The Thai Fried Chicken Sandwich is a perfect mix of crispy, tender chicken with a punch of bold, zesty flavors. The crunchy coating gives way to juicy chicken inside, while the vibrant Thai-inspired sauce adds a tangy and slightly spicy kick that makes this sandwich stand out from the usual fried chicken routine.
I really love making this sandwich when I want something a little different but still super comforting. The balance of textures and flavors gets me every time—crunchy crust, soft bun, and that bright sauce all coming together is just amazing. Sometimes I add extra fresh herbs or a squeeze of lime to amp up the freshness even more.
My favorite way to enjoy this sandwich is with a side of simple slaw or sweet potato fries. It’s the kind of meal that’s great for a casual lunch or a fun dinner with friends. Whenever I make it, everyone ends up asking for seconds—and honestly, I don’t blame them! It’s a real crowd-pleaser that’s easy to get hooked on.
Key Ingredients & Substitutions
Chicken thighs: Using boneless, skinless thighs keeps the meat juicy and tender. You can swap with chicken breasts if preferred, but thighs stay moister after frying.
Buttermilk: It tenderizes the chicken and helps the coating stick. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar as a substitute.
Fish sauce: Adds authentic Thai umami flavor. If you can’t find it, a splash of soy sauce can work but won’t have the same depth.
Coating mix: The mix of flour and cornstarch creates a crispy crust. Cornstarch is key here—don’t skip it! Feel free to adjust the cayenne for your preferred spice level.
Slaw: Fresh cabbage and carrots add a crunchy, refreshing balance. You can swap mayo for yogurt or vegan mayo if you want a lighter or dairy-free version.
Buns: Soft brioche buns work perfectly, but you can use any sandwich bun or even a sturdy roll you like.
How Do I Get Extra Crispy and Juicy Fried Chicken?
The key steps are the marinade and double dredging:
- Marinate chicken in buttermilk and spices for at least 2 hours to tenderize and flavor deeply.
- Coat the chicken in the flour-cornstarch mix, dip it back in the marinade, then coat again. This double dip builds that crunchy crust.
- Fry at the right temperature (around 350°F/175°C). Too low makes greasey chicken, too high burns the crust.
- Drain on a rack to keep the crust crisp, avoiding paper towels which trap steam.
These tips helped me get perfectly crispy chicken with juicy meat every time—and I’m sure they’ll help you too!
Equipment You’ll Need
- Deep-fryer or large heavy-bottomed skillet – I prefer a deep-fryer for even oil temperature, but a deep skillet works well for frying.
- Thermometer – keeps the oil at the perfect temp (around 350°F) so the chicken crisps up without burning.
- Wire rack or paper towels – to drain the fried chicken and keep it crispy.
- Mixing bowls – for marinating, mixing the coating, and preparing the slaw.
- Sharp knife and cutting board – for slicing cucumbers and veggies.
- Toaster or skillet – to toast the buns lightly before assembly.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp or fish fillets instead of chicken for different seafood flavors.
- Spice level: Adjust cayenne and Sriracha in the mayo to make it more or less spicy.
- Veggie toppings: Add pickled red onions or jalapeños for extra zing and crunch.
- Herb mix: Incorporate Thai basil or mint into the slaw for more fresh flavor.
How to Make a Thai Fried Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 tablespoon fish sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1 teaspoon salt
For the Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon paprika
- Salt and pepper to taste
For Frying:
- Vegetable oil for deep frying
For the Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh cilantro leaves
For Assembly:
- 4 soft brioche or sandwich buns
- Sliced cucumber (about ½ cucumber, thinly sliced)
- Spicy Thai-inspired mayonnaise (see below)
- Sweet chili sauce for drizzling
Spicy Thai-inspired Mayonnaise:
- ½ cup mayonnaise
- 1 tablespoon Sriracha or Thai chili sauce
- 1 teaspoon lime juice
- 1 teaspoon fish sauce
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and coat the chicken, then 6–8 minutes to fry each batch. However, you’ll want to marinate the chicken for at least 2 hours to get the best flavor and juiciness. Plus, preparing the slaw and spicy mayo will take about 10 minutes. Overall, plan on about 2 hours and 30 minutes including marinating, but active hands-on time is around 30 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the buttermilk, fish sauce, garlic powder, ground coriander, white pepper, and salt. Add the chicken thighs and fully submerge them. Cover and refrigerate for at least 2 hours, or overnight if you have time. This helps make the chicken juicy and flavorful.
2. Prepare the Slaw:
In a bowl, combine green cabbage, purple cabbage, and shredded carrots. In a small bowl, mix mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Toss this dressing with the cabbage mixture, then add fresh cilantro leaves and mix lightly. Chill until ready to serve.
3. Make the Spicy Thai Mayonnaise:
Mix mayonnaise, Sriracha, lime juice, and fish sauce in a small bowl until smooth. Adjust the spice or tanginess as you like. Set aside.
4. Prepare the Coating:
In a large bowl, whisk together the flour, cornstarch, baking powder, cayenne pepper, paprika, salt, and pepper. This dry mix will give the chicken a crispy and flavorful crust.
5. Coat and Fry the Chicken:
Remove the chicken thighs from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so it sticks. For extra crunch, dip the chicken back into the buttermilk marinade briefly, then coat again with the flour mixture. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the chicken for 6–8 minutes until golden brown and fully cooked (internal temp 165°F/75°C). Drain the fried chicken on a wire rack or paper towels.
6. Toast the Buns:
Lightly butter the brioche buns and toast them until they’re golden and slightly crisp. This adds extra flavor and helps prevent sogginess.
7. Assemble the Sandwich:
Spread the spicy Thai mayonnaise on both top and bottom halves of the buns. Layer cucumber slices on the bottom bun, then add the crispy fried chicken. Drizzle a bit of sweet chili sauce over the chicken, then pile on the fresh Thai-style slaw. Add fresh cilantro leaves if you like, then place the top bun on.
8. Serve:
Serve the sandwich while the chicken is hot and crispy. It’s perfect with sides like sweet potato fries, a simple salad, or your favorite chips. Enjoy the bold, crunchy, tangy flavors!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs—but make sure to thaw them completely in the fridge overnight before marinating. This helps the marinade penetrate well and ensures even cooking.
How Do I Store Leftover Thai Fried Chicken Sandwiches?
Store leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days. Reheat the chicken in the oven at 350°F for 10–15 minutes to help maintain crispiness before assembling the sandwich again.
Can I Make the Slaw in Advance?
Absolutely! The slaw can be made a day ahead and kept covered in the fridge. The flavors will meld nicely, but avoid adding fresh cilantro until just before serving to keep it bright and fresh.
What Can I Substitute for Fish Sauce in the Recipe?
If you don’t have fish sauce, you can use soy sauce or tamari as a substitute. It won’t have the exact same flavor, but it will still add a savory umami boost to the marinade and mayo.
