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Family Favorite Thai Fried Chicken Sandwich

The ultimate crispy chicken sandwich with a Thai twist. Juicy buttermilk-marinated chicken thighs are fried to golden perfection, glazed with sweet chili sauce, and topped with spicy mayo, slaw, cilantro, and jalapeños on a toasted brioche bun.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion, Thai
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless, skinless chicken thighs trimmed
  • 1 cup buttermilk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp salt
Dredge
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 0.5 tsp salt
Assembly
  • 4 brioche buns
  • 0.5 cup Thai sweet chili sauce for glazing
  • 0.5 cup spicy mayo (mayo mixed with sriracha and lime)
  • 2 cups shredded cabbage for slaw
  • 1 cup fresh cilantro
  • 2 jalapeños thinly sliced
  • 1 lime cut into wedges
  • neutral oil for frying (e.g., canola, vegetable)

Equipment

  • Dutch Oven or Heavy Pot for Frying
  • Deep-fry thermometer
  • Wire rack
  • Baking sheet
  • Whisk
  • Tongs

Method
 

  1. In a large bowl, whisk together buttermilk, red curry paste, fish sauce, garlic, ginger, and salt. Add chicken thighs, coat well, cover, and marinate in the fridge for at least 2 hours or overnight.
  2. In a wide bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and pepper. Drizzle 2-3 tbsp of the marinade into the flour and toss to create shaggy bits.
  3. Remove chicken from marinade, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere. Place on a wire rack and let sit for 10 minutes.
  4. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry chicken in batches for 6-8 minutes, flipping once, until golden brown and internal temp reaches 165°F (74°C).
  5. Drain fried chicken on a clean wire rack and season immediately with a pinch of salt.
  6. Toast brioche buns. To assemble, spread spicy mayo on the bottom bun, top with cabbage, then the fried chicken. Generously brush or drizzle chicken with sweet chili sauce.
  7. Top with fresh cilantro, jalapeño slices, a squeeze of lime juice, and the top bun. Serve immediately.

Notes

For an even crispier crust, double dredge the chicken by dipping it back into the marinade and then into the flour a second time before frying.