Thai Fried Chicken Sandwich (Printable)

Crispy Thai-spiced chicken with spicy mayo, pickled carrots, and fresh herbs on a brioche bun.

# What You Need:

→ Fried Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 2 tablespoons fish sauce
04 - 2 tablespoons red curry paste
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder

→ Dredge

07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ Frying

11 - Vegetable oil for deep frying

→ Spicy Mayo

12 - ½ cup mayonnaise
13 - 1 tablespoon sriracha
14 - 1 tablespoon fresh lime juice

→ Assembly

15 - 4 brioche buns
16 - 1 cup shredded cabbage
17 - ½ cup pickled carrots
18 - Fresh cilantro leaves for garnish

# How-To:

01 - In a large bowl, whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder. Add chicken breasts, ensuring complete submersion. Cover and refrigerate for minimum 2 hours or overnight for enhanced flavor development.
02 - In a shallow dish, combine flour, cornstarch, salt, and black pepper.
03 - Heat approximately 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
04 - Remove chicken from marinade, allowing excess liquid to drain. Dredge each breast thoroughly in the flour mixture, pressing lightly to ensure uniform coating.
05 - Fry chicken breasts in batches for 6-8 minutes per side until golden brown and cooked through. Internal temperature must reach 165°F (74°C). Drain on paper towel-lined plate.
06 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice until well combined.
07 - Lightly toast brioche buns until golden.
08 - Spread spicy mayo on both halves of each bun. Layer with fried chicken, shredded cabbage, pickled carrots, and cilantro. Top with remaining bun half.
09 - Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy inside while the crust shatters with that perfect crispy-fried sound.
  • Fish sauce in the marinade sounds intimidating but creates a depth that makes people ask what your secret ingredient is.
  • You can prep everything the night before, which means actual relaxation before serving.
02 -
  • Oil temperature is everything; if it's too cool, you get a greasy sandwich instead of a crispy one, and if it's too hot, the outside burns while the inside stays raw.
  • Draining the chicken properly before dredging prevents soggy coating, and pressing the flour mixture onto the chicken instead of dipping ensures even coverage.
03 -
  • Marinate overnight whenever you can because the extra time transforms good chicken into the kind you remember, and it costs you nothing but planning.
  • Keep the oil at temperature between batches by letting it rest for 30 seconds after each chicken breast hits the pan, and you'll get consistent golden brown every single time.
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