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Thai Fried Chicken Sandwich

Delicious Thai Fried Chicken Sandwich You'll Crave Daily

Thai Fried Chicken Sandwich packed with flavor and crispy texture, perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: Thai
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken thighs or breasts Main protein, providing rich flavor and juicy texture.
  • 1 cup Buttermilk Used for marinating to keep the chicken moist and flavorful.
  • 2 tablespoons Fish Sauce Delivers authentic Thai umami flavor.
  • 1 teaspoon Garlic Powder Adds depth of flavor to the marinade.
  • 1 teaspoon White Pepper Brings a subtle heat and fragrance.
  • 1 teaspoon Paprika Enhances color and adds mild sweetness.
  • 1 tablespoon Sugar Balances the savory and spicy flavors.
For the Slaw and Pickles
  • 1 cup Rice Vinegar Used for pickling cucumbers and in slaw for tanginess.
  • 2 cups Cucumbers Provides crunch and freshness.
  • 2 cups Cabbage Base for slaw.
  • 1 cup Carrots Contributes color and sweetness to the slaw.
  • 1/2 cup Cilantro Adds fresh herbal notes.
For the Coating and Frying
  • 1 cup All-Purpose Flour Coating for chicken.
  • 2 cups Vegetable Oil Essential for frying.
For the Tangy Mayo Sauce
  • 1/2 cup Mayonnaise Creamy base for the sauce.
  • 2 tablespoons Sriracha/Chili Sauce Adds heat.
  • 2 tablespoons Sweet Chili Sauce Delivers a sweet and spicy flavor.
  • 1 tablespoon Lime Juice Brightens the sauce.

Equipment

  • Bowl
  • skillet
  • Whisk
  • Thermometer

Method
 

Marinating and Preparing
  1. Whisk together buttermilk, fish sauce, garlic powder, white pepper, paprika, and sugar in a bowl. Submerge chicken in marinade, cover, and refrigerate for at least 1 hour.
  2. In another bowl, combine rice vinegar, sugar, and salt for pickled cucumbers. Add cucumber slices and soak for at least 30 minutes.
  3. Mix shredded cabbage, grated carrots, chopped cilantro, vinegars, sugar, and salt in a large bowl for slaw. Toss until combined.
Cooking
  1. Combine all-purpose flour with a pinch of salt in a shallow dish. Heat vegetable oil in a skillet over medium-high heat.
  2. Coat marinated chicken in flour mixture and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C).
  3. In a bowl, mix mayonnaise, Sriracha, sweet chili sauce, and lime juice to prepare the tangy mayo sauce.
  4. Assemble the sandwich by spreading mayo on the bun, adding chicken, slaw, and pickles. Complete with the top bun.

Nutrition

Serving: 1sandwichCalories: 620kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 180IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

For best results, marinate overnight for deeper flavor. Store leftovers correctly to maintain crispness.

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