Crispy Thai Fried Chicken Sandwich: A Flavor Journey

Experience the delicious Crispy Thai Fried Chicken Sandwich, packed with juicy chicken and a Thai twist.

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Prep Time 20

Cook Time 15

Marinating Time 4

Total Time 4 35

Servings: 4 sandwiches

Course: Lunch

Cuisine: Thai

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

1 lb Boneless, Skinless Chicken Thighs Chicken breasts can substitute but may require a shorter cook time.
1 cup Buttermilk Unsweetened yogurt is a decent alternative.
3 tbsp Thai Red Curry Paste Adjust amount for preferred spice level.
1 tbsp Fish Sauce Can be swapped with soy sauce or tamari.
2 tbsp Soy Sauce Use tamari for gluten-free option.
1 tbsp Sugar Honey can serve as a sweet substitute.

For the Crispy Coating

1 cup All-Purpose Flour Opt for gluten-free flour if needed.
1/2 cup Cornstarch Can be omitted if unavailable.
1 tbsp Baking Powder Is not interchangeable with other ingredients.
1 tsp Salt Seasoning staple.
1 tsp Garlic Powder Seasoning staple.
1 tsp Ground Black Pepper Seasoning staple.

For Assembly

1 cup Vegetable Oil Canola or peanut oil is best for frying.
4 pieces Brioche Buns Any soft burger bun will do.
2 cups Shredded Lettuce Can swap for coleslaw.
1 cup Pickles Any pickled veggies can substitute.

For the Spicy Mayo

1/2 cup Mayonnaise Vegan mayo is a great alternative.
2 tbsp Sriracha Hot Sauce Adjust quantity to suit spice preference.
1 lime Lime Wedges For serving.

Equipment

Bowl
deep skillet or fryer
Paper towels
Whisk
Spatula

Method

Step‑by‑Step Instructions

In a large bowl, whisk together the buttermilk, Thai red curry paste, fish sauce, soy sauce, and sugar until smooth. Add the chicken thighs, cover and refrigerate for at least 4 hours or overnight.
Prepare the crispy coating by combining flour, cornstarch, baking powder, salt, garlic powder, and ground black pepper in a separate bowl.
Remove chicken from the marinade, dredge in flour mixture, ensuring an even coating before setting aside.
Heat vegetable oil to 350°F (175°C). Fry chicken pieces for about 7-8 minutes until golden brown.
Mix mayonnaise and Sriracha hot sauce in a small bowl for the spicy mayo.
Toast the brioche buns lightly until golden and slightly crispy.
Spread spicy mayo on the bottom of each bun, layer fried chicken, shredded lettuce, and pickles, then cover with top bun.
Serve immediately with lime wedges.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 3mg

Notes

Ensure chicken marinates well and do not overcrowd the pan while frying for best results.

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