Crispy Thai Fried Chicken Sandwich – Sweet, Spicy & Irresistibly Crunchy Street-Food Perfection

Crispy Thai Fried Chicken Sandwich – Sweet, Spicy & Irresistibly Crunchy Street-Food Perfection

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.

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Prep Time 15

Cook Time 20

Servings: 2 Servings

Ingredients Equipment Method Notes

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

Equipment

Deep frying pan or Dutch oven
Tongs
Mixing bowls
Wire rack or paper towels
Whisk and spatula

Method

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.

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.

🏁 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.