Thai Fried Chicken Sandwich

I’ve gotta be honest with you: this sandwich hits me right in the happy place. Every time I make it, I feel like I’ve tricked my taste buds into thinking I’ve traveled somewhere—like I’m standing at a street stall in Bangkok with crispy chicken in one hand and a cold drink in the other. And once you make it yourself, I swear you’ll get exactly what I mean.

This Thai fried chicken sandwich is essentially crispy, crunchy fried chicken stuffed into a soft bun with tangy pickles, creamy sauce, and bright, fresh herbs. It’s bold, it’s messy in the best way, and it’s the kind of meal you build with intention because every single bite pays you back.

What makes this recipe special is the way the flavors layer. You’ve got the savory crunch of the chicken, that unmistakable Thai aroma from fish sauce and garlic, the bright pop from lime, and a sauce that’s creamy with just enough heat. It feels familiar—like your favorite fried chicken sandwich—but with a punch of personality you can’t ignore.

Why You’ll Love This Recipe

You know how some recipes feel like a project? This isn’t one of them. It’s approachable, it’s fun, and you’re rewarded with a sandwich that tastes like effort without actually requiring much.

• Big, bold flavor in every bite
• Crispy chicken that stays crispy
• Easy-to-find ingredients
• No deep-fryer needed
• Make-ahead friendly
• Customizable depending on your heat tolerance

Tools You’ll Need

I’m not asking you to pull out anything fancy here—just the practical stuff you probably already have.

• Large mixing bowl – for marinating the chicken
• Small bowl – for whisking up the sauce
• Heavy-bottomed skillet or Dutch oven – helps maintain even oil temperature so your chicken fries perfectly
• Tongs – so you don’t fight the chicken while flipping it
• Wire rack or paper towels – lets the chicken stay crunchy instead of steaming
• Instant-read thermometer (optional) – gives peace of mind about doneness

Ingredients

Yield: 4 sandwiches

For the Chicken Marinade

• 4 boneless chicken thighs (about 450g)
• 1 cup (240ml) buttermilk
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon garlic, minced
• 1 teaspoon sugar
• 1 teaspoon chili flakes (optional)

For the Coating

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (65g) cornstarch
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon white pepper

For Frying

• Oil for frying (about 3 cups or 700ml)

For the Thai Chili Mayo

• 1/2 cup (120g) mayo
• 1 tablespoon sriracha
• 1 teaspoon fish sauce
• 1 teaspoon lime juice
• 1 teaspoon honey

For Assembling

• 4 brioche buns
• Pickled cucumbers or sliced fresh cucumbers
• Fresh cilantro
• Lime wedges

Step-by-Step Instructions

1. Marinate the Chicken

Put the chicken thighs in a mixing bowl. Pour in the buttermilk, fish sauce, soy sauce, garlic, sugar, and chili flakes. Give everything a little massage with your hands. It’s messy, but you’ll feel like you’re doing something important. Cover and let it rest for at least 30 minutes or up to overnight.

2. Prepare the Coating

In another bowl, mix the flour, cornstarch, salt, paprika, and white pepper. When you pull the chicken from the marinade, let the excess drip off, then press each piece firmly into the flour mixture. This is where the crunch starts. Don’t rush it—press, flip, press again.

3. Heat the Oil

Fill your skillet or Dutch oven with oil and heat to about 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of flour into the oil—if it sizzles, you’re in business.

4. Fry the Chicken

Gently lower each piece into the oil. You should hear that excited sizzle. Fry for about 6–8 minutes per side, or until golden, crisp, and cooked through. Lift them onto a wire rack so they stay crunchy instead of turning soggy.

5. Make the Thai Chili Mayo

Stir the mayo, sriracha, fish sauce, lime juice, and honey together in a small bowl. Taste it—if you like it hotter, now’s your chance to bump up the sriracha.

6. Assemble the Sandwich

Toast your brioche buns lightly. Smear both sides with the chili mayo. Add a piece of fried chicken, pile on your cucumbers, sprinkle some fresh cilantro, and finish with a squeeze of lime. Then take a step back and admire what you just built.

Serving Ideas

• Add shredded carrots for extra crunch
• Throw in some Thai basil if you want a more aromatic bite
• Serve with sweet potato fries or a crisp side salad
• Drizzle extra lime on the chicken before assembling

Variations and Customization

• Use chicken breasts instead of thighs (just pound them thinner)
• Swap the sriracha for sambal or chili crisp
• Add a fried egg on top for a breakfast-style version
• Make it gluten-free using a gluten-free flour blend

Storage and Make-Ahead Tips

• Fried chicken keeps well in the fridge for up to 3 days
• Reheat in the oven at 375°F (190°C) for about 10–12 minutes to bring back the crunch
• The chili mayo lasts 5 days refrigerated
• You can marinate the chicken up to 24 hours ahead

Pro Tips and Mistakes to Avoid

• Don’t overcrowd the pan—your chicken needs space to fry, not steam
• Pressing the flour firmly onto the chicken gives you that extra craggy crunch
• If the oil gets too hot, lower the heat fast—burnt coating happens in seconds
• Don’t skip the lime at the end; it brightens everything
• Toasting the buns is a tiny step that makes a huge difference

Nutrition (Per Sandwich)

Approximate values:

Calories: 690

Protein: 31g

Carbs: 48g

Fat: 39g

Final Thoughts

I hope you dive into this Thai fried chicken sandwich with the same enthusiasm I have when I’m standing over the stove frying that first golden piece. Make it once, tweak it the next time, and make it your own. And if you do try it, tell me how it went—I’d love to hear what you changed or added.