, and black pepper. Remove each piece of marinated chicken from the buttermilk and dredge thoroughly in the flour mix, pressing the coating in well. Let it sit on a tray for 10 minutes to set the crust.

Step 4: Fry the Chicken

  1. Heat oil in a deep fryer or pot to 350°F (use a thermometer!). Fry the chicken thighs two at a time to avoid crowding, for about 6–7 minutes each, until golden brown and crispy. Transfer to a wire rack to drain and stay crispy.

Step 5: Toast the Buns

  1. While the chicken is frying, mix mayo with Thai sweet chili sauce to make a spicy, creamy spread. Toast the sandwich buns in a pan with a little butter or oil until golden and warm. This adds extra texture and flavor.

Step 6: Assemble the Sandwich

  1. Spread the spicy mayo on both halves of each bun. Lay down a piece of fried chicken, top with pickled veggies, fresh cilantro, and red cabbage if using. Press the top bun on gently, and you’re ready to eat.