Get ready to elevate your sandwich game with this Thai Fried Chicken Sandwich! Combining crispy, golden fried chicken with vibrant Thai-inspired flavors, this sandwich delivers a perfect harmony of crunch, spice, and freshness. Whether it’s lunch, dinner, or a satisfying snack, this recipe brings the bold tastes of Thailand straight to your plate.
Why You’ll Love This Thai Fried Chicken Sandwich
This sandwich stands out with its crispy coating infused with aromatic Thai spices and a zesty sauce that adds just the right amount of heat and tang. Fresh herbs and crunchy veggies give it a refreshing contrast, making every bite exciting and delicious. Easy to prepare yet packed with flavor, the Thai Fried Chicken Sandwich will quickly become a go-to favorite for any occasion.
Ingredients for Thai Fried Chicken Sandwich
Here are the ingredients you’ll need to create your Thai Fried Chicken Sandwich:
Boneless, skinless chicken thighs: These are juicy and flavorful, perfect for frying. You can swap them for chicken breasts if you prefer a leaner option.
Buttermilk: This tenderizes the chicken and adds a rich flavor. If you don’t have buttermilk, mix regular milk with a splash of vinegar or lemon juice.
Garlic powder: A must-have for that savory kick. Fresh garlic can work too, but it may alter the texture.
Salt and black pepper: Essential for seasoning. Adjust to your taste, but don’t skimp on the salt—it enhances all the flavors.
All-purpose flour: This forms the crispy coating. You can use gluten-free flour if you need a gluten-free option.
Cornstarch: This helps achieve that extra crunch. It’s a secret weapon in frying!
Paprika: Adds a subtle smokiness and color to the coating.
Cayenne pepper: For those who like it spicy! Adjust the amount based on your heat preference.
Vegetable oil: Essential for frying. Canola or peanut oil works well too.
Brioche hamburger buns: Soft and slightly sweet, they hold everything together beautifully. Feel free to use whole wheat or gluten-free buns if you prefer.
Shredded lettuce: Adds crunch and freshness. You can also use cabbage for a different texture.
Sliced cucumbers: These provide a refreshing contrast to the spicy chicken.
Fresh cilantro leaves: A burst of herbal flavor that brightens the sandwich. If you’re not a fan, parsley is a good substitute.
Mayonnaise: The base for your sriracha mayo. You can use Greek yogurt for a lighter version.
Sriracha sauce: This spicy condiment gives the mayo a kick. Adjust the amount to suit your taste.
Juice of 1 lime: Adds acidity and brightness to the mayo, balancing the richness of the chicken.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Thai Fried Chicken Sandwich
Now that you have all your ingredients ready, let’s dive into the fun part—making your Thai Fried Chicken Sandwich! Follow these simple steps, and you’ll be savoring every bite in no time.
Step 1: Marinate the Chicken
Start by marinating the chicken thighs. In a large bowl, mix the buttermilk, garlic powder, salt, and black pepper. Add the chicken, ensuring it’s fully submerged. Cover the bowl and let it chill in the fridge for at least an hour. If you have time, marinate it overnight for even more flavor.
Step 2: Prepare the Coating
While the chicken is soaking up those flavors, it’s time to prepare the coating. In another bowl, combine the all-purpose flour, cornstarch, paprika, and cayenne pepper. This mixture will give your chicken that irresistible crunch. Set it aside for later.
Step 3: Heat the Oil
Next, heat vegetable oil in a deep skillet or fryer to 350°F. You want enough oil to submerge the chicken halfway. This ensures even cooking and a crispy exterior. Use a thermometer to keep an eye on the temperature; it’s crucial for perfect frying.
Step 4: Fry the Chicken
Once the oil is hot, remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure it sticks. Carefully place the chicken in the hot oil, frying in batches if necessary. Cook for 5-7 minutes until golden brown and cooked through. The internal temperature should reach 165°F. Once done, transfer the chicken to a plate lined with paper towels to drain excess oil.
Step 5: Make the Sriracha Mayo
While the chicken is frying, whip up the sriracha mayo. In a small bowl, mix together the mayonnaise, sriracha sauce, and lime juice. Adjust the sriracha to your spice preference. This creamy, spicy sauce will elevate your sandwich to new heights!
Step 6: Toast the Buns
Toasting the brioche buns adds a lovely texture. Heat a skillet or grill over medium heat and lightly toast the buns until golden brown. This step is essential; it prevents the buns from getting soggy once you add the toppings.
Step 7: Assemble the Sandwich
Now comes the best part—assembly! Spread a generous amount of sriracha mayo on the bottom bun. Layer on the crispy fried chicken, followed by shredded lettuce, sliced cucumbers, and fresh cilantro. Top it off with the other half of the bun. Serve immediately and enjoy the explosion of flavors!
Tips for Success
Double-dip the chicken for extra crunch: After the first coating, dip it back in buttermilk and then in the flour mixture again.
Use a thermometer to check oil temperature: This ensures perfectly fried chicken every time.
Let the fried chicken rest: Allow it to sit for a few minutes before assembling to maintain its crispiness.
Customize the spice level: Adjust the sriracha in the mayo to suit your taste.
Equipment Needed
Deep skillet or fryer: A heavy-bottomed pot works too if you don’t have a fryer.
Thermometer: Essential for checking oil temperature; a candy thermometer is a great alternative.
Mixing bowls: Use any size you have on hand for marinating and mixing.
Slotted spoon: Perfect for removing the chicken from the oil.
Paper towels: Handy for draining excess oil after frying.
Variations
Spicy Thai Basil Chicken: Swap the chicken thighs for ground chicken and add fresh Thai basil to the mix for a fragrant twist.
Gluten-Free Option: Use gluten-free flour and cornstarch for the coating to make this sandwich suitable for gluten-sensitive diners.
Vegetarian Version: Replace the chicken with crispy fried tofu or eggplant slices for a delicious plant-based alternative.
Herb-Infused Mayo: Add fresh herbs like mint or basil to the sriracha mayo for an extra layer of flavor.
Pickled Vegetables: Top your sandwich with pickled carrots and daikon for a tangy crunch that complements the spicy chicken.
Serving Suggestions
Fries or Sweet Potato Fries: Crispy fries are a classic side that pairs perfectly with the sandwich.
Coleslaw: A refreshing coleslaw adds crunch and balances the spice.
Cold Beer: A light lager or pale ale complements the flavors beautifully.
Presentation: Serve on a wooden board with extra sriracha on the side for dipping.
FAQs about Thai Fried Chicken Sandwich
As you embark on your culinary adventure with the Thai Fried Chicken Sandwich, you might have a few questions. Here are some common queries that can help you along the way:
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used for a leaner option. Just keep an eye on the cooking time, as they may cook faster than thighs.
How can I make this sandwich less spicy?
If you prefer a milder flavor, simply reduce the amount of sriracha in the mayo. You can also skip the cayenne pepper in the coating for a gentler taste.
What can I serve with the Thai Fried Chicken Sandwich?
This sandwich pairs wonderfully with crispy fries, coleslaw, or even a refreshing salad. A cold beer or iced tea can also complement the flavors nicely.
Can I prepare the chicken in advance?
Yes! You can marinate the chicken thighs a day ahead. Just keep them covered in the fridge until you’re ready to fry them up.
Is this sandwich gluten-free?
To make a gluten-free Thai Fried Chicken Sandwich, simply substitute the all-purpose flour and cornstarch with gluten-free alternatives. Enjoy without worry!
Final Thoughts
Creating a Thai Fried Chicken Sandwich is more than just cooking; it’s about crafting a moment of joy. The crispy chicken, zesty sriracha mayo, and fresh veggies come together to create a symphony of flavors that dance on your palate. Each bite is a reminder of the simple pleasures in life, whether shared with family or enjoyed solo after a long day. This sandwich is not just a meal; it’s an experience that invites you to savor every moment. So, roll up your sleeves, dive into the kitchen, and let this delightful dish bring a smile to your face!
A delicious Thai Fried Chicken Sandwich featuring crispy fried chicken thighs, spicy sriracha mayo, and fresh vegetables, all nestled in a soft brioche bun.
Ingredients
Scale
1 pound boneless, skinless chicken thighs
1 cup buttermilk
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon cayenne pepper (adjust for spice preference)
Vegetable oil, for frying
4 brioche hamburger buns
1 cup shredded lettuce
1/2 cup sliced cucumbers
1/4 cup fresh cilantro leaves
1/2 cup mayonnaise
2 tablespoons sriracha sauce (adjust for spice preference)
Juice of 1 lime
Instructions
In a large bowl, combine buttermilk, garlic powder, salt, and black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
In another bowl, mix together flour, cornstarch, paprika, and cayenne pepper.
Heat vegetable oil in a deep skillet or fryer to 350°F.
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
Carefully place chicken in the hot oil, frying in batches if necessary. Cook for 5-7 minutes or until golden brown and cooked through (internal temperature should reach 165°F). Remove and drain on paper towels.
In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix well.
Toast brioche buns lightly on a skillet or grill.
Assemble the sandwiches by spreading the sriracha mayo on the bottom bun, adding fried chicken, shredded lettuce, sliced cucumbers, and cilantro. Top with the other half of the bun.
Serve immediately and enjoy!
Notes
For a crunchier texture, double-dip the chicken in the buttermilk and flour mixture before frying.
Substitute the chicken thighs with chicken breasts for a leaner option, but be mindful of cooking time as breasts may cook faster.
