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Thai Fried Chicken Sandwich:

Crispy Thai Fried Chicken Sandwich for Flavor Lovers

Enjoy this crispy Thai Fried Chicken Sandwich, bursting with flavor and customizable toppings.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound boneless, skinless chicken thighs Provides moistness and flavor
  • 1/4 cup soy sauce Opt for low-sodium for a healthier option
  • 2 tablespoons fish sauce Enhances overall flavor
  • 2 tablespoons fresh lime juice Always choose fresh for best taste
  • 1 tablespoon grated ginger Fresh is preferred for maximum flavor
  • 2 cloves garlic (minced) Essential for marinating
  • 1 teaspoon ground coriander Can substitute with ground cumin
  • 1/2 teaspoon white pepper Regular black pepper works in a pinch
  • 1 teaspoon turmeric Essential for authentic Thai flavor
For the Crispy Batter
  • 1 cup all-purpose flour Chickpea or rice flour can be used for gluten-free options
  • 1/2 cup cornstarch Enhances crispiness
  • 1/2 cup rice flour Can use more cornstarch as a substitute
  • 1 teaspoon baking powder Acts as a leavening agent
  • 1 cup ice water Cold water is crucial for achieving a crispy coating
For the Spicy Mayo
  • 1/2 cup mayonnaise Greek yogurt can be swapped for a lighter option
  • 2 tablespoons sriracha Adjust to suit your heat preference
  • 1 tablespoon honey Agave serves as a vegan alternative
  • 1 teaspoon sesame oil Olive or vegetable oil can be substituted
For the Pickled Slaw
  • 2 cups shredded cabbage (green & red) Use any fresh cabbage mix you prefer
  • 1 cup grated carrots Substitute with chopped cucumbers for different texture
  • 1/2 cup rice vinegar Apple cider vinegar makes a fine alternative
  • 1 tablespoon sugar Can be omitted if desired
  • 1 teaspoon salt Adjust to taste
For Assembly
  • 4 pieces brioche buns Swap for ciabatta or lettuce wraps for lower-carb option
  • 1/2 cup fresh cilantro Can be omitted or substituted with parsley
  • 1 cup cucumbers Optional for added crunch

Equipment

  • Mixing bowls
  • Skillet
  • Whisk
  • wire rack
  • Thermometer

Method
 

Marinating Chicken
  1. Combine soy sauce, fish sauce, lime juice, grated ginger, minced garlic, ground coriander, white pepper, and turmeric in a bowl, blending well. Submerge the chicken thighs in the marinade and refrigerate for at least 2 hours.
Preparing Pickled Slaw
  1. In a large mixing bowl, combine shredded cabbage with grated carrots. In a separate bowl, whisk together rice vinegar, sugar, and salt until dissolved, then pour over the cabbage and carrots.
Making Spicy Mayo
  1. In a medium bowl, whisk together mayonnaise, sriracha, honey, and sesame oil until smooth. Cover and refrigerate until ready.
Coating and Frying Chicken
  1. Prepare the crispy batter by mixing flour, cornstarch, rice flour, baking powder, and ice water until combined. Heat oil in a skillet to 350°F. Dip each chicken thigh into the batter and fry for 6-8 minutes.
Draining and Assembling Sandwich
  1. Transfer fried chicken to a wire rack to drain. Toast brioche buns, spread spicy mayo on both sides, and assemble the sandwich with crispy chicken, pickled slaw, cilantro, and cucumbers.
Serving
  1. Close the sandwich with the top half and serve immediately while hot. Enjoy with your favorite sides.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 1200mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken longer for better flavor; keep pickled slaw and chicken separate for optimal texture.

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