Name: Thai Fried Chicken Sandwich Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Thai-American Fusion
Ingredients: 4 boneless, skinless chicken thighs; 1 cup buttermilk; 2 tablespoons Thai red curry paste; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon ground black pepper; Vegetable oil, for frying; 4 brioche buns; 1 cup shredded lettuce; 1/2 cup sliced pickles; 1/2 cup mayonnaise; 2 tablespoons Sriracha hot sauce; Lime wedges, for serving

Let me tell you, this Thai Fried Chicken Sandwich Recipe is an absolute game-changer. Crispy, tender chicken thighs marinated in a flavorful mix of buttermilk and Thai red curry paste, then fried to golden perfection and tucked into a soft brioche bun with spicy mayo—it’s unlike any fried chicken sandwich you’ve tried before. When you’re craving something with a little kick but still crave that classic comfort, this is your go-to.

I’ve made this recipe on busy weeknights when I want to impress without spending forever in the kitchen, and it always delivers. The balance of sweet, spicy, and tangy flavors makes it perfect for weekend cookouts or casual dinners with friends. Trust me, once you make this Thai Fried Chicken Sandwich Recipe, you’ll want to make it a regular in your rotation.

Ingredients You’ll Need

Each ingredient comes together to build layers of flavor and texture. A few unique pantry staples like Thai red curry paste and fish sauce add that authentic punch, while familiar items like buttermilk keep the chicken tender and juicy. Shopping tip: pick the freshest chicken thighs you can and don’t skip the brioche buns—they soak up the sauce just right without getting soggy.

Boneless, skinless chicken thighs: These stay juicy and flavorful, much better than breast for frying.
Buttermilk: Tenderizes the chicken while adding subtle tang; you can substitute with milk plus lemon juice if needed.
Thai red curry paste: The star flavor component—adds spice and warmth.
Fish sauce: Brings umami depth; don’t worry, it won’t make the chicken taste fishy.
Soy sauce: Adds savory saltiness to the marinade.
Sugar: Balances the heat and sour notes for well-rounded flavor.
All-purpose flour: The base for a crispy coating.
Cornstarch: Helps crisp up the chicken exterior just right.
Baking powder: Adds a subtle lift for extra crunch.
Salt, garlic powder, and ground black pepper: Essential seasonings that bring everything together.
Vegetable oil: For frying; use something with a high smoke point like canola or peanut oil.
Brioche buns: Soft and slightly sweet to complement the spicy chicken.
Shredded lettuce: Adds fresh crunch.
Sliced pickles: Provides that tangy bite that cuts through the richness.
Mayonnaise and Sriracha hot sauce: Mix these for the spicy mayo that coats the sandwich beautifully.
Lime wedges: A squeeze brightens each bite.

Variations

I love experimenting with this Thai Fried Chicken Sandwich Recipe because it’s so versatile. Here are a few ways I customize it depending on what’s in my fridge or my mood. Don’t be afraid to make the recipe your own!

Spice level: I sometimes swap the Thai red curry paste for green curry paste for a different kind of heat, or reduce the Sriracha for a milder bite.
Dietary swaps: If you’re gluten-free, use a gluten-free flour blend and cornstarch combo for the coating—it crisps just as well!
Dressing up: Adding a handful of fresh cilantro or Thai basil leaves inside the sandwich really elevates the herbal notes.
Cheesy twist: Try melting a slice of pepper jack or cheddar cheese on the chicken before assembling for a gooey surprise.

How to Make Thai Fried Chicken Sandwich Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by combining buttermilk, Thai red curry paste, fish sauce, soy sauce, and sugar in a bowl. Whisk those together until smooth and full of aroma—this is the heart of your flavor. Submerge the chicken thighs fully, cover, and refrigerate for at least 2 hours, or overnight if you have the time. This marinade tenderizes the meat and infuses it with that signature Thai flair.

Step 2: Prepare the Crispy Coating

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and black pepper. This dry mix creates the ultra-crispy crust we’re chasing. When ready, remove the chicken from the marinade, letting the excess drip off, then dredge each piece thoroughly in the seasoned flour mixture. For even better crunchiness, double dredge by dipping the coated chicken back into the marinade briefly and then into the flour once more.

Step 3: Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high until it registers 350°F (175°C) on a thermometer. Carefully lower the chicken thighs into the oil—don’t overcrowd the pan or the oil temperature will drop, making the coating soggy. Fry for 6-8 minutes per side until golden brown and cooked through. Use a meat thermometer if you want to be sure; chicken thigh is done at 165°F. Drain on paper towels.

Step 4: Assemble the Sandwich

Spread a generous amount of the spicy mayo (mix mayonnaise and Sriracha) on both the top and bottom of the toasted brioche buns. Layer on shredded lettuce, pickles, and then the hot fried chicken. Finish with a squeeze of fresh lime juice for brightness. The contrast of spicy, tangy, and crunchy all inside a soft bun is what makes this sandwich unforgettable.

How to Serve Thai Fried Chicken Sandwich Recipe

A close-up of a sandwich on a white plate with a white marbled surface underneath. The sandwich has a shiny, golden brown top bun. Below it, there is a layer of fresh slaw with thin orange carrot sticks, thin green pepper slices, purple cabbage, and green cilantro leaves. Under the slaw, there is a large piece of crispy fried chicken with a textured golden brown crust. At the bottom, there is a slightly toasted light brown bottom bun. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually garnish my sandwiches with an extra lime wedge on the side and a few sprigs of fresh cilantro. Sometimes I add sliced jalapeños for those who want a fresh punch. These small touches really elevate the overall flavor and give you a little boost of freshness against the crispy chicken.

Side Dishes

I love pairing this sandwich with simple Asian slaw or crunchy cucumber salad to keep it light and refreshing. Sweet potato fries or classic French fries soaked with a little Sriracha mayo also make a fantastic side, especially if you’re feeding a crowd. The balance of textures keeps the meal fun and satisfying.

Creative Ways to Present

If you’re serving this sandwich at a casual dinner party, I like to cut each sandwich in half on the diagonal and secure with a colorful bamboo skewer. Arrange them on a wooden board with small bowls of extra spicy mayo and lime wedges for a shared experience that gets everyone chatting and digging in. Presentation really ups the wow factor with minimal effort!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover fried chicken tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days. Keeping the chicken separate from the buns and toppings prevents the bread from getting soggy and helps retain crispiness when reheated.

Freezing

I’ve frozen leftover fried chicken pieces before—just flash freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer bag. When you want a quick meal later, they thaw quickly and reheat beautifully in the oven to get that crunch back. Avoid freezing the buns and sauces; fresh is best there.

Reheating

To reheat, I preheat the oven to 375°F (190°C) and bake the chilled or thawed chicken on a rack set over a baking sheet for about 10 minutes or until heated through and crispy again. Avoid microwaving, as it makes the coating soggy. Toast the buns fresh, then assemble with cold toppings and spicy mayo for that just-made vibe.

FAQs

Can I use chicken breast instead of thighs for this Thai Fried Chicken Sandwich Recipe?

You absolutely can, though chicken thighs remain juicier and more forgiving when frying. If you use breast, be careful not to overcook it or it may dry out. Also, pound the breast to even thickness to ensure it cooks evenly.
What if I don’t have Thai red curry paste on hand?

While Thai red curry paste is key for authentic flavor, you can create a quick substitute with a blend of chili powder, garlic, ginger, lemongrass (if available), and a touch of paprika. It won’t be exactly the same, but it’ll still pack a tasty punch.
How do I get the chicken extra crispy?

Double dredging the chicken by dipping back into the marinade before a second flour coating really ups the crunch factor. Also, maintaining the oil temperature around 350°F ensures a crispy, non-greasy crust. Don’t overcrowd your pan!
Can I make the spicy mayo ahead of time?

Yes! The mayo and Sriracha mix can be made a day ahead and stored in the fridge. It actually tastes better after a bit of time as the flavors meld. Just give it a quick stir before spreading.

Final Thoughts

This Thai Fried Chicken Sandwich Recipe holds a special place in my kitchen — it’s that perfect blend of familiar comfort and exciting new flavors. Whenever I make it, friends ask for the recipe because it feels special without being intimidating. I hope you give it a try and make it your own. Once you experience that crunchy, spicy, juicy bite with a tangy kick, you’ll understand why I keep coming back to this one!