Sink your teeth into the ultimate Thai Fried Chicken Sandwich—a tender, juicy chicken thigh marinated in fragrant Thai red curry, fried to golden crispness, crowned with a punchy chili-lime mayo, and tucked into a soft brioche bun. With every bite, you’ll discover layers of heat, tang, crunch, and fresh herbs that perfectly balance the best of Thai and American comfort food. This unforgettable sandwich brings the zingy energy of street food to your kitchen, and it’s about to become your new go-to favorite.
Ingredients You’ll Need
Each ingredient here is carefully chosen for the unbeatable flavor and texture it brings to your Thai Fried Chicken Sandwich. Don’t be intimidated—the list is simple, with nothing fussy, and every bite will prove just how crucial each element is.
- Boneless skinless chicken thighs: Stay juicy during frying and soak up every bit of marinade flavor.
- Buttermilk: Tenderizes the chicken and gives it a subtle tang that pairs beautifully with spice.
- Thai red curry paste: The secret to that irresistible savory-heat and signature Thai flavor.
- Garlic powder: Adds a foundational savory note and depth to the marinade.
- Salt: Essential for seasoning and elevating every other flavor in the sandwich.
- Black pepper: Brings gentle heat and complexity to both the marinade and the crust.
- All-purpose flour: Creates the light, crisp outer layer every fried chicken dreams of.
- Cornstarch: Makes the coating light and shatteringly crisp—never heavy.
- Vegetable oil for frying: Neutral flavor and high smoke point make it perfect for achieving golden chicken.
- Brioche buns: Buttery, ultra-soft, and sturdy enough to soak up all the juices.
- Mayonnaise: Makes the base for the irresistible chili-lime sauce that ties the sandwich together.
- Sweet chili sauce: Brings a sweet-spicy tang to the mayo spread.
- Lime juice: Cuts through the richness and keeps the flavors vibrant and lively.
- Shredded cabbage: Adds refreshing crunch that perfectly contrasts the hot chicken.
- Chopped cilantro: Gives bright, herbal freshness and a pop of color.
- Sliced cucumbers or pickled veggies (optional): Add coolness and zing; totally customizable to your taste.
How to Make Thai Fried Chicken Sandwich
Step 1: Marinate the Chicken
In a medium bowl, whisk together the buttermilk, Thai red curry paste, garlic powder, salt, and black pepper until smooth and streak-free. Place the chicken thighs in the marinade, turning them to coat fully. Let them soak and absorb all that flavor for at least 1 hour in the fridge—or even better, overnight for maximum tenderness and taste. This step ensures your Thai Fried Chicken Sandwich stands out from every other fried chicken out there.
Step 2: Prepare the Breading
When you’re almost ready to fry, create the coating by mixing the all-purpose flour and cornstarch in a large, shallow bowl. The combination is what gives your sandwich its legendary crunch, so don’t skimp on either ingredient. This mixture will cling to your marinated chicken and fry up golden and extra crispy.
Step 3: Dredge the Chicken
Remove the chicken thighs from the marinade, allowing the excess liquid to drip off (but don’t wipe off all those flavorful seasonings!). Press each piece firmly into the flour mixture, making sure every nook and cranny is coated. This is the magic that creates the irresistible crust everyone loves in a Thai Fried Chicken Sandwich.
Step 4: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry the chicken thighs in batches, being careful not to overcrowd the pan. Each piece should take 5–6 minutes per side until it’s a deep golden brown and fully cooked through. Transfer to a paper towel-lined plate to drain excess oil—get ready for some seriously crunchy, juicy chicken!
Step 5: Make the Chili-Lime Mayo
In a small bowl, mix together the mayonnaise, sweet chili sauce, and lime juice until smooth and creamy. This sauce is the tangy-sweet, spicy glue that will bring all the layers of your Thai Fried Chicken Sandwich together and take each bite up a notch.
Step 6: Toast and Assemble
Lightly toast the brioche buns until golden (a quick pass under the broiler or a hot skillet does the trick). Slather both sides of each bun with the chili-lime mayo, then stack on a freshly fried chicken thigh, a generous sprinkle of cabbage, cilantro, and if you wish, sliced cucumbers or zippy pickled veggies. Serve immediately while the chicken is hot and crispy.
How to Serve Thai Fried Chicken Sandwich
Garnishes
Pile on extra chopped cilantro, slices of fresh red chili for those who crave heat, or a wedge of lime on the side. A handful of sesame seeds or even a drizzle of sriracha can elevate the look and flavor. Garnishing isn’t just about appearances; it adds instant freshness and bright pops of flavor that take your Thai Fried Chicken Sandwich to the next level.
Side Dishes
Keep things light and vibrant with sides like a tangy Asian slaw, crispy sweet potato fries, or even a cool cucumber salad dressed with rice vinegar and sugar. These sides are the perfect foil for the richness of the sandwich, making your meal feel like a true Thai-American fusion feast.
Creative Ways to Present
Serve each Thai Fried Chicken Sandwich on a wooden board with a selection of toppings on the side so everyone can build their own masterpiece. For parties, try slicing the sandwiches into halves or quarters and skewering them with colorful picks for fun, shareable sliders. Or wrap each sandwich tightly in parchment for a picnic or lunch that makes you the envy of the office.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover chicken, cool it completely before storing. Place the fried thighs in an airtight container and refrigerate for up to three days. Keep the cabbage, cilantro, and other fresh toppings separate to preserve their crunch.
Freezing
You can freeze the fried chicken by laying the pieces in a single layer on a baking sheet until solid, then transferring them to a freezer bag or container for up to two months. This way, your next Thai Fried Chicken Sandwich can be ready at a moment’s notice without sacrificing texture.
Reheating
To keep things crispy, reheat your chicken in a 375°F (190°C) oven for about 10–15 minutes, or until hot and crunchy again. Avoid the microwave if you can, as it tends to make the coating soggy. Always assemble your sandwiches fresh to enjoy them at their best.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well if you prefer white meat. Slice them into even pieces and keep an eye on cooking time to prevent dryness. Thighs, however, remain juicier and soak up the marinade even better, but both are delicious options for a Thai Fried Chicken Sandwich.
Does this recipe work in an air fryer?
Absolutely—you can cook the coated chicken in an air fryer at 375°F for about 15–18 minutes, flipping halfway through. The result isn’t quite as decadent as classic frying, but you’ll get a crisp, flavorful Thai Fried Chicken Sandwich with less oil.
Is the Thai Fried Chicken Sandwich very spicy?
The base recipe delivers warm, aromatic heat from the Thai red curry paste and sweet chili sauce, but it isn’t overwhelming. If you’re spice-sensitive, use less curry paste. If you love things hot, feel free to add fresh chilies or a squeeze of Sriracha to the mayo!
Can I prepare parts of this recipe ahead of time?
Definitely! Marinate the chicken a day ahead and make the chili mayo in advance. You can also prep the cabbage and cilantro, then fry up everything just before eating so the sandwich is ultra-fresh and crispy.
What other sauces go well on this sandwich?
If you want to mix it up, try a drizzle of peanut sauce, a splash of fish sauce for umami depth, or even a spicy green sriracha mayo. The Thai Fried Chicken Sandwich is endlessly adaptable—make it your own!
Final Thoughts
Once you taste your homemade Thai Fried Chicken Sandwich, you’ll see why it’s more than just a sandwich—it’s a flavor-packed adventure you’ll want to revisit again and again. Don’t wait for a special occasion: let this epic creation up your sandwich game any night of the week!
Print
Thai Fried Chicken Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: Thai-American Fusion
- Diet: Non-Vegetarian
Description
This Thai Fried Chicken Sandwich combines the bold flavors of Thai red curry with crispy fried chicken, zesty chili mayo, and fresh toppings on a brioche bun for a delicious fusion twist.
Ingredients
Marinated Chicken:
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 tablespoon Thai red curry paste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breading and Assembly:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- vegetable oil for frying
- 4 brioche buns
- 1/2 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon lime juice
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- sliced cucumbers or pickled veggies (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk buttermilk, red curry paste, garlic powder, salt, and pepper. Marinate chicken for at least 1 hour.
- Prepare the Breading: Mix flour and cornstarch in a separate bowl. Heat oil to 350°F (175°C) in a skillet.
- Coat and Fry: Dredge marinated chicken in flour mixture and fry until golden brown and cooked through.
- Assemble Sandwiches: Mix mayonnaise, chili sauce, and lime juice. Toast buns, spread mayo, add chicken, top with cabbage, cilantro, and optional veggies.
Notes
- For a spicier sandwich, add Sriracha to the chili mayo.
- Swap chicken thighs with chicken breasts if preferred.
- The slaw can be tossed with rice vinegar for added tang.
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