Name: Thai Fried Chicken Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Thai
Ingredients: 4 boneless, skinless chicken thighs; 1 cup buttermilk; 2 tablespoons Thai red curry paste; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon ground black pepper; Vegetable oil, for frying; 4 brioche buns; 1 cup shredded lettuce; 1/2 cup sliced pickles; 1/2 cup mayonnaise; 2 tablespoons Sriracha hot sauce; Lime wedges, for serving

If you’re craving a sandwich that’s packed with bold flavors and crispy textures, this Thai Fried Chicken Sandwich Recipe is an absolute must-try. I stumbled upon this flavor combo when I wanted to shake up my usual fried chicken routine, and trust me—once you bite into that crunchy, spicy chicken nestled in a pillowy brioche bun with zesty pickles and a spicy mayo kick, you’ll be hooked. It’s perfect for a weekend lunch when you want something indulgent but also a little adventurous.

What makes this Thai Fried Chicken Sandwich Recipe stand out is the way those classic Thai ingredients, like red curry paste and fish sauce, infuse the chicken with umami and heat that’s unlike any fried chicken sandwich you’ve had before. And the best part? You don’t need to be a pro chef to nail this recipe. I’ll walk you through every step so your sandwich turns out crispy, flavorful, and perfectly balanced every single time.

Ingredients You’ll Need

These ingredients come together beautifully to create a crispy, flavorful sandwich that’s both satisfying and a little different from your usual fried chicken. When you shop, keep an eye out for fresh Thai red curry paste—it really is the star here! And if you don’t have buttermilk, no worries, I’ll share a quick substitute tip that works like a charm.

Boneless, skinless chicken thighs: Juicier than breast meat, these thighs stay tender and soak up the marinade beautifully.
Buttermilk: Helps tenderize the chicken and gives the batter a slight tang for deeper flavor. If you don’t have buttermilk, mix a tablespoon of lemon juice or vinegar into a cup of milk.
Thai red curry paste: This is your flavor powerhouse—adds heat and aromatic spices. I find Mae Ploy brand works great.
Fish sauce: Brings that unmistakable salty umami that takes the flavor over the top.
Soy sauce: Adds savory depth and balances the spice.
Sugar: Just a bit to round out the flavors and balance the savoriness.
All-purpose flour: The base for the crunchy outer coating.
Cornstarch: Key for extra crispiness in your fried coating.
Baking powder: Helps create a light, airy crust.
Salt, garlic powder, ground black pepper: Essential seasonings that boost the overall flavor.
Vegetable oil: Use a neutral oil with high smoke point—perfect for frying crispy chicken.
Brioche buns: Soft, slightly sweet buns that pair wonderfully with spicy, crunchy chicken.
Shredded lettuce: For fresh crunch and color.
Sliced pickles: Adds tang and a bit of acidity that cuts through the richness.
Mayonnaise and Sriracha hot sauce: Combined to make a creamy, spicy spread that’s utterly addictive.
Lime wedges: A squeeze right before eating brightens every bite.

Variations

One of my favorite things about this Thai Fried Chicken Sandwich Recipe is how easy it is to tweak based on what you like or what you have in the fridge. Feel free to experiment—these sandwiches are really flexible! I often switch up the heat level or add fresh herbs, depending on my mood.

Mild version: If you’re spice-sensitive, simply reduce the amount of red curry paste and Sriracha. I tried this for a family gathering, and everyone enjoyed the flavor without the heat overwhelming them.
Herbaceous twist: Add fresh cilantro or Thai basil leaves to the sandwich for an herbaceous punch. This added brightness really freshened things up on a hot day.
Gluten-free option: Swap the all-purpose flour with a gluten-free blend and use cornstarch as is. It still yields a crispy crust, and I’ve made it successfully this way for a friend with gluten allergies.
Spicy mayo alternative: Mix mayo with sweet chili sauce instead of Sriracha for a sweeter heat that pairs beautifully with the curry paste.

How to Make Thai Fried Chicken Sandwich Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining buttermilk, Thai red curry paste, fish sauce, soy sauce, and sugar in a bowl. Whisk those together until smooth, then add the chicken thighs so they’re fully coated. I usually let mine marinate for at least 2 hours, or overnight if you have the time—it makes the chicken juicy and infuses deep flavor. Just make sure to keep it covered in the fridge while it marinates.

Step 2: Prep Your Crispy Coating

In a separate large bowl, mix the flour, cornstarch, baking powder, salt, garlic powder, and black pepper. This combo creates that super crispy and light crust that I adore. When you’re ready to fry, coat each piece of marinated chicken in the dry mix, pressing it on so it sticks well. The secret here is not to rush the dredging; a thorough coating makes all the difference in crispiness.

Step 3: Fry to Crispy Perfection

Heat a deep pan with vegetable oil to about 350°F (175°C). Make sure the oil is hot enough before frying—use a kitchen thermometer if you can, or test with a small pinch of flour to see if it sizzles immediately. Fry the chicken thighs in batches, being careful not to crowd the pan, for about 5-7 minutes each side until golden brown and cooked through. I like to drain the fried chicken on paper towels but keep it warm in a low oven while I finish the batches.

Step 4: Put It All Together

Mix the mayonnaise and Sriracha hot sauce to create a spicy, creamy spread. Toast your brioche buns lightly on the pan or grill—this adds texture and prevents sogginess. Spread the spicy mayo on both buns, then layer shredded lettuce, the crispy chicken, and sliced pickles. Don’t forget a squeeze of fresh lime juice just before closing the sandwich—it wakes up all the flavors beautifully.

How to Serve Thai Fried Chicken Sandwich Recipe

A sandwich with a shiny golden brown bun on top and bottom. Inside, there is a crispy fried piece of chicken in the middle, with a layer of thinly sliced white sauce spread on the bottom bun. On top of the chicken, there is a colorful mix of shredded green cabbage, orange carrot sticks, and fresh green herbs, with some sliced green jalapeños visible. The sandwich sits on a white plate, which is placed on a white marbled surface, with a softly blurred background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add extra fresh cilantro leaves or Thai basil on top for a pop of color and fresh, herby flavor. Sometimes I throw on thinly sliced red onions for a little crunch and bite. And lime wedges are a must-have on the side; a quick spritz just before eating makes the sandwich taste even fresher.

Side Dishes

My go-to side with this sandwich is crispy sweet potato fries sprinkled with a hint of smoked paprika. You can also serve it with a refreshing cucumber salad or a light green papaya salad if you want to double down on the Thai vibe. And for drinks? A cold Thai iced tea or a crisp lager really complements the spice and richness.

Creative Ways to Present

If you’re making this for a party or just want to impress, try turning the sandwiches into sliders—smaller portions but just as flavorful. I’ve also arranged the sandwiches on a platter with colorful pickled vegetables and little dipping bowls of the spicy mayo for guests to customize their bites. It’s fun and looks gorgeous on the table!

Make Ahead and Storage

Storing Leftovers

I usually store leftover fried chicken separately in an airtight container in the fridge to keep the breading from getting soggy. The buns and toppings go in a different container. This way, when I’m ready to eat again, I can reheat the chicken crisp without the sandwich turning mushy.

Freezing

Freezing fried chicken sandwiches isn’t my first choice because the breading can get a little soft after thawing, but if you need to, freeze the fried chicken pieces separately on a parchment-lined tray before transferring them to a freezer bag. When you want to eat, reheat in the oven directly from frozen to help maintain crispiness.

Reheating

The best way I’ve found to reheat fried chicken is in the oven at 375°F (190°C) for about 10-15 minutes. This crisps the breading back up and warms the inside without drying the chicken. Avoid microwaving if you want to keep things crunchy!

FAQs

Can I use chicken breasts instead of thighs for this Thai Fried Chicken Sandwich Recipe?

Yes, you can use chicken breasts if you prefer leaner meat, but thighs are recommended because they stay juicier and tender during frying. If you opt for breasts, consider pounding them to an even thickness to help them cook evenly and prevent dryness.
Is there a way to make this sandwich less spicy?

Absolutely! To tone down the heat in the Thai Fried Chicken Sandwich Recipe, reduce the amount of red curry paste and Sriracha or substitute them with milder chili sauces. You can also increase the mayo proportion in the spicy spread to balance out the heat.
How do I know when the oil is at the right temperature for frying?

The ideal temperature for frying the chicken is about 350°F (175°C). If you have a kitchen thermometer, that’s the most accurate way to check. Alternatively, drop a small pinch of flour into the oil—if it sizzles and bubbles immediately but doesn’t burn, you’re good to go.
Can I prepare the marinade and coating ahead of time?

Yes, the chicken can marinate overnight in the fridge to deepen the flavors, which I highly recommend. However, it’s best to coat and fry the chicken just before serving to keep the crust crispy and fresh.

Final Thoughts

This Thai Fried Chicken Sandwich Recipe has quickly become one of my favorite dishes to make when I want something soulful yet exciting. The combination of crispy, spicy chicken with the creamy, tangy toppings feels like a hug wrapped in a sandwich. I really hope you give it a try—once you do, it might just become a regular in your kitchen, just like it did in mine. Enjoy every crunchy, flavorful bite!