Thai Fried Chicken Sandwich

The first time I bit into a Thai fried chicken sandwich, I was sitting on a plastic stool at a night market in Bangkok, watching motorcycles weave through traffic. The crunch of that perfectly spiced crust against the cool tang of pickled vegetables made me stop mid-chew and just stare at my hands. I spent the next three years trying to recreate that specific memory in my tiny apartment kitchen, ruining more than one stovetop with splattered oil and overzealous spice experiments.

My roommate walked in last Tuesday while I was marinating the chicken and immediately asked if we were having guests for dinner. I told her no, just us, and she literally did a little dance right there in the doorway. We ended up eating standing up at the counter because neither of us could wait to set the table properly.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy inside
• 1 cup buttermilk: This tenderizes the chicken and helps the curry paste really penetrate the meat
• 2 tablespoons fish sauce: Dont be scared of this ingredient, it adds umami without making anything taste fishy
• 2 tablespoons red curry paste: The secret weapon that makes this unlike any fried chicken youve ever had
• 1 teaspoon garlic powder and 1 teaspoon onion powder: These build flavor layers that garlic and onion alone cant achieve
• 1 cup all-purpose flour and ½ cup cornstarch: The cornstarch is what creates that shatteringly crispy exterior
• 1 teaspoon salt and ½ teaspoon black pepper: Keep these nearby to season the flour mixture right before dredging
• Vegetable oil for deep frying: You need enough for about 2 inches in your pan
• ½ cup mayonnaise 1 tablespoon sriracha and 1 tablespoon fresh lime juice: Whisk these together for a sauce that ties everything together
• 4 brioche buns: Toast them until theyre golden and slightly crunchy
• 1 cup shredded cabbage and ½ cup pickled carrots: The crunch and acid cut through all that rich fried goodness
• Fresh cilantro leaves: These add a bright herbal finish that makes everything taste fresher

Instructions

Marinate the chicken:

Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder until smooth, then submerge the chicken breasts completely. Let this sit in the refrigerator for at least 2 hours, though overnight will give you the most flavorful results.

Prepare the dredge:

Mix flour, cornstarch, salt, and pepper in a shallow dish until well combined, pressing out any lumps with your fingers.

Heat the oil:

Pour about 2 inches of vegetable oil into a deep frying pan or Dutch oven and bring it to 350°F, using a thermometer to be precise since this temperature matters for perfect frying.

Coat the chicken:

Remove chicken from the marinade, letting excess drip off, then press each piece firmly into the flour mixture until completely coated on all sides.

Fry until golden:

Cook chicken breasts for 6 to 8 minutes per side until deeply golden and the internal temperature reaches 165°F, then drain on paper towels.

Make the spicy mayo:

Whisk mayonnaise, sriracha, and lime juice until smooth, then taste and adjust the heat level if needed.

Toast the buns:

Lightly grill or toast brioche buns until they develop a golden crust, which helps them hold up against all those juicy toppings.

Build the sandwiches:

Spread spicy mayo on both bun halves, then layer with fried chicken, shredded cabbage, pickled carrots, and fresh cilantro before crowning with the top bun.

Pinterest

Last month I made these for a Sunday dinner with friends and nobody spoke for ten full minutes after taking their first bites. The only sounds were crunching and occasional mmms between mouthfuls, which I consider the highest compliment possible.

Making It Your Own

I started adding thin slices of fresh jalapeño to the bun whenever I want extra heat, and sometimes I swap the cabbage for quick-pickled cucumbers when thats what I have in the fridge. The red curry paste can be adjusted up or down depending on your spice tolerance, and Ive even used green curry paste when I wanted something slightly different.

Oil Management

Keep a clean metal bowl nearby for your used oil, and let it cool completely before disposing of it properly. I line my bowl with a fine-mesh strainer to catch any crispy bits that might burn during subsequent frying sessions. Properly strained and stored oil can actually be reused once or twice for similar recipes.

The Perfect Assembly Order

There actually is a right way to stack these sandwiches for maximum structural integrity. The spicy mayo goes on both buns to prevent sogginess, the cabbage needs to touch the chicken so it steams slightly, and the pickled carrots should be on top of the cabbage rather than directly against the bun.

• Sauce both bun halves generously but not dripping
• Place pickled vegetables on top of cabbage, never directly on the bun
• Put the cilantro on the very top so it stays bright and doesnt get crushed

Pinterest

These sandwiches have become my go-to for feeding crowds because they feel like something special but come together faster than you might expect. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 2 hours, but overnight is best for maximum flavor penetration. The buttermilk and red curry paste work together to tenderize and infuse the meat with aromatic Thai spices.

→ Can I make this sandwich gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free buns. The cornstarch in the dredge is naturally gluten-free and helps create that crispy texture.

→ What's the best oil temperature for frying?

Maintain your oil at 350°F (175°C) for optimal results. This temperature ensures the chicken cooks through completely while developing a golden, crunchy exterior without burning.

→ Can I bake the chicken instead of frying?

While baking is possible, it won't achieve the same crispy texture. If baking, cook at 425°F for 25-30 minutes, flipping halfway. For best results, finish under the broiler for 2-3 minutes to crisp the coating.

→ How spicy is the sriracha mayo?

The spice level is moderate with one tablespoon of sriracha. Adjust the amount to your preference—add more for heat or less for a milder flavor. The lime juice helps balance the spice with acidity.

→ Can I prepare components ahead of time?

Absolutely! Marinate the chicken up to 24 hours in advance. The sriracha mayo can be made 2-3 days ahead and stored refrigerated. Pickled carrots last up to a week in the refrigerator. Fry the chicken just before assembling for optimal crispiness.