Grilled Thai Chicken Sandwich with Peanut Sauce and Potato Rolls
This Thai Fried Chicken Sandwich is a flavorful main dish featuring marinated grilled chicken, smoky bacon, crunchy bean sprouts, and a creamy Thai peanut sauce, all served on toasty soft rolls.
Equipment
- 1 Mixing bowl for marinade and sauce prep
- 1 Grill or grill pan for cooking chicken and buns
- 1 Saucepan for peanut sauce
Ingredients
Main ingredients
- 6 Chicken breasts skinless and boneless
- 12 slices Bacon cooked
- Fresh bean sprouts
- 6 Soft brioche or potato sandwich buns
- ½ cup Peanut oil for grilling and sauce
- ¼ cup Soy sauce low sodium works best
- 1 teaspoon Grated ginger
- 1 teaspoon Crushed red pepper flakes
- 1 can Coconut milk 13.5 oz, lite is fine
- 4 tablespoon Red curry paste adjust heat to your liking
- 1 cup Natural peanut butter
- 3 tablespoon Soy sauce for the peanut sauce
- ¼ cup Honey
- 2 tablespoon Rice wine vinegar
- ½ cup Water
- ½ teaspoon Peanut oil
Instructions
Instructions
- Whisk coconut milk, red curry paste, soy sauce, grated ginger, and crushed red pepper flakes in a bowl to create the marinade.
- Place chicken breasts in a resealable bag or dish, pour marinade over, seal, and refrigerate for at least 2 hours or overnight.
- Preheat grill to medium-high. Remove chicken from marinade and discard liquid.
- Brush grill grates with peanut oil and grill chicken for 6–8 minutes per side, until cooked through with grill marks.
- While grilling, toast buns lightly either on grill or skillet until warm but still soft.
- In saucepan, combine peanut butter, coconut milk, soy sauce, honey, red curry paste, rice vinegar, water, and remaining peanut oil. Simmer over medium heat 2–3 minutes, whisking continuously. Set aside or cool.
- To assemble, add grilled chicken onto bun base, top with bacon, bean sprouts, and drizzle with peanut sauce.
- Cover with top bun and serve hot.
Notes
Prep peanut sauce ahead for faster assembly. Swap bacon for turkey bacon and bean sprouts with shredded cabbage if desired. Store leftovers in airtight containers for up to 3 days.