The Thai Fried Chicken Sandwich is a crispy, flavorful twist on a classic favorite. Imagine juicy fried chicken coated in a crunchy breading with a hint of Thai spices, tucked inside a soft bun. The sandwich usually comes with fresh veggies and a spicy, tangy sauce that brings everything together perfectly.
I love making this sandwich when I want something satisfying but with a little kick. The balance between the crispy chicken and the cool, creamy sauce makes every bite exciting. One tip I’ve learned is to let the chicken rest a bit after frying so the breading stays super crunchy when you build your sandwich.
This sandwich works great for a casual lunch or a laid-back dinner with friends or family. I like serving it with some simple pickled veggies or a side of fries. Every time I make it, people ask for the recipe because it’s just that good and so easy to whip up!
Key Ingredients & Substitutions
Chicken: Thighs are juicier and more forgiving during frying, but breasts work if you trim them thin. For a leaner option, try air frying instead of deep frying.
Buttermilk: It tenderizes the chicken and adds flavor. If you don’t have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
Flour & Cornstarch: A combo of these gives the breading a light, extra crispy texture. You can swap cornstarch for rice flour for a gluten-free twist.
Slaw: The mix of green and purple cabbage adds crunch and color. Mayo keeps it creamy, but swap for yogurt or vegan mayo if you prefer lighter or dairy-free options.
Fish Sauce: Adds umami in the slaw but is optional. Soy sauce or coconut aminos are good substitutes for vegetarians or those avoiding fish sauce.
Sriracha or Thai chili sauce: This adds the signature spicy kick to the sandwich sauce. If you want less heat, reduce the amount or swap for a mild chili sauce.
How Do I Get Crispy, Flavorful Fried Chicken Every Time?
The secret to great fried chicken is the marinade, the dredge, and careful frying:
- Marinate well: Let your chicken soak in the spiced buttermilk for at least an hour to tenderize and build flavor.
- Double coat: Dredge once in the flour mixture, dunk back into buttermilk, then dredge again. This double layer locks in moisture and boosts crispiness.
- Hot oil: Keep oil at about 350°F (175°C). Too hot burns the crust before inside cooks; too cool makes chicken greasy.
- Don’t overcrowd: Fry in batches to keep oil temperature steady and maintain crispness on every piece.
- Drain well: Let fried chicken rest on paper towels or a wire rack to stay crispy without sogginess.
With these tips, your fried chicken will be crunchy outside, tender inside, and packed with flavor—perfect for your Thai Fried Chicken Sandwich!
Equipment You’ll Need
- Deep-fry thermometer – I recommend it to keep oil at the perfect temperature for crispy chicken.
- Deep fryer or large heavy-bottomed pot – Ensures safe, even frying and enough space for the chicken.
- Slat or spider strainer – Makes it easy to lift and drain the chicken from hot oil.
- Mixing bowls – For marinating, coating, and tossing the slaw ingredients.
- Whisk and tongs – Whisk for sauces and tongs to handle the chicken safely during frying.
- Toaster or skillet – For lightly toasting the buns so they stay warm and crisp.
Flavor Variations & Add-Ins
- Use chicken breasts or even boneless, skinless thighs with skin for extra flavor. For a vegetarian twist, try crispy tofu.
- Swap the spicy Sriracha for sweet chili sauce or add a dash of hoisin sauce for a sweeter, richer flavor.
- Add sliced pickled vegetables or mango salsa for a tangy, fresh contrast.
- Incorporate different herbs like Thai basil or mint into the slaw for extra freshness and color.
Thai Fried Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp chili powder or cayenne pepper (adjust for spice level)
- Vegetable oil, for frying
- 4 brioche or soft sandwich buns
- Fresh cilantro leaves
Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 medium carrot, julienned or shredded
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp fish sauce (optional)
- 1 tsp sugar
- Pinch of salt
Sauce:
- 3 tbsp mayonnaise
- 1 tbsp Sriracha or Thai chili sauce
- 1 tsp lime juice
- 1 tsp honey
Toppings:
- Fresh jalapeño slices (adjust to spice preference)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 1 to 12 hours for marinating (depending on your schedule), 10-15 minutes for frying and toasting, and a few minutes to assemble. Plan ahead to marinate the chicken for the best tender, flavorful results!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, whisk together the buttermilk, garlic powder, onion powder, ground coriander, paprika, salt, and black pepper. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, or up to overnight.
2. Prepare the Breading Mix:
In another bowl, combine the flour, cornstarch, baking powder, chili powder, and a pinch of salt. Mix well.
3. Make the Slaw:
In a large bowl, toss together the shredded green and purple cabbage with the carrot. In a smaller bowl, whisk mayonnaise, lime juice, fish sauce (if using), sugar, and salt until smooth. Pour this dressing over the vegetables and toss well. Set aside.
4. Heat the Oil:
Pour vegetable oil into a deep pan or fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to get the best results.
5. Coat the Chicken:
Remove the chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture. For an extra crispy crust, dip the chicken back into the buttermilk briefly and dredge again in the flour mixture.
6. Fry the Chicken:
Carefully place the coated chicken pieces in the hot oil. Fry for 5-7 minutes or until golden brown and fully cooked inside. Avoid overcrowding the pan — fry in batches if needed. Drain fried chicken on paper towels to keep it crispy.
7. Toast the Buns:
Lightly toast the sandwich buns to warm them and give a little crunch to the cut sides.
8. Make the Sauce:
In a small bowl, mix mayonnaise, Sriracha, lime juice, and honey until smooth and well combined.
9. Assemble the Sandwich:
Spread some sauce on the bottom bun. Add a piece of fried chicken, then a generous scoop of slaw, fresh jalapeño slices for heat, and fresh cilantro leaves. Finish with the top bun.
10. Serve and Enjoy:
Serve immediately while the chicken is crispy and hot. You can add lime wedges or extra sauce on the side for dipping.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and frying. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps the marinade soak in evenly and ensures even cooking.
Can I Make the Slaw and Sauce Ahead of Time?
Absolutely! You can prepare the slaw and sauce a few hours ahead or even the night before. Keep them refrigerated in airtight containers. Just toss the slaw again before serving if it sits for a while to refresh the texture.
How Should I Store Leftover Sandwich Components?
Store leftover fried chicken, slaw, and sauce separately in the fridge in airtight containers for up to 3 days. Reheat the chicken in the oven or air fryer to keep it crispy, and assemble the sandwich fresh to avoid sogginess.
Can I Adjust the Spice Level?
Definitely! Adjust the amount of chili powder in the dredge, the jalapeño slices, and the Sriracha in the sauce to fit your heat preference. Removing jalapeños or using a milder chili sauce works well if you want less spice.
