🎉 Introduction
The Crispy Thai Fried Chicken Sandwich takes your classic fried chicken to a whole new level of flavor. Juicy, golden-fried chicken is coated in a crispy, aromatic batter infused with Thai spices, then topped with a sweet chili glaze, crunchy slaw, and creamy sriracha mayo — all nestled inside a toasted brioche bun.
Every bite hits the perfect balance of crunchy, spicy, sweet, and tangy, delivering that addictive “Thai street food” flavor in a handheld masterpiece. This sandwich is bold, messy in the best way, and absolutely unforgettable.
🧰 Equipment Needed
- Deep frying pan or Dutch oven
- Tongs
- Mixing bowls
- Wire rack or paper towels
- Whisk and spatula
🛒 Ingredients
For the Chicken Marinade
- 2 boneless, skinless chicken thighs (or breasts, pounded to even thickness)
- ½ cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon ground white pepper
- ½ teaspoon curry powder
- ½ teaspoon chili flakes
For the Coating
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ cup cold sparkling water (add more if needed for a thick batter)
For Frying
- Vegetable or peanut oil (enough for deep frying)
For the Thai Sweet Chili Glaze
- ¼ cup Thai sweet chili sauce
- 1 teaspoon soy sauce
- ½ teaspoon lime juice
- ½ teaspoon chili paste (optional for heat)
For the Sandwich
- 2 brioche or potato buns, toasted
- ¼ cup mayonnaise
- 1 teaspoon sriracha
- 1 cup shredded cabbage or slaw mix
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- Fresh cilantro or basil leaves (optional)
👩🍳 Directions
Step 1: Marinate the Chicken
In a bowl, whisk together coconut milk, fish sauce, soy sauce, garlic powder, curry powder, chili flakes, and white pepper.
Add chicken and coat well. Cover and marinate for at least 1 hour (or overnight for maximum flavor).
Step 2: Prepare the Batter
In another bowl, combine flour, cornstarch, baking powder, paprika, and salt.
Gradually whisk in sparkling water until you have a thick, smooth batter.
💡 Pro Tip: The cold sparkling water gives your chicken that extra-light, crispy coating.
Step 3: Heat the Oil
In a deep pan, heat oil to 350°F (175°C). Use enough oil to submerge the chicken halfway.
Step 4: Coat & Fry the Chicken
Remove chicken from marinade, letting excess drip off.
Dip into the batter and carefully place into hot oil.
Fry for 4–6 minutes per side, or until golden brown and fully cooked (internal temp 165°F / 74°C).
Transfer to a wire rack to drain excess oil.
Step 5: Make the Chili Glaze
In a small saucepan, combine Thai sweet chili sauce, soy sauce, lime juice, and chili paste.
Warm over low heat until slightly thickened. Brush or drizzle over fried chicken.
Step 6: Make the Slaw
In a small bowl, toss shredded cabbage with rice vinegar, sugar, and a pinch of salt.
Let it rest for 5 minutes to soften slightly.
Step 7: Make the Sriracha Mayo
Stir together mayonnaise and sriracha until smooth. Adjust spice level to taste.
Step 8: Assemble the Sandwich
Spread sriracha mayo on both sides of the toasted bun.
Place the glazed fried chicken on the bottom half, add a scoop of slaw, and top with fresh cilantro or basil.
Close with the top bun and press gently.
Serve immediately for the ultimate crisp and flavor burst.
🍽️ Servings & Timing
- Servings: 2 sandwiches
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus marinating)
🧊 Storage & Reheating
- Refrigerate: Store leftover chicken separately for up to 2 days.
- Reheat: Reheat in an oven or air fryer at 350°F (175°C) for 10 minutes to re-crisp.
- Do Not Microwave: It will soften the crust.
🥄 Variations
- Khao Soi-Style Sandwich: Add a drizzle of coconut curry sauce on top.
- Sweet Heat Version: Mix honey into the chili glaze.
- Thai Basil Explosion: Layer fresh basil leaves under the chicken.
- Peanut Slaw: Toss slaw in a light peanut dressing for nutty depth.
- Extra Spicy: Add Thai bird chilies or chili crisp to the mayo.
- Grilled Option: Skip frying and grill marinated chicken for a lighter version.
- Coconut Crust: Add shredded coconut to the batter for a tropical crunch.
- Mini Sliders: Use small buns and chicken tenders for party-sized portions.
- Eggless Batter: Replace sparkling water with cold soda water for extra crisp.
- Vegan Twist: Use tofu slices marinated and battered the same way.
❓ 10 FAQs
- Can I use chicken breasts instead of thighs?
Yes — just pound them to even thickness so they cook evenly. - Can I bake instead of fry?
You can, but frying gives the signature Thai crisp texture. - What makes Thai fried chicken different?
The marinade’s coconut milk and fish sauce add deep umami and sweetness. - Can I use store-bought sweet chili sauce?
Yes — it’s perfect for this recipe. - Can I make it less spicy?
Skip the chili paste and use plain mayo instead of sriracha mayo. - Can I make it gluten-free?
Use rice flour and cornstarch in the batter instead of wheat flour. - Can I use an air fryer?
Yes — air fry at 375°F (190°C) for about 15 minutes, flipping halfway. - How do I keep the coating crispy?
Don’t overcrowd the pan, and place fried chicken on a wire rack, not paper towels. - What type of oil is best for frying?
Neutral oils like vegetable, peanut, or canola oil. - Can I double the recipe for a crowd?
Absolutely — keep fried chicken warm in a 200°F (95°C) oven while finishing the rest.
🏁 Conclusion
This Crispy Thai Fried Chicken Sandwich is everything a sandwich should be — crunchy, juicy, sweet, spicy, and full of bold Southeast Asian flavor. The golden fried chicken, tangy slaw, and creamy sriracha mayo make every bite a flavor explosion.
Whether you’re cooking for a crowd or treating yourself to a gourmet lunch, this sandwich delivers restaurant-level results right from your kitchen.
Crispy Thai Fried Chicken Sandwich – Sweet, Spicy & Irresistibly Crunchy Street-Food Perfection
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Ingredients
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Equipment
Method
- In a bowl, whisk together coconut milk, fish sauce, soy sauce, garlic powder, curry powder, chili flakes, and white pepper.
- Add chicken and coat well. Cover and marinate for at least 1 hour (or overnight for maximum flavor).
- In another bowl, combine flour, cornstarch, baking powder, paprika, and salt.
- Gradually whisk in sparkling water until you have a thick, smooth batter.
- 💡 Pro Tip: The cold sparkling water gives your chicken that extra-light, crispy coating.
- In a deep pan, heat oil to 350°F (175°C). Use enough oil to submerge the chicken halfway.
- Remove chicken from marinade, letting excess drip off.
- Dip into the batter and carefully place into hot oil.
- Fry for 4–6 minutes per side, or until golden brown and fully cooked (internal temp 165°F / 74°C).
- Transfer to a wire rack to drain excess oil.
- In a small saucepan, combine Thai sweet chili sauce, soy sauce, lime juice, and chili paste.
- Warm over low heat until slightly thickened. Brush or drizzle over fried chicken.
- In a small bowl, toss shredded cabbage with rice vinegar, sugar, and a pinch of salt.
- Let it rest for 5 minutes to soften slightly.
- Stir together mayonnaise and sriracha until smooth. Adjust spice level to taste.
- Spread sriracha mayo on both sides of the toasted bun.
- Place the glazed fried chicken on the bottom half, add a scoop of slaw, and top with fresh cilantro or basil.
- Close with the top bun and press gently.
- Serve immediately for the ultimate crisp and flavor burst.
Notes
🧊 Storage & Reheating
Refrigerate: Store leftover chicken separately for up to 2 days. Reheat: Reheat in an oven or air fryer at 350°F (175°C) for 10 minutes to re-crisp. Do Not Microwave: It will soften the crust.🥄 Variations
Khao Soi-Style Sandwich: Add a drizzle of coconut curry sauce on top. Sweet Heat Version: Mix honey into the chili glaze. Thai Basil Explosion: Layer fresh basil leaves under the chicken. Peanut Slaw: Toss slaw in a light peanut dressing for nutty depth. Extra Spicy: Add Thai bird chilies or chili crisp to the mayo. Grilled Option: Skip frying and grill marinated chicken for a lighter version. Coconut Crust: Add shredded coconut to the batter for a tropical crunch. Mini Sliders: Use small buns and chicken tenders for party-sized portions. Eggless Batter: Replace sparkling water with cold soda water for extra crisp. Vegan Twist: Use tofu slices marinated and battered the same way.❓ 10 FAQs
Can I use chicken breasts instead of thighs?Yes — just pound them to even thickness so they cook evenly. Can I bake instead of fry?
You can, but frying gives the signature Thai crisp texture. What makes Thai fried chicken different?
The marinade’s coconut milk and fish sauce add deep umami and sweetness. Can I use store-bought sweet chili sauce?
Yes — it’s perfect for this recipe. Can I make it less spicy?
Skip the chili paste and use plain mayo instead of sriracha mayo. Can I make it gluten-free?
Use rice flour and cornstarch in the batter instead of wheat flour. Can I use an air fryer?
Yes — air fry at 375°F (190°C) for about 15 minutes, flipping halfway. How do I keep the coating crispy?
Don’t overcrowd the pan, and place fried chicken on a wire rack, not paper towels. What type of oil is best for frying?
Neutral oils like vegetable, peanut, or canola oil. Can I double the recipe for a crowd?
Absolutely — keep fried chicken warm in a 200°F (95°C) oven while finishing the rest.
