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A Thai fried chicken sandwich stacked high on a golden pretzel bun, filled with crispy glazed chicken, slaw made of red cabbage and carrots, fresh herbs, and a creamy white sauce.

Thai Fried Chicken Sandwich

Crispy, juicy Thai Fried Chicken Sandwich inspired by a food truck favorite — marinated in fish sauce, lemongrass, and buttermilk, double-dredged for extra crunch, topped with tangy pickled slaw and spicy mayo.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course, Street Food
Cuisine: Asian Fusion, Thai
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade:
  • 4 pieces Boneless skinless chicken thighs - Pounded to ½ inch
  • ¼ cup Buttermilk - Adds tenderness
  • 1 tablespoon Vodka - Helps marinade penetrate secret trick
  • 2 tablespoon Fish sauce - Signature Thai flavor
  • 1 tablespoon Lemongrass paste - Fresh or jarred
  • 3 cloves Garlic - Minced
  • 1 tablespoon Soy sauce - Adds umami
  • 1 teaspoon Sugar - Balances saltiness
  • ½ teaspoon White pepper - Subtle heat
For the Crispy Coating:
  • 1½ cups All-purpose flour
  • ½ cup Cornstarch - Extra crispiness
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 teaspoon Salt
  • 1 teaspoon White pepper
  • Vegetable oil - For frying
For the Quick-Pickled Slaw:
  • 2 cups Shredded cabbage
  • 1 large Carrot - Julienned
  • 1 small Cucumber - Julienned
  • ¼ cup Rice vinegar
  • 2 tablespoon Sugar
  • 1 teaspoon Salt
  • ½ cup Fresh cilantro - Add before serving
For the Spicy Mayo:
  • ½ cup Mayonnaise
  • 2 tablespoon Sriracha - Adjust to taste
  • 1 tablespoon Lime juice - Freshly squeezed
  • 1 teaspoon Fish sauce - Optional depth
For Assembly:
  • 4 Brioche buns - Toasted
  • Extra cilantro leaves - Garnish
  • Lime wedges - To serve

Equipment

  • 1 Deep heavy pot or Dutch oven (For frying chicken)
  • 1 Candy or deep-fry thermometer (Keep oil between 325°F–375°F)
  • 1 Wire rack (Drain fried chicken and keep crispy)
  • 1 Meat mallet (Pound chicken evenly)
  • 1 Tongs (For turning chicken safely)
  • 1 Shallow bowls (For dredging setup)
  • 1 Mixing bowl (For marinade)
  • 1 Jar or container (For storing slaw)

Method
 

  1. Mix chicken with buttermilk, fish sauce, lemongrass, and garlic, then refrigerate for at least two hours for deeper flavor.
    Raw chicken pieces marinating in a metal bowl with a mixture of herbs, chopped garlic, chili, and soy-based sauce, prepared for Thai-style fried chicken.
  2. Combine vinegar, sugar, and salt, then toss with cabbage, carrot, and cucumber for a tangy, crunchy slaw.
    A bowl of fresh Thai-style vegetable salad featuring spiralized zucchini, shredded carrots, and onions tossed in a light, flavorful broth, garnished with cilantro.
  3. Mix flour, cornstarch, and seasonings, then add a few tablespoons of marinade to create crispy textured bits for dredging.
  4. Double-dredge chicken in the coating and fry in hot oil until golden brown, crispy, and fully cooked.
  5. Toast brioche buns, spread spicy mayo, layer fried chicken, slaw, and cilantro, and finish with a squeeze of lime.
    A Thai fried chicken sandwich stacked high on a golden pretzel bun, filled with crispy glazed chicken, slaw made of red cabbage and carrots, fresh herbs, and a creamy white sauce.

Nutrition

Serving: 380gCalories: 680kcalCarbohydrates: 54gProtein: 36gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 130mgSodium: 1450mgPotassium: 560mgFiber: 3gSugar: 10gVitamin A: 2800IUVitamin C: 14mgCalcium: 90mgIron: 3.6mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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