Thai Fried Chicken Sandwich Recipe

I’ve always loved the crunch and bold flavors of a great fried chicken sandwich, but this Thai Fried Chicken Sandwich Recipe takes it to a whole new level. The magic is in the marinade and coating—a combination of fragrant Thai red curry paste and savory fish sauce that infuses the chicken with intense, irresistible flavor. Plus, the spicy-sweet Sriracha mayo adds the perfect creamy kick that’ll have you coming back for more.

This sandwich is fantastic for weekend lunches, casual dinners, or whenever you want to impress friends with something a bit adventurous but totally doable at home. If you love crispy chicken with a little Southeast Asian flair, this Thai Fried Chicken Sandwich Recipe is absolutely worth trying—trust me, it’s a game changer!

Ingredients You’ll Need

Each ingredient in this Thai Fried Chicken Sandwich Recipe plays a part in delivering that perfect balance of crispy, spicy, and tangy. Most are pantry staples, with just a few special touches—here’s what you’ll want to gather before starting.

• Boneless skinless chicken thighs: They stay juicy and tender thanks to their natural fat, which works beautifully with the marinade and frying.
• Buttermilk: This tenderizes the chicken and helps the marinade stick better to create that crispy crust.
• Thai red curry paste: The heart of flavor here; look for authentic pastes with lemongrass and chili for the real deal.
• Fish sauce: Adds umami depth—don’t worry, you won’t taste ‘fishy’ but instead a savory boost.
• Soy sauce: Balances the marinade with saltiness and depth.
• Sugar: Just enough to round out all the bold flavors.
• All-purpose flour and cornstarch: The combo creates an ultra-crispy coating without being heavy.
• Baking powder: Helps the crust puff up just right for that perfect bite.
• Salt, garlic powder, ground black pepper: Basic seasoning that ties it all together.
• Vegetable oil: For frying—pick a neutral oil with a high smoke point.
• Brioche buns: Soft, slightly sweet, and sturdy enough to hold all those flavors.
• Shredded lettuce and pickles: Provide crunch and tang to balance the richness.
• Mayonnaise and Sriracha hot sauce: Mixed together for a creamy, spicy spread that really kicks things up.
• Lime wedges: Fresh lime juice brightens every bite—don’t skip this!

Variations

I love experimenting with this Thai Fried Chicken Sandwich Recipe depending on my mood and what I have in the fridge. Here are some tweaks I’ve tried that you might enjoy too!

• Make it spicier: I sometimes add extra Sriracha or mix chili flakes into the flour coating when I want more heat.
• Swap the protein: Chicken breasts or even plant-based “chicken” work well if you want a leaner or vegetarian option.
• Change the bread: I’ve used ciabatta or even lettuce wraps for a low-carb twist, and they’re both tasty.
• Herb add-ins: Adding fresh cilantro or Thai basil on top really amps up the freshness.
• Make it gluten-free: Use rice flour or a gluten-free blend instead of all-purpose flour and cornstarch.

How to Make Thai Fried Chicken Sandwich Recipe

Step 1: Marinate for maximum flavor

First thing’s first—you want to mix that buttermilk with the Thai red curry paste, fish sauce, soy sauce, and sugar. Whisk it until smooth and toss the chicken thighs in, making sure each piece is well coated. This marinating step should last at least 2 hours, or better yet, overnight in the fridge. This is where the chicken soaks up that signature flavor and tenderizes beautifully.

Step 2: Prep the crispy coating

In a large bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, and black pepper. This mix is what gives you that light, crunchy, and perfectly seasoned crust. When you’re ready to coat the chicken, remove each piece from the marinade, letting any excess drip off before dredging it in the flour mixture.

Step 3: Fry to crispy perfection

Heat a deep skillet or heavy pot with about 2 inches of vegetable oil to 350°F (175°C). Don’t crowd the pan—fry the chicken in batches for even cooking and maximum crunch. Fry each piece for around 5 to 7 minutes until golden brown and the internal temperature reaches 165°F. Place the fried chicken on a wire rack to drain excess oil and keep that crust crisp.

Step 4: Assemble the sandwich

Toast your brioche buns lightly—it adds flavor and sturdiness. Then spread the spicy mayo mixture on both halves, layer shredded lettuce, a juicy Thai fried chicken thigh, and finish with pickles. Squeeze a wedge of lime over the top for a zesty hit right before serving.

How to Serve Thai Fried Chicken Sandwich Recipe

Garnishes

I usually add extra fresh cilantro leaves and thinly sliced red chili for a bit of an herbal and spicy punch. Sometimes, I pile on shredded carrot for crunch and color. Lime wedges on the side are non-negotiable—they make the flavors pop when squeezed just before taking a bite.

Side Dishes

A crisp cucumber salad or simple slaw balances the richness beautifully, plus some sweet potato fries or crispy Thai-style sticky rice cakes complement the sandwich perfectly. I also enjoy pairing it with a cold Thai iced tea or a crisp lemonade on the side.

Creative Ways to Present

For parties, I like cutting these sandwiches into sliders with mini buns—makes them easier to handle and share. Wrapping each sandwich in parchment paper with a colorful sticker or a fresh herb sprig gives a charming, homemade vibe. Sometimes I serve the chicken thighs open-faced on a bed of greens for a casual yet elegant presentation.

Make Ahead and Storage

Storing Leftovers

Leftover chicken tastes great the next day! I keep the fried chicken separately in an airtight container in the fridge to preserve crispness, and store the buns and toppings separately. This way, the sandwich stays fresh and doesn’t get soggy.

Freezing

I’ve frozen cooked fried chicken thighs successfully—just cool them completely then wrap tightly in foil or plastic wrap before freezing. When you’re ready, thaw them overnight in the fridge. The sandwich is best assembled fresh, but the chicken itself can be ready to pop in a sandwich anytime.

Reheating

To reheat without losing crunch, I warm the chicken in a 375°F oven on a wire rack for 8-10 minutes. Microwave tends to make the crust soggy, so I avoid that. Toast the buns fresh and add your toppings just before serving to keep everything tasting vibrant.

FAQs

Final Thoughts

This Thai Fried Chicken Sandwich Recipe has quickly become one of my go-to comfort meals when I want something special yet easy to make. The combination of crunchy, spicy, tangy, and creamy is just so satisfying—it’s like taking a mini trip to Thailand right from your kitchen. Give it a try for your next sandwich craving—I promise it’ll be a new favorite you’re excited to share with friends and family.

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