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Thai Fried Chicken Sandwich

This Thai Fried Chicken Sandwich combines bold Thai flavors with a classic crunchy chicken sandwich, offering sweet, salty, spicy, and sour notes in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, sandwich
Cuisine: Asian, Thai
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 3 tablespoons fish sauce Adds a salty and savory flavor
  • 3 tablespoons soy sauce Provides deeper umami flavor
  • 2 tablespoons lime juice For a tangy kick
  • 2 cloves garlic, grated Adds bold flavor
  • 1 tablespoon ginger, grated For aromatic spice
  • 1 teaspoon sugar Balances flavors
  • 1 teaspoon chili flakes or sriracha Adjust to taste for spice level
  • 4 boneless chicken thighs or breasts Cut to sandwich size
For the Coating
  • 1 cup all-purpose flour Main coating ingredient
  • 1/2 cup cornstarch Creates a crisp texture
  • 1 teaspoon salt To season the coating
  • 1/2 teaspoon pepper For additional seasoning
  • 1/2 teaspoon garlic powder Enhances flavor
  • 2 eggs or buttermilk For dipping and binding the coating
For the Thai-Style Mayo
  • 1/2 cup mayonnaise Base for the sauce
  • 2 tablespoons lime juice Adds tangy flavor
  • 1 tablespoon fish sauce Adds umami
  • 1 teaspoon sugar Balances the sauce
  • 1 teaspoon sriracha Spice to taste
For Serving
  • 4 buns soft sandwich buns Lightly toasted
  • 1 cup fresh cilantro For garnish
  • 1 cup sliced cucumber and/or pickles For added crunch
  • 2 tablespoons lime wedges For serving

Method
 

Preparation
  1. Combine fish sauce, soy sauce, lime juice, grated garlic, grated ginger, sugar, and chili flakes or sriracha in a bowl.
  2. Add the cut chicken and marinate in the fridge for at least 30 minutes or up to 2 hours.
Coating the Chicken
  1. In a separate bowl, mix all-purpose flour, cornstarch, salt, pepper, and garlic powder.
  2. In another bowl, beat the eggs or pour in buttermilk.
  3. Dip marinated chicken into egg/buttermilk, then coat in flour mixture. For extra crunch, double-dip.
Frying the Chicken
  1. Heat vegetable oil to 350-360°F in a deep pan or fryer.
  2. Fry chicken in small batches for about 4-6 minutes per side until golden brown and internal temperature is 165°F.
  3. Drain on a wire rack or paper towels.
Making the Mayo and Assembling
  1. Mix mayonnaise with lime juice, fish sauce, sugar, and sriracha to create the Thai-style mayo.
  2. Toast the buns lightly, then spread spicy mayo on both sides.
  3. Add fried chicken, top with cilantro, sliced cucumber or pickles, and a squeeze of lime.

Notes

Pat the chicken dry before marinating for better coating adherence. Keep frying oil hot to prevent sogginess. Adjust spice levels in the sauce according to taste.