Thai Fried Chicken Sandwich Recipe

This crispy, juicy Thai Fried Chicken Sandwich is made with marinated chicken thighs, sriracha mayo, and ready in 35 minutes. Biting through the shatteringly crisp crust into tender meat while the tangy slaw cuts through the richness is truly satisfying. I love making these on weekends instead of ordering out.

Better Than Takeaway

I used to rely on my local spot for an Asian-inspired sandwich, but I realised frying chicken at home yields much better results. The secret I discovered was mixing cornstarch with regular flour for a lighter, crispier coating that stays crunchy even when sauced.

If you fry the thighs twice, you get that ultimate takeout-style shatter. Controlling the heat and using fresh brioche buns makes a huge difference in the final texture.

Thai Fried Chicken Sandwich Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 cloves garlic, minced
• 1/2 tsp ground white pepper
• 1/2 cup plain flour
• 1/2 cup cornstarch
• Vegetable oil, for frying
• 4 brioche buns, toasted
• 1/2 cup mayonnaise mixed with 2 tbsp sriracha
• 1 cup shredded cabbage mixed with 1 tbsp lime juice

How To Make Thai Fried Chicken Sandwich

1. Marinate the chicken: In a bowl, toss the chicken thighs with soy sauce, fish sauce, garlic, and white pepper. Let it sit for 15 minutes.
2. Prepare the dredge: Whisk together the plain flour and cornstarch in a shallow dish.
3. Coat the chicken: Dredge each marinated thigh in the flour mixture, pressing firmly so the coating sticks.
4. Fry the chicken: Heat vegetable oil in a deep pan to 175C (350F). Fry the chicken for 6-8 minutes until golden brown and cooked through.
5. Assemble the sandwiches: Spread sriracha mayo on the toasted buns, add the crispy chicken, and top with the lime cabbage slaw.

Recipe Tips

• Check oil temperature: Using a thermometer ensures the chicken cooks through without burning the crust.
• Double dredge for crunch: If you want an extra thick crust, dip the floured chicken briefly back into the marinade and flour it again.
• Rest the chicken: Let the fried chicken drain on a wire rack rather than paper towels so the bottom does not get soggy.

What To Serve With Thai Fried Chicken Sandwich

Serve these crispy sandwiches with a side of sweet potato fries or a cooling cucumber salad. A light, crisp lager or a tall glass of Thai iced tea balances the savoury, spicy flavours perfectly.

How To Store

Keep leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 190C (375F) to restore the crunch. Do not store assembled sandwiches, as the buns will become soggy.

FAQs

• Can I use chicken breasts instead of thighs? Yes, but thighs are juicier and more forgiving when fried. If using breasts, pound them to an even thickness.
• Can I bake or air fry this? Air frying works well. Spray the coated chicken generously with oil and air fry at 200C (400F) for 15-18 minutes, flipping halfway.
• Is it very spicy? The chicken itself is mild. The heat comes entirely from the sriracha mayo, which you can adjust to your preference.

Nutrition

• Calories: 620 kcal
• Total Fat: 32 g
• Saturated Fat: 5 g
• Cholesterol: 105 mg
• Sodium: 950 mg
• Total Carbohydrate: 52 g
• Protein: 28 g

Try More Recipes:

• Crispy Fried Chicken Sandwich Recipe
• Grilled Chicken Cheese Sandwich Recipe
• Hot Honey Grilled Chicken Sandwich Recipe

Thai Fried Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Crispy, juicy Thai Fried Chicken Sandwich featuring savory soy marinated chicken, spicy sriracha mayo, and tangy cabbage slaw, ready in exactly 35 minutes. Skip the delivery fees and make this incredibly satisfying comfort food for a fun weekend fakeaway night.

Ingredients

• 4 boneless, skinless chicken thighs

• 2 tbsp soy sauce

• 1 tbsp fish sauce

• 2 cloves garlic, minced

• 1/2 tsp ground white pepper

• 1/2 cup plain flour

• 1/2 cup cornstarch

• Vegetable oil, for frying

• 4 brioche buns, toasted

• 1/2 cup mayonnaise mixed with 2 tbsp sriracha

• 1 cup shredded cabbage mixed with 1 tbsp lime juice

Directions

• 1. Marinate the chicken: In a bowl, toss the chicken thighs with soy sauce, fish sauce, garlic, and white pepper. Let it sit for 15 minutes.
• 2. Prepare the dredge: Whisk together the plain flour and cornstarch in a shallow dish.
• 3. Coat the chicken: Dredge each marinated thigh in the flour mixture, pressing firmly so the coating sticks.
• 4. Fry the chicken: Heat vegetable oil in a deep pan to 175C (350F). Fry the chicken for 6-8 minutes until golden brown and cooked through.
• 5. Assemble the sandwiches: Spread sriracha mayo on the toasted buns, add the crispy chicken, and top with the lime cabbage slaw.