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Recipe b038e7165e

Thai Fried Chicken Sandwich

A delectable fried chicken sandwich infused with vibrant Thai flavors, featuring crispy chicken, tangy pickled slaw, and spicy mayo, all nestled in a soft brioche bun.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Course, Sandwich
Cuisine Asian, Thai
Servings 4 servings
Calories 560 kcal

Ingredients
  

Marinade for Chicken

  • 2 lbs boneless, skinless chicken thighs They're juicy and tender, perfect for frying.
  • 1/4 cup soy sauce Use low-sodium if watching salt.
  • 2 tablespoons fish sauce Adds authentic Thai flavor.
  • 2 tablespoons lime juice Use freshly squeezed.
  • 1 tablespoon grated ginger For aromatic goodness.
  • 2 cloves minced garlic
  • 1 teaspoon ground coriander
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon turmeric powder

Batter Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons rice flour Optional but recommended for crisp.
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper Optional for heat.
  • 1 cup ice water Colder water gives a crispier chicken.

Spicy Mayo

  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha Add more for extra heat.
  • 1 tablespoon lime juice
  • 1 teaspoon honey Or agave nectar.
  • 1/2 teaspoon sesame oil

Slaw Ingredients

  • 1 cup shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Assembly Ingredients

  • 4 pieces brioche buns Split and lightly toasted.
  • to taste fresh cilantro leaves For garnish.
  • to taste sliced cucumbers For extra crunch, optional.

Instructions
 

Marination

  • In a large mixing bowl, combine soy sauce, fish sauce, lime juice, ginger, minced garlic, ground coriander, white pepper, and turmeric. Whisk until well blended.
  • Place chicken pieces in the bowl and coat thoroughly. Cover and refrigerate for at least 2 hours (ideally overnight).

Prepare the Slaw

  • In a separate bowl, mix green cabbage, red cabbage, and carrots.
  • In another bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour over the cabbage mixture and gently toss. Refrigerate for at least 30 minutes.

Make the Spicy Mayo

  • In a small bowl, combine mayonnaise, sriracha, lime juice, honey, and sesame oil. Whisk until smooth.

Prepare the Batter

  • In a large mixing bowl, whisk together flour, cornstarch, rice flour, baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper.
  • Slowly pour in ice water and whisk until just combined. It’s okay if it’s a bit lumpy.

Fry the Chicken

  • Heat 2-3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).
  • Remove chicken from marinade and dip each piece into the batter, then fry in batches for about 6-8 minutes until golden brown.
  • Place fried chicken on a wire rack lined with paper towels to drain excess oil.

Assemble the Sandwich

  • Lightly toast the brioche buns and spread spicy mayo on top and bottom buns.
  • Layer crispy fried chicken, pickled slaw, cilantro, and cucumber slices on the bottom bun. Press the top bun gently down to complete the sandwich.

Notes

For best results, consider double frying the chicken for extra crispiness. Make your own slaw with fresh veggies and don’t overcrowd the frying pot.

Nutrition

Serving: 1gCalories: 560kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gSodium: 900mgFiber: 6gSugar: 5g
Keyword Comfort Food, Fried Chicken, pickled slaw, spicy mayo, Thai fried chicken sandwich
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