Name: Thai Fried Chicken Sandwich Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Thai
Ingredients: 1 (15-oz.) can coconut milk; Juice of 1 lime; 3 Tbsp. reduced-sodium soy sauce; 2 Tbsp. chili-garlic sauce (such as Hoy Fong); 2 Tbsp. fish sauce; 2 Tbsp. packed light brown sugar; 1 Tbsp. grated fresh ginger; 6 skinless, boneless chicken thighs (about 2 lb. total); Vegetable oil, for frying; 2 cups all-purpose flour; 1 Tbsp. baking powder; 2 tsp. ground coriander; 2 tsp. kosher salt; 2 Persian cucumbers (or 1 English cucumber); 1/4 cup rice vinegar; 2 Tbsp. reduced-sodium soy sauce; 1 Tbsp. fish sauce; 1 Tbsp. granulated sugar; 1/2 cup mayonnaise; 3 Tbsp. sriracha; 1 Tbsp. honey; 1/4 head of Napa or green cabbage, thinly sliced (about 3 cups); 1/4 head of red cabbage, thinly sliced (about 3 cups); 1 large carrot, shredded (about 1 cup); 2 scallions, thinly sliced; 1/4 cup chopped fresh cilantro; 1 Thai bird chile, seeded and thinly sliced; 1 clove garlic, minced; Juice of 1/2 lime; 3 Tbsp. rice vinegar

Jump to Recipe·4 from 5 reviews

I absolutely love the exciting flavors and satisfying crunch that come together in this Thai Fried Chicken Sandwich Recipe. It’s a dish that perfectly balances spicy, tangy, and sweet notes wrapped around juicy, tender chicken. Every bite feels like a little celebration of Thai-inspired taste, and I never get tired of making it. The combination of marinated fried chicken, crisp slaw, tangy pickled cucumbers, and that addictive spicy mayo is a total flavor bomb that’s surprisingly simple to prepare. I’m eager to share this recipe with you because it’s quickly become one of my favorite go-to meals whenever I want something fresh yet indulgent.

Why You’ll Love This Thai Fried Chicken Sandwich Recipe

What really captivates me about this Thai Fried Chicken Sandwich Recipe is its bold, vibrant flavor profile. The coconut milk marinade infuses the chicken with a subtle creaminess while the lime juice and chili-garlic sauce add bright and spicy notes that make every bite tantalizing. Then the double coating of aromatic flour with coriander and baking powder ensures that irresistible crispiness. It’s like each piece of chicken has its own personality – tender inside and crunchy outside – carrying a perfect harmony of tastes.

Another thing I enjoy is how doable this recipe is without needing tons of complicated steps or fancy equipment. You mostly just need time to marinate and a good oil temperature for frying. Plus, the fresh slaw and quick-pickled cucumbers add layers of texture and freshness without demanding extra fuss. I find this recipe a fantastic choice for casual dinners, weekend gatherings, or any time I crave something fun and delicious. It truly stands out because it hits all the right notes without feeling heavy or overwhelming.

Ingredients You’ll Need

A clear glass bowl filled with pieces of raw pink chicken soaked in a light brown marinade with small white bits, likely garlic, visible throughout the liquid; the chicken pieces are uneven in size and shape, partly submerged and resting on the bottom inside the bowl, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients list looks impressive but trust me, each one plays a simple but essential role in creating layers of flavor, texture, and color. From fresh herbs and spices to zingy pickles and creamy mayo, every element works together to make this sandwich unforgettable.

Coconut milk: Adds richness and a subtle sweetness that tenderizes the chicken perfectly.
Lime juice: Brings a fresh, zesty brightness that balances the richness.
Reduced-sodium soy sauce: Contributes savory depth without overpowering.
Chili-garlic sauce: Injects heat and garlicky punch for bold flavor.
Fish sauce: Offers authentic umami notes essential to Thai cuisine.
Light brown sugar: Adds a hint of caramel sweetness to the marinade.
Fresh ginger: Provides a fragrant warmth and bite.
Skinless boneless chicken thighs: Perfectly juicy and flavorful for frying.
Vegetable oil: For frying to crispy perfection.
All-purpose flour: Forms the crunchy coating when combined with spices.
Baking powder: Helps create a light, crisp crust.
Ground coriander: Adds a bright, citrusy spice to the flour mix.
Kosher salt: Enhances all other flavors.
Persian or English cucumbers: Crisp and refreshing for the quick pickles.
Rice vinegar: Provides the tangy base for pickles and slaw dressing.
Granulated sugar: Balances acidity in pickles and dressing.
Mayonnaise: Forms the creamy base of the spicy mayo.
Sriracha: Gives the mayo a lively kick.
Honey: Softens heat with gentle sweetness in the mayo.
Napa and red cabbage: Offers crunch and vibrant color in the slaw.
Carrot and scallions: Add extra texture and fresh, mild onion flavor.
Cilantro and Thai bird chile: Infuse the slaw with herbaceous brightness and subtle heat.
Garlic: Adds pungent depth.
Toasted sesame oil and seeds: Bring nutty complexity and finishing texture to slaw.
Hamburger buns: Soft and slightly sweet, perfect for sandwich assembly.

Directions

Step 1: In a large bowl, whisk together the coconut milk, lime juice, soy sauce, chili-garlic sauce, fish sauce, brown sugar, and grated ginger until well combined. Add the chicken thighs and toss to coat every piece thoroughly. Let the chicken marinate uncovered at room temperature for at least 30 minutes, or cover and refrigerate for up to 2 hours for more flavor infusion.

Step 2: While the chicken marinates, heat vegetable oil in a large, heavy pot or deep fryer to a depth of about 3 inches. Use a deep-fry thermometer and bring the oil temperature to 350°F (175°C), adjusting the heat as needed to maintain this temperature throughout frying.

Step 3: In a shallow bowl, sift together the all-purpose flour, baking powder, ground coriander, and kosher salt. Remove each chicken thigh from the marinade, letting excess drip off, and coat it thoroughly in the seasoned flour mixture. Shake off any extra flour to prevent clumps.

Step 4: Fry the coated chicken thighs in batches to avoid overcrowding the pot. Carefully add them to the hot oil and fry for 5 to 7 minutes or until the crust turns a deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Keep the oil temperature steady at 350°F during frying for the best crispiness.

Step 5: For the pickled cucumbers, place sliced Persian or English cucumbers into a heatproof bowl or jar. Mix together rice vinegar, soy sauce, fish sauce, and granulated sugar, then pour in enough hot water to just cover the cucumber slices. Let them pickle at room temperature until ready to serve. For a stronger flavor, you can pickle them up to 2 days ahead and refrigerate.

Step 6: Prepare the spicy mayo by whisking together mayonnaise, sriracha, and honey in a medium bowl. Chill in the refrigerator until ready to use. It can be made up to a week in advance and kept covered in the fridge.

Step 7: Assemble the slaw by combining Napa cabbage, red cabbage, shredded carrot, sliced scallions, and chopped cilantro in a large bowl. In a small bowl, whisk together minced Thai bird chile, garlic, lime juice, rice vinegar, fish sauce, soy sauce, grated ginger, toasted sesame oil, and toasted sesame seeds to create the dressing. Pour the dressing over the cabbage mixture and toss well to coat. Refrigerate the slaw until you’re ready to build the sandwiches.

Step 8: To assemble your Thai Fried Chicken Sandwich Recipe, spread a generous layer of spicy mayo on the bottom half of each hamburger bun. Add one crispy piece of fried chicken, followed by a hearty scoop of slaw, and top with a few pickled cucumber slices. Finish with the top bun and serve immediately for the best crunch and flavor combination.

Servings and Timing

This recipe makes 6 generous sandwiches, perfect for feeding a small group or family. The prep time is around 20 minutes, not including the marinating time, which should be at least 30 minutes and up to 2 hours for maximum flavor. The cooking time, mostly frying, takes about 20 minutes. Overall, you can expect the total active time to be around 45 minutes to an hour. The slaw and pickled cucumbers can be made ahead, which helps save time on the day you serve them.

How to Serve This Thai Fried Chicken Sandwich Recipe

A close-up view of two stacked fried chicken sandwiches on a white marbled surface. Each sandwich has a golden brown shiny bun, with the top bun slightly lifted to show the layers inside. The bottom sandwich shows a crispy fried chicken piece with an orange sauce dripping down, topped with thin strips of purple cabbage, white cabbage, carrot, cucumber slices, and green cilantro leaves. The top sandwich has a similar fried chicken piece with the same orange sauce dripping, plus a slice of cucumber and crunchy slaw made of white cabbage, carrot, and purple cabbage peeking out. The texture of the fried chicken is rough and crispy, contrasting with the soft, fluffy buns. photo taken with an iphone --ar 4:5 --v 7

I love serving this sandwich hot and fresh to make sure the fried chicken keeps its crispy exterior and the slaw stays crunchy and refreshing. It pairs beautifully with light, bright side dishes like a simple green salad, steamed jasmine rice, or even sweet potato fries if you want to keep that comforting vibe. For something a little different, a crisp Asian-style slaw on the side or a small bowl of spicy mango salsa can really amp up the meals’s flavor in a fun way.

Presentation-wise, I like to garnish the sandwich with an extra sprinkle of toasted sesame seeds or a few fresh cilantro leaves to echo the flavors inside. You can stack the ingredients neatly or let the slaw and cucumbers peek from the sides for a rustic look that invites digging in. Serving these sandwiches with a chilled Thai iced tea or a crisp, dry Riesling enhances the sweet and spicy notes naturally. Non-alcoholic options like sparkling lime water or ginger beer are also my go-to for their refreshing contrast.

This Thai Fried Chicken Sandwich Recipe is perfect for weeknight dinners that feel like a treat, casual weekend parties, or even a festive family gathering. Because it’s loaded with flavor yet surprisingly wholesome, it strikes a nice balance that appeals to both kids and adults alike. I always recommend serving it right after assembling so the textures and temperatures are at their peak joy.

Variations

One of my favorite things about this Thai Fried Chicken Sandwich Recipe is how easy it is to customize. If you want to switch up the protein, thinly sliced pork or even crispy tofu marinated in the same coconut-lime mixture works wonderfully. For those avoiding gluten, swapping out all-purpose flour for a gluten-free blend or rice flour creates an equally crisp coating without sacrificing texture.

To change up the flavor profile, you can experiment with the spicy mayo by adding lime zest or a touch of Thai sweet chili sauce instead of straight sriracha for a sweeter finish. If you like things hotter, adding extra chiles to the slaw or mixing chili oil into the frying oil gives an extra kick. For different cooking methods, I’ve tried oven-baking the coated chicken at 425°F for about 25 minutes for a lighter but still crisp version when I want to avoid frying.

If you need a vegan option, marinated and breaded king oyster mushroom slices or cauliflower florets make excellent plant-based alternatives that soak up the marinade and deliver delicious texture. Pair those with vegan mayo and fish sauce alternatives made from seaweed for an authentic flavor.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, store the fried chicken separately from the buns and slaw in airtight containers to keep everything as fresh as possible. The chicken is best kept in the refrigerator for up to 3 days. I recommend using a glass or BPA-free plastic container with a tight seal to maintain crispness as much as possible.

Freezing

This Thai Fried Chicken Sandwich Recipe’s chicken can be frozen, but it’s important to do it correctly. After frying and cooling the chicken completely, wrap each piece tightly in plastic wrap and then place it in a freezer-safe bag or container. It will keep well for up to 2 months. Avoid freezing the buns, slaw, or pickled cucumbers as their texture changes unfavorably. When ready to use, thaw the chicken overnight in the fridge before reheating.

Reheating

To reheat leftover fried chicken, I find the best way to preserve that lovely crunch is to use the oven or an air fryer at 350°F for about 10-12 minutes until hot and crispy again. Avoid microwaving as it tends to make the coating soggy. Reheat the chicken separately and assemble the sandwich fresh with crisp slaw and pickled cucumbers to keep every element tasting vibrant.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken thighs are preferred for their juiciness and flavor, but boneless, skinless chicken breasts can work if you prefer leaner meat. Just be mindful not to overcook them since breasts dry out faster than thighs. You might want to adjust the frying time slightly to keep them tender.

Is it necessary to fry the chicken or can I bake it?

While frying gives that unbeatable crunch and golden color, you can bake the coated chicken in a hot oven (425°F) for about 25-30 minutes until crispy and cooked through. It’s a great option if you want to reduce oil use, though the texture won’t be quite as crispy as deep-fried.

How spicy is this Thai Fried Chicken Sandwich? Can I adjust the heat level?

The sandwich has a moderate spicy kick thanks to the chili-garlic sauce, sriracha, and Thai bird chile in the slaw. You can easily dial the heat down by reducing these ingredients or removing the seeds from the chiles. Conversely, add more sriracha or fresh chopped chiles if you love it hot!

Can I prepare parts of this recipe ahead of time?

Yes! The chicken can be marinated up to 2 hours ahead, the spicy mayo can be made up to a week in advance and kept refrigerated, and the slaw and pickled cucumbers can be made a day or two before serving. This makes assembly quick and stress-free at mealtime.

What bread types work best for this sandwich?

I recommend soft hamburger buns with a slight sweetness to complement the savory and spicy filling. Brioche buns or potato rolls also work wonderfully. Toasting the buns lightly helps them stand up to the juicy chicken and avoid getting soggy.

Conclusion

I truly hope you enjoy making and savoring this Thai Fried Chicken Sandwich Recipe as much as I do. It’s one of those dishes that brings together the excitement of bold flavors, satisfying textures, and an easy, approachable cooking process. Whether you’re cooking for friends, family, or just treating yourself, this sandwich is sure to become a favorite that you come back to again and again. Give it a try soon – I promise it’ll brighten up your meal routine!