The Thai Fried Chicken Sandwich is a tasty twist on a classic favorite, featuring crispy fried chicken with all the bold flavors that make Thai food so exciting. You’ll find a crunchy, juicy chicken breast dressed with a spicy, tangy sauce and fresh veggies all nestled between soft, warm bread. It’s a mix of crispy, spicy, and fresh that’s super satisfying every bite.
I love making this sandwich when I want something that feels special but is still easy enough for a quick lunch or dinner. The key is getting the chicken perfectly crispy without being greasy, and that little zing from the Thai-inspired sauce just brings everything together for a flavor punch. I always add a little extra fresh cucumber or shredded carrot for that cool crunch that balances out the spice.
One of my favorite ways to enjoy this sandwich is alongside some simple slaw or sweet potato fries. It’s just fun to eat and share, and it always feels like a little celebration when I bite into it. If you’re looking for something different but familiar, this sandwich hits that spot perfectly and has quickly become a go-to recipe in my kitchen.
Key Ingredients & Substitutions
Chicken thighs or breasts: I prefer thighs because they stay juicy after frying, but breasts are leaner and work fine. You can even use chicken tenders for a quicker cook time.
Buttermilk: This tenderizes the chicken and helps the coating stick. If you don’t have buttermilk, mix milk with a bit of lemon juice or vinegar and let it sit for 5 minutes.
Fish sauce and soy sauce: These bring classic Thai umami flavor. If you avoid fish sauce, use extra soy sauce or coconut aminos for a milder taste.
Coating mix: The mix of flour, cornstarch, and baking powder creates that perfect crispy crust. Cornstarch is key for light crunch; all-flour coating turns out heavier.
Thai-style slaw: The fresh cabbage, carrot, and cilantro add crispness and balance the spicy fried chicken. Feel free to swap cilantro for mint if you like a different fresh note.
Sriracha in the sauce: This adds a nice spicy kick. Adjust it up or down based on how much heat you want, or swap with any Thai chili sauce you trust.
How Do You Get Crispy, Juicy Fried Chicken Every Time?
Crispy outside and juicy inside is the goal! Let the chicken marinate well to keep it moist. But the key is the coating and frying method:
- Pat off extra marinade before dredging—the coating sticks best if chicken is wet but not dripping.
- Press the flour mix firmly onto the chicken; for extra crunch, double-dip by re-wetting in buttermilk and flour again.
- Heat oil to around 350°F. Too hot and the crust burns; too cool and it gets greasy. A kitchen thermometer helps!
- Don’t crowd the pan; fry in batches so oil temperature stays steady.
- Drain on a wire rack to keep the crust crisp—paper towels trap steam and make it soggy.
Following these tips will help you get that addictive crispy coating while keeping the meat tender and juicy inside.
Equipment You’ll Need
- Deep-frying pan or heavy pot – I prefer it because it allows for even heat and easy control of oil temperature.
- Thermometer – makes sure your oil stays at the perfect 350°F for crispy, not burnt, coating.
- Wire rack or paper towels – helps drain excess oil and keeps the chicken crispy.
- Mixing bowls – for marinating chicken and preparing the coating and sauces.
- Frying tongs or slotted spoon – for carefully turning and removing the chicken pieces.
- Cutting board and sharp knife – handy for prepping vegetables and chicken.
- Toasting bread (brioche buns) – optional but adds a nice texture and flavor.
Flavor Variations & Add-Ins
- Use chicken tenders or drumsticks instead of thighs for different textures and sizes.
- Mix in chopped peanuts or cashews into the slaw for extra crunch and flavor.
- Add thinly sliced jalapeños or Thai chili peppers to the sauce or slaw for more heat.
- Try using different herbs—mint or Thai basil—for a fresh twist to the slaw.
Thai Fried Chicken Sandwich
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ground white pepper
- 1 tsp paprika
For the Coating:
- 1 ½ cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground white pepper
- 1 tsp salt
For Frying:
- Vegetable oil, enough for deep frying
For the Thai-Style Slaw:
- 1 cup shredded green cabbage
- ½ cup shredded carrot
- ¼ cup fresh cilantro leaves
- 1 tbsp lime juice
- 1 tbsp mayonnaise
- 1 tsp sugar
- Pinch of salt
For the Sauce:
- ¼ cup mayonnaise
- 1 tbsp sriracha or Thai chili sauce (adjust to taste)
- 1 tsp honey
- 1 tsp lime juice
To Assemble:
- 4 brioche buns or soft sandwich buns
- 4 large kale leaves or green leaf lettuce
How Much Time Will You Need?
This recipe takes about 1 hour and 20 minutes total. You’ll spend 10 minutes prepping the ingredients, marinate the chicken for at least 1 hour (or longer for more flavor), then about 20 minutes preparing the slaw, frying the chicken, and assembling the sandwiches.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix buttermilk, fish sauce, soy sauce, garlic powder, white pepper, and paprika. Add the chicken so it’s fully covered. Cover and pop it in the fridge for at least 1 hour, or up to overnight if you can plan ahead.
2. Prepare the Coating:
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, white pepper, and salt. This mix will give our chicken a crispy, flavorful crust.
3. Fry the Chicken:
Heat vegetable oil in a deep pan to 350°F (175°C). Remove the chicken pieces from the marinade and let extra drip off. Coat each piece well in the flour mixture, pressing gently. For an extra crispy crust, dip the chicken back briefly into the buttermilk then coat again with flour. Fry the chicken carefully in batches for 6-8 minutes or until golden brown and cooked through. Drain on a wire rack or paper towels.
4. Make the Thai-Style Slaw:
In a small bowl, toss together shredded cabbage, carrot, cilantro, lime juice, mayonnaise, sugar, and salt. This fresh slaw adds a cool crunch to balance the spicy fried chicken.
5. Mix the Spicy Mayo Sauce:
Combine mayonnaise, sriracha (or Thai chili sauce), honey, and lime juice in a bowl. Stir until smooth and creamy.
6. Toast and Assemble:
Lightly toast your brioche buns. Spread some spicy mayo on the bottom bun, add a kale or lettuce leaf, then a crispy fried chicken piece. Top with the Thai-style slaw and drizzle more spicy mayo on top. Cover with the top bun and serve right away!
Enjoy your delicious Thai Fried Chicken Sandwich full of crunch, spice, and fresh flavors!
Can I Use Frozen Chicken for This Sandwich?
Yes! Just be sure to completely thaw the chicken in the refrigerator overnight before marinating to ensure even cooking and the best texture.
Can I Make the Slaw and Sauce Ahead of Time?
Absolutely! The slaw and sauce can be prepared a day in advance and stored separately in the fridge. Give the slaw a quick toss before serving and stir the sauce well before spreading.
How Should I Store Leftover Sandwich Components?
Keep leftover fried chicken, slaw, and sauce in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven for best crispiness, and assemble sandwiches just before eating.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. This homemade substitute works great for marinating the chicken.
