This Thai Fried Chicken Sandwich is a perfect mix of crispy, juicy chicken with bold flavors that really wake up your taste buds. The chicken is fried to a golden crunch and paired with tangy, spicy Thai-inspired sauces and fresh veggies that add a nice balance of heat and freshness.
I love making this sandwich because it’s a fun twist on classic fried chicken that feels a bit more exciting with those bright, zesty sauces. The kick of chili and hint of sweetness really make it stand out in the best way. I usually add a little extra crunch with pickled carrots or cucumbers to keep every bite interesting.
One of my favorite ways to enjoy this sandwich is with a cold side of cucumber salad or maybe some sweet potato fries. It feels like a treat, but still something you can casually enjoy anytime. If you like a bit of spice and crisp textures, this sandwich will be your new go-to comfort food!
Key Ingredients & Substitutions
Chicken: I prefer thighs for juiciness, but breasts work well too. Using buttermilk in the marinade helps make the chicken tender and flavorful. If you don’t have buttermilk, plain yogurt or milk with a splash of vinegar is a good substitute.
Fish Sauce: This adds that classic Thai umami punch. If you can’t find it, soy sauce can work, but it changes the flavor slightly. I’d recommend trying to find fish sauce for the best authentic taste.
Thai Mayo Sauce: Mixing mayo with Sriracha and sweet chili sauce gives a nice balance of heat and sweetness. You can adjust the chili sauces to your spice level or swap Sriracha for another hot sauce you like.
Slaw & Pickled Cucumbers: The fresh crunch and tang from vinegar-based slaw and pickles cut through the fried chicken’s richness. Feel free to swap cilantro for fresh basil or mint if preferred.
How Do I Get the Chicken Crispy and Juicy Every Time?
Getting the perfect crispy outside and tender inside is key to this sandwich. Here’s what works for me:
- Marinate well: Soak chicken in buttermilk and spices for at least an hour. This locks in moisture and adds flavor.
- Dredge properly: Use a mix of flour and baking powder to create a light, crunchy coating. Press flour onto the chicken for an even coat.
- Hot oil: Heat oil to about 350°F (175°C). If it’s too cool, the chicken absorbs oil; too hot, it burns outside before cooking through.
- Don’t crowd the pan: Fry in batches to keep frying temperature steady and ensure even crispiness.
- Drain well: Rest fried chicken on paper towels to remove excess oil, so it stays crispy when assembled.
Equipment You’ll Need
- Deep-fry thermometer – I use this to keep the oil at the right temperature for crispy chicken.
- Heavy-bottomed pot or deep fryer – helps evenly cook the chicken without burning.
- Wire rack or paper towels – for draining the fried chicken and keeping it crisp.
- Mixing bowls – for marinating, sauces, and slaw prep.
- Slotted spoon or tongs – makes it easy to handle hot chicken safely.
- Measuring spoons and cups – to keep ingredients consistent and easy.
- Small bowl – for mixing the Thai mayo sauce.
- Sharp knife and chopping board – for preparing vegetables and garnishes.
Flavor Variations & Add-Ins
- Spice it up: Add a dash of cayenne pepper or chili flakes to the marinade or sauce for extra heat.
- Different proteins: Swap chicken for crispy shrimp or tofu for a vegetarian option.
- Extra crunch: Toss some chopped peanuts or crispy fried shallots on top of the slaw for added texture.
- Cheesy twist: Add a slice of melted pepper jack or mozzarella inside the bun for a dairy boost.
Thai Fried Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 tbsp fish sauce
- 1 tsp garlic powder
- 1 tsp ground white pepper
- 1 tsp paprika
- 1 tsp sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- Vegetable oil, for frying
For the Thai Mayo Sauce:
- 1/2 cup mayonnaise
- 1 tbsp Sriracha or Thai chili sauce
- 1 tbsp sweet chili sauce
- 1 tsp lime juice
Slaw:
- 1 cup shredded cabbage (green and purple mix)
- 1/2 cup shredded carrot
- 2 tbsp chopped cilantro
- 1 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
Pickled Cucumbers:
- 1 cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For Assembling:
- 4 soft sandwich buns, toasted if desired
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour marinating time (or preferably overnight for deeper flavor). Frying the chicken and assembling the sandwiches will take an additional 20-25 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, whisk together the buttermilk, fish sauce, garlic powder, white pepper, paprika, and sugar. Add the chicken thighs, making sure they’re fully covered. Cover the bowl and chill for at least 1 hour, or overnight for best results.
2. Prepare the Pickled Cucumbers:
Mix rice vinegar, sugar, and salt in a bowl until the sugar dissolves. Add the cucumber slices, toss gently, and let them sit for at least 30 minutes while you work on the other parts.
3. Make the Slaw:
In a medium bowl, combine shredded cabbage, carrot, chopped cilantro, rice vinegar, sugar, and salt. Toss everything well and set aside to develop flavors.
4. Prepare the Breading and Heat Oil:
In another bowl, mix the flour, baking powder, and salt. Pour vegetable oil into a deep pan or fryer and heat it to around 350°F (175°C). Use a thermometer for accuracy.
5. Bread and Fry the Chicken:
Remove chicken from the marinade, letting the excess drip off. Coat each piece well in the flour mixture. Carefully fry the chicken in hot oil until golden brown and cooked through—about 6 to 8 minutes. Drain on paper towels.
6. Make the Thai Mayo Sauce:
Combine mayonnaise, Sriracha (or Thai chili sauce), sweet chili sauce, and lime juice in a small bowl. Stir until smooth.
7. Assemble Your Sandwiches:
Spread a generous dollop of the Thai mayo sauce on the bottom half of each bun. Add a crispy fried chicken piece, then top with a handful of slaw and some pickled cucumber slices. Cover with the top bun and serve right away for the best taste.
Enjoy your delicious, crispy, and flavorful Thai Fried Chicken Sandwich!
Can I Use Frozen Chicken for This Sandwich?
Yes! Just be sure to completely thaw the chicken in the fridge overnight before marinating. Pat it dry to remove excess moisture which helps the breading stick better.
Can I Make the Pickled Cucumbers and Slaw Ahead of Time?
Absolutely! Both can be prepared a day ahead and stored in airtight containers in the fridge. This actually helps the flavors deepen, making the sandwich even tastier.
How Should I Store Leftover Fried Chicken?
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to help keep it crispy.
Can I Substitute the Fish Sauce?
If you don’t have fish sauce, use soy sauce as a substitute, but keep in mind it will slightly alter the flavor. For the most authentic taste, I recommend using fish sauce if possible.
