Thai Fried Chicken Sandwich

This Thai Fried Chicken Sandwich is crispy, flavorful, and bursting with bold Asian-inspired taste. I love how the juicy chicken is coated in a golden, crunchy crust and paired with tangy Thai chili sauce, fresh herbs, and crisp vegetables. It’s the ultimate fusion comfort food that turns a classic fried chicken sandwich into something truly exciting.

Why You’ll Love This Recipe

I love this recipe because it brings together the crunch of perfectly fried chicken with the vibrant flavors of Thai cuisine. The balance of sweet, spicy, and savory makes every bite addictive. It’s great for lunch, dinner, or weekend get-togethers — and I can easily customize it with my favorite toppings or spice level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs or breasts

• Buttermilk

• Fish sauce

• Garlic, minced

• Ginger, grated

• All-purpose flour

• Cornstarch

• Baking powder

• Salt and pepper

• Oil, for frying

For the sandwich:

• Brioche buns or sandwich rolls

• Thai sweet chili sauce

• Mayonnaise

• Shredded cabbage or lettuce

• Pickled carrots and cucumbers

• Fresh cilantro and mint leaves

• Lime wedges

Directions

1. I start by marinating the chicken in a mixture of buttermilk, fish sauce, garlic, and ginger for at least 1 hour (or overnight for more flavor).

2. In a bowl, I combine flour, cornstarch, baking powder, salt, and pepper to create the dredge.

3. I heat oil in a deep skillet or pot to 350°F (175°C).

4. I remove the chicken from the marinade, dredge it in the flour mixture, and shake off the excess.

5. I fry each piece for about 5–6 minutes per side, until golden brown and fully cooked. I place the fried chicken on a wire rack to keep it crispy.

6. For the sauce, I mix mayonnaise with a little Thai chili sauce for a creamy, spicy spread.

7. I toast the buns lightly, then spread the chili mayo on both sides.

8. I assemble the sandwiches with the fried chicken, cabbage, pickled veggies, herbs, and a drizzle of extra Thai chili sauce.

Servings and Timing

This recipe makes 4 sandwiches. It takes around 15 minutes to prepare, 1 hour to marinate, and 15 minutes to cook.

Variations

• I sometimes bake the chicken instead of frying for a lighter version.

• For extra spice, I add sriracha or chili flakes to the sauce.

• I occasionally use lettuce wraps instead of buns for a lower-carb option.

• A drizzle of honey mixed with chili sauce gives it a sweet-spicy glaze.

Storage/Reheating

I store leftover chicken in the fridge for up to 3 days. To reheat, I bake it at 375°F for about 10 minutes to keep it crispy. I store the sauce and veggies separately and assemble fresh each time.

FAQs

Can I use chicken breasts instead of thighs?

Yes! I pound them to an even thickness so they cook evenly and stay juicy.

Is this sandwich spicy?

It has a mild to medium heat, but I adjust the spice level by adding more or less chili sauce.

Can I air-fry the chicken?

Absolutely. I cook it at 375°F for 15–18 minutes, flipping halfway through until crispy.

What kind of pickled vegetables work best?

I love using quick-pickled carrots and cucumbers — they add a tangy crunch that complements the fried chicken perfectly.

What should I serve with it?

I often pair it with sweet potato fries, coleslaw, or a simple cucumber salad.

Conclusion

This Thai Fried Chicken Sandwich is one of my favorite ways to elevate a classic comfort food. I love the combination of crispy chicken, tangy pickles, and sweet chili heat. It’s fresh, crunchy, and full of flavor — a perfect balance of indulgence and brightness in every bite.

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