Crispy Thai Fried Chicken Sandwich You’ll Crave Again!

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This Crispy Thai Fried Chicken Sandwich combines tender chicken with bold Thai flavors, satisfying every craving.

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Prep Time 30

Cook Time 20

Marinating Time 2

Total Time 2 50

Servings: 4 sandwiches

Course: Snacks

Cuisine: Thai

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

1 pound boneless, skinless chicken thighs Juicy and tender, perfect for frying.
3 tablespoons soy sauce Adds essential umami and saltiness for marinating.
1 tablespoon fish sauce A must for that authentic Thai flavor profile.
2 tablespoons lime juice Brightens and balances the dish with its acidity.
1 tablespoon grated ginger Provides aromatic warmth; can substitute with ground ginger.
4 cloves garlic Brings bold flavor to the marinade; use roasted garlic for subtle notes.
1 teaspoon ground coriander Adds floral hints; cumin is a great alternative.
1 teaspoon white pepper Introduces a subtle heat; black pepper works too.
1 teaspoon turmeric powder Gives color and an extra layer of flavor; omit if necessary.

For the Frying Batter

1 cup all-purpose flour The base for a crispy batter; rice flour enhances crispiness.
1/2 cup cornstarch Essential for extra crunch; use more flour if you're out.
1 teaspoon baking powder Lightens the batter for that fluffy fry; don’t skip it!
1 teaspoon salt Boosts all flavor profiles; adjust according to your needs.
1 teaspoon garlic powder An extra punch of flavor for the batter; fresh garlic can be used alternatively.
1 teaspoon onion powder Adds depth; optional if you want to simplify.
1 teaspoon paprika For a mild flavor and beautiful color; choose smoked for a twist.
1/2 teaspoon cayenne pepper Introduces desired heat; adjust based on your preference.
1 cup ice water Critical for achieving the perfect batter consistency.

For the Spicy Mayo and Slaw

1/2 cup mayonnaise The creamy base for your spicy mayo; vegan mayo is a great substitute.
2 tablespoons sriracha Adds delicious heat and flavor; control the amount to suit your palate.
1 tablespoon honey Sweetens the mayo, balancing the heat; sugar works in a pinch.
1 teaspoon sesame oil Adds richness; olive oil can be used for a different flavor.
2 cups shredded cabbage Crunchy base for slaw; swap veggies for personal flair.
1 cup grated carrot For color and sweetness in slaw.
2 tablespoons rice vinegar For acidity in slaw; apple cider vinegar is a good alternative.
1 teaspoon sugar Balances the acidity in your slaw; adjust to your sweetness preference.

For Assembly

4 pieces brioche buns Soft and delightful; gluten-free options work too.
2 cups vegetable oil Essential for frying; peanut oil enhances the flavor.
1/4 cup fresh cilantro leaves For an aromatic garnish; totally up to you!
1 cup sliced cucumbers Extra crunch and freshness; think about other veggie toppings too.

Equipment

Mixing Bowl
large pot
slotted spoon
Wire Rack
whisk

Method

Step‑by‑Step Instructions

Marinate the Chicken: In a mixing bowl, whisk together the soy sauce, fish sauce, lime juice, grated ginger, minced garlic, ground coriander, white pepper, and turmeric. Coat the chicken thighs and refrigerate for at least 2 hours.
Prepare the Slaw: Combine shredded cabbage and grated carrots in a bowl. Whisk together rice vinegar, sugar, and salt; pour over the slaw and toss. Chill for at least 30 minutes.
Make the Spicy Mayo: In a bowl, combine mayonnaise, sriracha, lime juice, honey, and sesame oil. Whisk until smooth and refrigerate until ready to use.
Coat the Chicken: Whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and optional cayenne. Gradually add ice water to form a slightly lumpy batter. Dip chicken in batter.
Fry the Chicken: Heat oil in a pot over medium-high heat to 350°F. Fry the coated chicken in batches for 6-8 minutes until golden brown and cooked through.
Drain the Chicken: Transfer fried chicken to a wire rack lined with paper towels to drain excess oil.
Assemble the Sandwiches: Toast buns, spread spicy mayo, add fried chicken, slaw, fresh cilantro, and cucumbers. Top with the other bun and serve immediately.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 32gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 1000mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Marinate for at least 4 hours for enhanced flavor. Maintain oil temperature at 350°F during frying for crispiness.

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