Thai Fried Chicken Sandwich

The Thai Fried Chicken Sandwich is a crunchy, flavorful delight that brings together crispy fried chicken with a punch of Thai-inspired flavors. You’ll notice the golden, crispy coating on the chicken, paired with fresh, crunchy veggies and a tangy sauce that has just the right balance of spicy, sweet, and tangy notes.

I love making this sandwich when I want something a little different from the usual fried chicken sandwich. The Thai flavors really make it stand out—and the best part is how the sauce adds a little kick without overpowering the crispy chicken. I usually like to add some fresh cilantro and a squeeze of lime to brighten it up even more.

One of my favorite ways to enjoy this sandwich is with a side of simple pickled veggies or a light salad. It’s perfect for an easy lunch or a casual dinner with friends. Whenever I make it, people always ask for seconds—there’s just something about that crispy chicken with the bold Thai twist that everyone can’t resist.

Key Ingredients & Substitutions

Chicken Thighs: I like using thighs because they stay juicy and tender even after frying. Breasts work too if you prefer leaner meat, just be careful not to dry them out.

Buttermilk & Fish Sauce: Buttermilk helps tenderize and give flavor, while fish sauce adds that distinct Thai umami. If you can’t find fish sauce, soy sauce is a mild substitute but the flavor will be less authentic.

Flour & Cornstarch Mix: Cornstarch makes the coating extra crispy. You can swap cornstarch for rice flour if you want a lighter crunch or gluten-free option.

Thai Red Curry Paste: This is optional in the marinade but it adds great depth and a subtle spicy kick. If you don’t have it, a little chili paste or just garlic works fine, too.

Brioche Buns: Soft and slightly sweet buns balance the bold flavors and crispy chicken. You can use a potato bun or sandwich roll if preferred.

Pickled Cucumbers & Thai Slaw: These add crunch and tang that cut through the richness. Homemade quick pickles or store-bought ones both work well.

How Do You Get Perfectly Crispy Thai Fried Chicken?

Getting super crispy fried chicken is all about the coating and oil temperature. Here’s my simple approach:

• Marinate: Soak chicken in buttermilk and fish sauce mixture. This keeps the meat moist and flavors it deeply.
• Mix the coating: Combine flour, cornstarch, baking powder, and spices. The baking powder helps the crust puff up and get crisp.
• Dredge well: Cover the chicken fully in the dry mix. For extra crunch, double dredge by dipping back into marinade then flour again.
• Heat oil properly: Keep the oil around 350°F. Too hot burns the crust; too cool makes it soggy.
• Don’t overcrowd: Fry chicken pieces with space around them, so the oil can maintain temperature and crisp evenly.

This method gives me crunchy, golden fried chicken with juicy meat inside every time.

Equipment You’ll Need

• Deep fryer or large heavy-bottomed skillet – I recommend a deep fryer for even frying, but a sturdy skillet works too if you keep an eye on the temperature.
• Thermometer – to monitor the oil temperature, ensuring it stays at 350°F for the perfect crisp.
• Mixing bowls – for marinating and coating the chicken without mess.
• Tongs or slotted spoon – makes it easy to carefully place and remove chicken from hot oil.
• Wire rack or paper towels – to drain excess oil after frying and keep the chicken crispy.
• Cutting board and sharp knife – for pounding and preparing the chicken evenly.

Flavor Variations & Add-Ins

• Protein Swap: Use butterfly shrimp or tofu for a vegetarian version while keeping the flavors light and tasty.
• Spice Level: Add more chili paste or sliced fresh Thai chilies if you like it really spicy.
• Herbs & Extras: Try adding Thai basil or chopped mint into the slaw for a fresh herbal boost.
• Cheese Add-In: Top with a little crumbled feta or a drizzle of Thai-style sweet chili sauce for extra flavor touches.

Thai Fried Chicken Sandwich

Ingredients You’ll Need:

For the Chicken and Marinade:

• 2 boneless, skinless chicken thighs (or breasts), pounded to even thickness
• 1 cup buttermilk
• 1 tbsp fish sauce
• 2 garlic cloves, minced
• 1 tbsp Thai red curry paste (optional)

For the Coating:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• Vegetable oil, for frying

For the Sauce and Toppings:

• 4 brioche buns, toasted
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp honey or sugar
• 1/2 tsp sriracha or Thai chili paste (adjust to taste)
• Pickled cucumber slices
• Sliced tomato
• Fresh cilantro leaves
• Thai-style slaw (shredded cabbage, carrots, red cabbage lightly tossed with lime and fish sauce dressing)

How Much Time Will You Need?

This Thai Fried Chicken Sandwich takes about 1 hour and 15 minutes total. Plan for 1 hour to marinate the chicken and about 15 minutes to prepare, fry, and assemble the sandwich. If you marinate overnight, your prep time will be shorter!

Step-by-Step Instructions:

1. Marinate the Chicken:

In a bowl, mix buttermilk, fish sauce, minced garlic, and Thai red curry paste (if using). Add the chicken pieces, making sure they’re fully coated, and refrigerate for at least 1 hour or overnight for best flavor and tenderness.

2. Make the Coating Mixture:

In a large bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, white pepper, and salt. Mix well to evenly distribute the spices.

3. Heat the Oil:

Pour vegetable oil into a deep skillet or deep fryer to a depth that will fully submerge the chicken. Heat the oil to 350°F (175°C) — a kitchen thermometer helps keep the temperature steady.

4. Coat the Chicken:

Remove chicken from the marinade, letting excess drip off. Thoroughly dredge each piece in the flour mixture, pressing the coating on to stick well. For extra crunch, dip it back quickly into the marinade and then into the flour mixture again.

5. Fry the Chicken:

Carefully place the coated chicken pieces in the hot oil. Fry until golden brown and cooked through, about 5–7 minutes depending on thickness. Use tongs to turn for even cooking. Drain on a wire rack or paper towels to keep crispy.

6. Prepare the Sauce:

In a small bowl, whisk together mayonnaise, lime juice, honey, and sriracha or Thai chili paste until smooth. Adjust the spice level to your liking.

7. Assemble the Sandwich:

Spread the sauce on both the top and bottom buns. Place the fried chicken on the bottom bun, then add pickled cucumber slices, sliced tomato, Thai-style slaw, and fresh cilantro leaves. Cap with the top bun.

8. Serve:

Enjoy your sandwich right away, while the chicken is warm and crunchy and the fresh flavors balance perfectly!

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken thighs or breasts, but make sure to fully thaw them in the refrigerator overnight before marinating. This helps the marinade penetrate and ensures even cooking.

Can I Make the Sandwich Ahead of Time?

It’s best to fry the chicken fresh for maximum crispiness, but you can marinate the chicken up to 24 hours ahead. If needed, you can make the sauce and slaw in advance and store separately in the fridge.

How Do I Store Leftovers?

Store fried chicken and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in the oven or air fryer to keep it crispy before assembling the sandwich.

What Can I Substitute for Fish Sauce?

If you don’t have fish sauce, soy sauce is a mild alternative though it won’t provide the exact same flavor. You can also omit it and add a pinch of salt with a splash of lime juice to bring some umami and tang.