Ingredients
- Chicken thighs (or breasts)
- 1 cup coconut milk
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 stalks lemongrass, minced
- Salt to taste
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
- Mayo for spreading
- 1 cucumber, sliced
- 1 bell pepper, sliced
- 1 cup mushrooms, sautéed
- Fresh cilantro and Thai basil for garnish
- 1 lime, juiced
- Chili paste or sauce
Instructions
- Marinate the chicken in a mixture of coconut milk, garlic, ginger, lemongrass, and salt for at least an hour.
- Prepare the coating by mixing flour, cornstarch, salt, and pepper.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Coat the marinated chicken pieces in the flour mixture and fry until golden brown and crispy, about 6-8 minutes per side.
- Spread mayo on the bread, layer with fried chicken, fresh vegetables, and herbs.
- Drizzle with lime juice and chili sauce, then serve and enjoy!
Notes
For variations, use tofu or shrimp instead of chicken. Serve with sweet potato fries or a side salad for a complete meal.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
- Diet: Non-Vegetarian