Thai Fried Chicken Sandwich a vibrant, crunchy lunch that sings with Thai spice

This Thai fried chicken sandwich wraps bold Southeast Asian flavors in a golden, crunchy coat that feels indulgent and bright at the same time. Marinating the thighs in a creamy buttermilk and Thai red curry paste mix builds a deep savory backbone while fish sauce and brown sugar add an irresistible umami-sweet balance. Toasted brioche buns and a spicy Sriracha mayo make every bite pillowy and rich, while pickled carrots and daikon bring lively crunch and tang. If you love bold Thai flavors, try our Thai Chicken Peanut Noodles for a full-flavored weeknight menu.

Why This Recipe Is a Great Choice

This sandwich feels like restaurant quality but is doable on a busy evening. The simple marinade needs just a little time to work its magic, and the frying step is short, giving you crisp results without hours in the kitchen. It’s flexible: swap brioche for a sturdier roll or serve with a side salad for a lighter meal. The assembly is playful and visual bright pickles, fresh cilantro, and shredded lettuce stack beautifully against the golden chicken. If you prefer a lighter crisp using an air fryer technique, check the Air Fryer Honey Butter Garlic Chicken Tenders for ideas on achieving great texture with less oil.

Flavor and Texture

The marinade infuses the chicken with fragrant curry and savory fish sauce that shines through the crunchy crust once fried. Cornstarch in the coating helps develop an especially light, crackly exterior that contrasts with the tender thigh meat. Sriracha mayonnaise brings creamy heat that softens the curry intensity and ties the sandwich together. Pickled carrots and daikon cut through richness with bright acidity and a pleasant snap. Fresh cilantro on top adds an herbaceous lift and a final pop of green.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 2 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Salt and pepper, to taste
• Vegetable oil, for frying
• 4 brioche buns, toasted
• 1 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 cup shredded lettuce
• 1/2 cup pickled carrots and daikon
• Fresh cilantro leaves, for garnish

Step by Step Instructions

1. In a large bowl, combine the buttermilk, Thai red curry paste, fish sauce, and brown sugar. Mix well until the curry paste is fully incorporated.
2. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. In a separate shallow dish, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and pepper.
4. Remove the chicken from the marinade, allowing excess marinade to drip off, and dredge each thigh in the flour mixture, pressing to ensure they are evenly coated.
5. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
6. Carefully add the coated chicken thighs to the hot oil, frying in batches if necessary to avoid overcrowding. Cook for approximately 6 to 8 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165°F (75°C).
7. While the chicken is frying, prepare the sauce by mixing mayonnaise and Sriracha sauce in a small bowl. Adjust the heat by adding more or less Sriracha according to your preference.
8. Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
9. To assemble the sandwiches, spread the Sriracha mayonnaise mixture on the bottom half of each toasted brioche bun. Place a fried chicken thigh on top, followed by shredded lettuce, pickled carrots and daikon, and fresh cilantro leaves. Top with the other half of the bun.
10. Serve immediately and enjoy your delicious Thai fried chicken sandwich.

Tips for Best Results

For the crispiest crust blot excess marinade before dredging so the flour mix adheres without clumping. Maintain oil temperature between 325°F and 350°F to get a golden exterior without overcooking the interior. Fry in small batches to avoid temperature drop and uneven cooking. Make the pickles a day ahead to deepen the tang and save time when assembling. Taste the Sriracha mayo before spreading to dial the heat for your guests.

Storage and Make Ahead

Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven or air fryer at 350°F until warmed through to preserve crispiness. Keep pickles and mayonnaise separate if preparing ahead to maintain texture. Toast buns just before serving for the best contrast between soft bread and crunchy chicken.

Final Thought

This sandwich is a joyful balance of spice, crunch, and brightness that feels special without being fussy. It’s perfect for weeknight dinners, casual gatherings, or when you want a memorable sandwich. Simple swaps and make-ahead steps make it approachable for cooks of any level.

FAQ

Conclusion

For a tested take on this idea and extra tips, see Best Thai Fried Chicken Sandwich Recipe – How to Make Fried.

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