If you’re craving a bold, crunchy, flavor-packed meal that’s sure to wow your taste buds, look no further than this Thai Fried Chicken Sandwich. Juicy marinated chicken, a crisp and vibrant Thai slaw, and a pillowy brioche bun all come together in perfect harmony for a sandwich that simply begs to be devoured. Whether you’re serving friends or indulging in a laid-back weekend treat, this sandwich brings a punch of Thai-inspired zest and spicy crunch that transforms an ordinary lunch into something memorable.
Ingredients You’ll Need
Pulling together your Thai Fried Chicken Sandwich couldn’t be easier, and every ingredient has its own special job. The marinade infuses the chicken with tangy, spicy flavor, while the slaw adds crunch and brightness. Even the breading and bun work together to ensure each bite delivers knockout texture and savory satisfaction.
- Chicken thighs: Boneless and skinless for maximum juiciness and quick frying.
- Buttermilk: Tenderizes the chicken and adds a subtle, tangy note.
- Thai red curry paste: The secret weapon for heat, color, and an irresistible Thai flavor.
- Garlic powder: Lends a mellow, all-over garlicky goodness to the marinade.
- Salt and black pepper: Essential for seasoning at every stage, creating a balanced flavor profile.
- All-purpose flour: Provides the crispy, golden crust we love on fried chicken.
- Cornstarch: Helps the coating get extra crunchy and light.
- Baking powder: Adds airiness to the breading, so your chicken never gets dense or heavy.
- Ground white pepper: Brings delicate heat and pairs beautifully with the red curry’s spice.
- Vegetable oil: Perfect for deep frying thanks to its neutral flavor and high smoke point.
- Shredded cabbage: The foundation of the slaw, giving every bite a fresh, crisp crunch.
- Shredded carrots: Deliver sweetness, color, and even more satisfying texture.
- Chopped cilantro: Pops with herby brightness in the crunchy slaw.
- Lime juice: Brightens and balances, cutting through the richness of the fried chicken.
- Rice vinegar: Adds gentle acidity for a Thai-inspired tang.
- Sugar: Just a pinch smooths out the flavors in the slaw.
- Brioche buns: Buttery and soft, ideal for holding everything together while soaking up all the tasty juices.
- Mayonnaise or sriracha mayo: The creamy layer that ties it all together—go spicy for extra kick!
- Optional cucumber slices and pickled onions: Fresh, cool crunch and tangy pop that’s simply irresistible on top of the chicken.
How to Make Thai Fried Chicken Sandwich
Step 1: Marinate the Chicken
Start by whisking together the buttermilk, Thai red curry paste, garlic powder, salt, and black pepper in a large bowl. Add the chicken thighs and toss them gently until fully coated in that fragrant, spicy marinade. Let them soak up all those flavors for at least 30 minutes (and up to overnight if you have time). The longer the chicken marinates, the juicier and more flavorful your Thai Fried Chicken Sandwich will be.
Step 2: Prepare the Breading
While your chicken is marinating, get the breading ready. In a separate bowl, mix the flour, cornstarch, baking powder, salt, and ground white pepper. This combo is your ticket to ultra-crispy, light-as-air chicken once it hits the hot oil. The baking powder and cornstarch are what make that crunch truly addictive.
Step 3: Coat the Chicken
Shake off excess marinade from your chicken thighs, then dredge each one in the flour mixture. Press lightly to ensure a generous, even layer sticks to every nook and cranny. This breading locks in the juiciness of the chicken and becomes outrageously crunchy once fried. Now’s the time to get your oil heating!
Step 4: Fry to Crispy Perfection
Heat the vegetable oil in a deep skillet or fryer to 350°F. Working in batches if needed, carefully add your breaded chicken thighs. Fry for 5–7 minutes, flipping once if needed, until they’re golden brown, supremely crispy, and cooked through. Drain the chicken on a wire rack or paper towel—this keeps it as crisp as possible for your sandwich.
Step 5: Toss Up the Thai Slaw
While your chicken rests, whip up the zesty Thai slaw. In a medium bowl, toss together shredded cabbage, carrots, cilantro, lime juice, rice vinegar, sugar, and a pinch of salt. Taste and adjust with more lime juice or vinegar if needed—you want it bright and refreshing to cut through the richness of the chicken.
Step 6: Assemble the Sandwich
Lightly toast your brioche buns so they’re buttery and slightly crispy on the outside. Slather the bottom bun with mayonnaise or sriracha mayo for a creamy, spicy base. Stack a hot, crunchy chicken thigh on top, heap on the vibrant slaw, and add cucumber slices or pickled onions if you like. Top with the other half of the bun, and your Thai Fried Chicken Sandwich is ready to dazzle!
How to Serve Thai Fried Chicken Sandwich
Garnishes
Give your Thai Fried Chicken Sandwich a professional finish with a sprinkle of extra cilantro, a squeeze of fresh lime, or a scattering of thinly sliced scallions. For an eye-catching contrast, try a quick scatter of sesame seeds or a dollop of chili crisp on top. Don’t forget those optional pickled onions—they bring a wonderful tang that lifts every bite.
Side Dishes
For a true street food feast, serve the sandwich with hand-cut fries, crispy sweet potato chips, or even a cool cucumber salad. If you’re embracing the Thai theme, pair it with a simple papaya salad or some crunchy, lightly salted edamame. These sides help balance out the richness and let you enjoy the sandwich’s bold flavors in every mouthful.
Creative Ways to Present
Take your Thai Fried Chicken Sandwich to the next level by slicing it in half and securing each piece with a skewer—perfect for a party platter. Or, offer a DIY sandwich bar, letting guests build their own with various toppings and extra chili sauces. For a fun twist, serve the chicken and slaw slider-style on mini buns for an adorable, crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover chicken or slaw, keep them separate in airtight containers in the fridge. The crispy chicken will last up to 2 days, while the slaw is best enjoyed within a day for maximum crunch with your next Thai Fried Chicken Sandwich meal prep.
Freezing
Fried chicken freezes beautifully! Once fully cooled, wrap the chicken thighs tightly and store them in a freezer-safe bag for up to a month. Leave out the slaw and fresh veggies—save those for assembly day to keep everything crisp and vibrant.
Reheating
The easiest way to revive leftover chicken is to bake it in a 375°F oven or zap it in an air fryer until heated through and crisp (about 10 minutes). Microwaving isn’t recommended as it softens the breading. The slaw is best made fresh, but if you have leftovers, drain off extra moisture before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Just be sure to pound the chicken breasts to an even thickness so they cook quickly and stay juicy. The flavors will still shine in your Thai Fried Chicken Sandwich.
How spicy is the Thai Fried Chicken Sandwich?
With Thai red curry paste and sriracha mayo, there’s a moderate kick, but you can adjust to taste. If you love heat, add extra curry paste or a dash of chili oil; for a milder version, cut back on the spice or skip the sriracha mayo.
What can I substitute for buttermilk?
No buttermilk? No problem! Mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for a few minutes. This quick hack keeps your Thai Fried Chicken Sandwich just as juicy and flavorful.
Is this sandwich gluten-free?
As written, it’s not gluten-free, but you can easily swap out the all-purpose flour for a gluten-free flour blend and double-check that your curry paste is gluten-free to enjoy a celiac-friendly Thai Fried Chicken Sandwich.
Can I make the Thai Fried Chicken Sandwich ahead for a party?
You can fry the chicken in advance and re-crisp it in the oven just before serving, while assembling the slaw the day of for peak freshness. These steps make it easy to prep a platter of sandwiches for hungry guests without losing any crunch.
Final Thoughts
Every bite of this Thai Fried Chicken Sandwich is an explosion of spicy, tangy, and satisfyingly crisp flavors that you’ll want to make again and again. Whether you’re treating yourself or sharing with loved ones, this sandwich turns any meal into an event. Try it once, and it’ll quickly become a favorite in your kitchen!
Print
Thai Fried Chicken Sandwich Recipe
- Total Time: 30 minutes (active)
- Yield: 2 sandwiches 1x
- Diet: Non-Vegetarian
Description
This Thai Fried Chicken Sandwich combines crispy fried chicken thighs marinated in Thai red curry paste, served on a toasted brioche bun with a zesty Thai slaw. A flavorful and satisfying meal with a touch of heat and crunch.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken thighs
- 1/2 cup buttermilk
- 1 tablespoon Thai red curry paste
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
For Frying:
- Vegetable oil, enough for deep frying
For the Thai Slaw:
- 1 cup shredded cabbage
- 1/4 cup shredded carrots
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Pinch of salt
For Serving:
- 2 brioche buns
- Mayonnaise or sriracha mayo
- Optional cucumber slices and pickled onions
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, red curry paste, garlic powder, salt, and pepper. Add chicken thighs, toss to coat, and marinate for at least 30 minutes.
- Prepare the Breading: In another bowl, combine flour, cornstarch, baking powder, salt, and white pepper. Dredge chicken in the flour mixture, pressing to adhere.
- Fry the Chicken: Heat oil to 350°F. Fry chicken thighs for 5–7 minutes until golden brown and cooked through. Drain on a wire rack.
- Make the Slaw: Toss cabbage, carrots, cilantro, lime juice, rice vinegar, sugar, and salt together.
- Assemble the Sandwiches: Toast brioche buns, spread with mayo, add fried chicken, slaw, and desired toppings. Serve hot.
Notes
- To make it spicier, add chili oil or sriracha to the slaw.
- Chicken breasts can be used but may need to be pounded thin for even cooking.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 670
- Sugar: 6g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
