Name: Thai Fried Chicken Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 boneless, skinless chicken thighs; 1 cup coconut milk; 1 tablespoon curry powder; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon salt; 1/2 teaspoon sugar; 1 cup rice flour or cornstarch; Salt and pepper, to taste; Vegetable oil, for frying (enough to deep fry, about 3 cups); 1/4 cup Thai chili sauce; 1/4 cup mayonnaise or plain yogurt; 1/2 cucumber, thinly sliced; 1/2 cup pickled carrots, thinly sliced; Fresh cilantro leaves; Fresh Thai basil leaves; 4 soft buns or brioche buns, lightly toasted

If you’re looking for something to brighten up your lunch or impress friends at your next casual get-together, this Thai Fried Chicken Sandwich Recipe is a total game-changer. The juicy, curry-marinated chicken thighs fried to crispy perfection, paired with a vibrant spicy mayo and fresh herbs, bring together bold flavors that hit all the right notes. I love how it feels exotic yet familiar, a perfect fusion of Thai flavors inside a sandwich you can hold in your hands.

What makes this Thai Fried Chicken Sandwich Recipe truly worth trying is how quickly it comes together with simple pantry staples like coconut milk and curry powder, but the depth of flavor is all there. It’s also a wonderfully customizable dish — perfect for a weeknight dinner, a weekend treat, or whenever you want a delicious twist on a classic fried chicken sandwich. Trust me, once you make this, it might just become your new favorite go-to!

Ingredients You’ll Need

Each ingredient in this Thai Fried Chicken Sandwich Recipe is chosen to balance richness, spice, freshness, and crunch. When shopping, I recommend fresh herbs and good quality chicken thighs for maximum flavor, and if you can find Thai basil, grab it—it really elevates the whole sandwich.

Boneless, skinless chicken thighs: They stay juicy and flavorful, especially when marinated in coconut milk and curry powder.
Coconut milk: Its creaminess tenderizes the chicken and adds a subtle tropical note.
Curry powder: The star spice that amps up the savory, aromatic profile.
Garlic: Freshly minced for that punch of flavor you can smell from a mile away.
Fresh ginger: Grated ginger brings a zing that brightens the marinade beautifully.
Salt and sugar: Balances the flavors—don’t skip the sugar, it rounds everything out.
Rice flour or cornstarch: For the perfect crispy coating when fried.
Vegetable oil: Plenty for deep frying to get that golden, crunchy crust.
Thai chili sauce: The magic in the sauce blend—spicy and sweet, it wakes up your taste buds.
Mayonnaise or plain yogurt: Creamy base for the spicy sauce, use what you prefer for tang or richness.
Cucumber: Thinly sliced for crunch and cooling contrast.
Pickled carrots: Adds tang and a fun pop of color.
Fresh cilantro and Thai basil leaves: Herbaceous freshness that’s essential for authentic flavor.
Soft buns or brioche buns: Lightly toasted to hold everything together without getting soggy.

Variations

Although I love this Thai Fried Chicken Sandwich Recipe as is, I also enjoy switching things up depending on what’s in my fridge or who I’m cooking for. Feel free to get creative with the toppings and heat level—it’s your sandwich after all!

Variation: Swap out boneless chicken thighs for chicken tenders if you want smaller, fry-friendly pieces. I’ve made this for a party, and bite-sized pieces disappeared twice as fast!
Dietary tweak: Use gluten-free rice flour if you’re avoiding gluten; it crisps just as well.
Heat level: If you want more kick, I sometimes add fresh sliced chilies or a splash of sriracha to the mayo sauce.
Vegetarian version: Try crispy fried tofu marinated the same way for a fantastic plant-based alternative.

How to Make Thai Fried Chicken Sandwich Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by mixing coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a bowl. Toss the chicken thighs in this aromatic marinade, making sure each piece is well coated. I like to let it rest for at least 2 hours, or overnight if I have time, so the flavors really sink in and the chicken stays super tender.

Step 2: Prep the Breading for That Perfect Crunch

After marinating, pat the chicken dry lightly—this helps the breading stick better. Season your rice flour or cornstarch with salt and pepper, then dredge each piece until fully coated. Don’t rush this step; a good coating is what gives you that addictive crunch.

Step 3: Fry the Chicken to Golden Perfection

Heat up vegetable oil in a deep pan or fryer to about 350°F (175°C). Carefully fry the chicken in batches, so the oil temperature stays steady and doesn’t drop. Fry each piece about 4-5 minutes, or until golden brown and cooked through. I always use a thermometer if I can—it’s the best way to avoid under or overcooking.

Step 4: Make the Spicy Thai Sauce

While the chicken fries, whisk together Thai chili sauce and mayonnaise or plain yogurt to create a creamy, spicy spread. This sauce is the heart of your sandwich flavor, so taste and adjust the spice and tang to your liking—it’s incredibly easy and quick.

Step 5: Assemble Your Thai Fried Chicken Sandwich Recipe

Toast your buns lightly—it adds texture and keeps the bread from getting soggy once you add the sauce. Spread a generous amount of the spicy mayo, layer on the fried chicken, then top with crunchy cucumber slices, pickled carrots, fresh cilantro, and Thai basil leaves. Press gently together and get ready to take that first glorious bite.

How to Serve Thai Fried Chicken Sandwich Recipe

Thai Fried Chicken Sandwich Recipe - Recipe Image

Garnishes

I love to sprinkle some extra chopped cilantro and Thai basil on top, and sometimes add thin slices of fresh red chili if I want a little more heat. A squeeze of lime over the top right before eating brings everything alive. These garnishes make the sandwich feel fresh and vibrant, just like a street food feast.

Side Dishes

My favorite sides to serve with this sandwich are crispy sweet potato fries or a simple Asian slaw with lime dressing. They complement the rich and spicy flavors perfectly while adding extra crunch and brightness to the meal.

Creative Ways to Present

For a casual dinner party, I like to slice the sandwich and serve it open-faced alongside little bowls of pickled veggies and extra spicy mayo. It’s fun to customize each bite! For picnics, wrapping them individually in parchment paper makes them easy to handle and mess-free.

Make Ahead and Storage

Storing Leftovers

I store leftover fried chicken in an airtight container in the fridge for up to 3 days. I keep the sandwich components separate—like the pickled carrots and greens—to avoid sogginess when reheating.

Freezing

If I want to freeze the fried chicken, I freeze it plain without the buns or toppings. I wrap the pieces individually in foil and place them in a freezer-safe bag. It keeps well for up to a month and is perfect for quick meals later on.

Reheating

To bring back the crispy texture when reheating, I pop the chicken in a preheated oven or air fryer at 375°F (190°C) for about 8-10 minutes. This method keeps the crust crunchy and the inside juicy—way better than microwaving!

FAQs

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

Absolutely. Chicken breasts will work if you prefer a leaner option, but they tend to dry out faster than thighs. To keep them juicy, consider pounding them to an even thickness and reducing the frying time slightly. Marinating longer also helps retain moisture.
What can I substitute for Thai chili sauce if it’s hard to find?

If you can’t find Thai chili sauce, you can mix sriracha with a bit of honey or sugar to balance the heat and sweetness. Alternatively, a sweet chili sauce from your grocery store works well too, just adjust the amount based on your spice preference.
Is it necessary to deep fry the chicken?

Deep frying gives the best golden crispiness, but you can shallow fry if you prefer less oil, turning the pieces often to cook evenly. Baking is an option too but won’t yield the same crunchy crust typical of this Thai Fried Chicken Sandwich Recipe.
How can I make this recipe spicier?

Add fresh chopped Thai chilies to the marinade or mix extra chili flakes into your sauce. You can also drizzle hot sauce on the finished sandwich for an extra kick—easy ways to adjust heat on the fly.
Can I prepare the sauce ahead of time?

Yes! The spicy mayo sauce can be made up to 2 days in advance and kept refrigerated. Just give it a quick stir before serving to bring it back together.

Final Thoughts

This Thai Fried Chicken Sandwich Recipe quickly became one of my favorites because it packs big flavors into a handheld meal that’s easy to make but feels special. It’s that rare recipe that’s great for a casual kitchen night yet fancy enough to impress unexpected guests. I hope you enjoy making and sharing it as much as I do—it’s one of those sandwiches that keeps everyone coming back for seconds!