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Thai Fried Chicken Sandwich

An ultra-crispy fried chicken sandwich coated in a sticky Thai sweet chili glaze, topped with fresh cilantro slaw on a brioche bun.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: Fusion, Thai
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 4 chicken thighs boneless, skinless
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp ginger grated
  • 2 cloves garlic minced
Coating
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
Sticky Glaze
  • 0.5 cup Thai sweet chili sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp Sriracha adjust to taste
Assembly
  • 4 brioche buns toasted
  • 2 cups red cabbage shredded
  • 1 cup cilantro fresh leaves
  • 0.5 cup mayonnaise

Equipment

  • Deep fryer or Dutch oven
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Whisk soy sauce, oyster sauce, ginger, and garlic in a bowl. Add chicken, coat well, and marinate for 30 minutes.
  2. Mix mayonnaise with a splash of lime juice and set aside. Combine cabbage and carrots for slaw.
  3. Heat oil in a heavy pot to 350°F (175°C).
  4. Whisk flour, cornstarch, and baking powder in a shallow dish.
  5. Dredge marinated chicken in flour mixture, pressing firmly to coat. Shake off excess.
  6. Fry chicken 6-8 minutes until golden and cooked through (165°F). Drain on wire rack.
  7. Simmer sweet chili sauce, fish sauce, Sriracha, and lime juice in a pan until slightly thickened.
  8. Brush hot chicken generously with glaze. Assemble on toasted buns with mayo, slaw, and cilantro.

Notes

Ensure oil temperature recovers between batches for maximum crispiness.