Thai Fried Chicken Sandwich

Let’s Talk About This Thai Fried Chicken Sandwich

You ever have one of those food moments that just sticks with you? The first time I tried making a Thai Fried Chicken Sandwich, I was, let’s be honest, mostly just trying to use up old buttermilk (leftover from pancakes that were, uh, aggressively mediocre). Except, what came out was… wow. My brother wandered through the kitchen, asked what the smell was (like I’d set the place on fire for once), and ended up stealing half my sandwich. That should tell you something. Oh, and if you’re someone who likes their food spicy but not insane, trust me: you get to run the show here.

Why You’ll Love This (Or, Why I Keep Making It Anyway)

Honestly, I make this when my brain can’t deal with another boring chicken dinner. My family goes wild for it because it’s got that crispy thing going and a sort of sweet-salty heat people pretend isn’t addictive, but ya know it is. (Sometimes I double the sauce just so there’s enough to lick the bowl, not even sorry.) There’s also this one considerable upside—when your sandwich tastes like a Thai night market, nobody yells about takeout again.

Confession: I used to overcook the chicken every single time. It’s honestly trickier than it should be, or maybe that’s just me being distracted with three things at once. Either way, I figured some stuff out, so you don’t have to.

Here’s What You’ll Need (Swaps Welcome)

• 2 chicken thighs (or breasts if you prefer—my cousin swears by thighs, but breasts will stay juicy with enough brine)
• About a cup of buttermilk (I’ve swapped in regular milk plus a slug of lemon juice and it works alright in a pinch)
• 1 tablespoon fish sauce (Red Boat is fancy, but that supermarket stuff does the job just fine)
• 2 teaspoons soy sauce
• 2 cloves garlic, smashed
• 1 thumb ginger, grated (or about a teaspoon of the jar stuff if you’re busy)
• 1½ cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon Thai curry powder (honestly, Madras curry powder will do if that’s what you have)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• Vegetable oil for frying (peanut, canola, whatever’s languishing in your pantry)
• Brioche buns (potato rolls are fine too, or I’ve even used sesame burger buns—nobody rioted)
• Crispy lettuce (iceberg or romaine, up to you)
• Sliced cucumber
• Fresh cilantro (optional but it *does* slap here)
• Spicy mayo (mix store bought mayo with Sriracha and a hint of lime juice—easy, right?)
• Pickled red onions (if you’re fancy, or maybe just regular sliced red onions—your call)

This Is How I Actually Make It (with Occasional Oops)

1. Pound chicken to about 1/2-inch thick. (No mallet? Rolling pin, skillet bottom, anything heavy. Done it with a bottle before.)
2. Mix buttermilk, fish sauce, soy sauce, garlic, ginger. Drown the chicken in this—let it sit at least an hour, but overnight is best. Confession: I once left it two days. Nothing exploded.
3. Mix up flour, cornstarch, curry powder, salt, and white pepper in a big bowl. I dip the chicken straight from the marinade—don’t even shake it, that clingy buttermilk coating is good here.
4. Heat oil to shimmering, about 350F if you have a thermometer. Or, drop a bit of flour in—if it sizzles right away, you’re golden. Not an exact science in my kitchen, but it works. (Don’t overcrowd the pan. Chicken likes its space.)
5. Fry each piece till golden and super crisp—usually 4-5 mins per side. If the crust starts to go a little too brown, just dial the heat down. Drain on a rack (paper towels work too, but it does make the bottom a bit soggy… learned that the hard way.)
6. While chicken cools for a sec, toast the buns until they’re just a little browned. (Raw bread bums me out.)
7. Assemble: spread spicy mayo liberally, lay down lettuce, pile on chicken, top with cukes, onions, and maybe even some cilantro if you’re feeling it. Smush the top on. Done.
8. This is where I usually sneak a taste before anyone else walks in. Shhh.

Some Notes From The Many Times I’ve Messed Up

• Too much flour can turn the crust cakey. Actually, a thin coating does more for crispiness.
• If you go heavy on the fish sauce, expect some serious funk (in a good way, I say, but maybe ease in if it’s your first time).
• For a while, I forgot the cornstarch—makes a big difference. The flour alone is just not as crunchy.
• Brioche buns do soak up a lot of sauce, but they can almost fall apart if you get excited with the mayo.

Experimenting? Here’s What I’ve Tried (Good and Bad)

• Swapped regular mayo for gochujang mayo once—surprisingly nice spice, less Thai more fusion.
• Added a fried egg on top—tasted great but made the whole thing a total mess (not ideal for a picnic, learned that the… sticky way).
• Tried air frying once. Eh. Crispy, but not that craveable crunch. Put the effort in for frying, it pays off trust me.

Don’t Have All the Right Equipment? Neither Do I

I’ve got a proper deep fry thermometer now, but for years I just went by sound and sight. A heavy-bottomed pan is ideal, but I won’t tell if you use a dodgy old saucepan. As for a wire rack, a chopping board covered in a clean dish towel was my hack for ages.

Storing Leftovers (Not That I’ve Ever Had Any)

Look, in my house this sandwich never survives the day, honestly—my teenager practically hovers. But if you do end up with extra chicken, pop it in the fridge wrapped up tight. It’ll keep a day or two, though that perfect crunch starts fading quick. I actually think it’s nice cold, call me strange.

How We Like to Serve It (Take or Leave It)

I mostly serve these with extra pickles and a handful of potato chips, super casual. Sometimes if I’m feeling very grown-up I do a little cabbage salad (like the slaw in this Serious Eats cabbage slaw), but my kids roll their eyes at me. Still, puts a bit of crunch on the plate.

Honestly Useful Pro Tips (Learned The Hard Way)

• Don’t rush letting the chicken rest after frying—if you pile it straight onto buns piping hot, you lose half the crisp.
• I once skipped the marinade because I was late (classic me); it came out bland. Actually, just a half hour is better than nothing but overnight is worth it.
• If you drown the sandwich in sauce, the bun falls apart—kinda tasty, but a real mess. Pick your battles.

Questions I Get About This (Yes, I Know They’re Random)

• Can I bake the chicken instead of frying? You can, but, it’s really not the same. Sometimes I do it for less mess, but you don’t get that crunch. If you want crunchy chicken with less oil, air-frying’s closer, but the flavor gets lost a little (see my air-fryer rant above).
• What’s a good fish sauce substitute? Well, there are vegan ones (like the stuff they recommend over at Rainbow Plant Life), but honestly, you can just bump up the soy sauce a bit. Not exactly the same depth, but good enough if you’re in a pinch.
• Will kids eat it? Mine do, but I keep the spicy mayo on the side for them. Some kids are spice-ninjas though. (I’m amazed what they’ll eat if you call it ‘chicken burgers’).
• Can I make it ahead? You could, like, fry the chicken and let it cool, then reheat briefly in the oven. Not quite as perfect but if you’re feeding a crowd it works well enough.
• How do I keep the coating from coming off? Press the flour mix on gently so it sticks. Don’t be shy. And don’t move the chicken too early when frying—let it set or you’ll lose that crispy jacket (I learned this after watching half my crust float away…)
• Buns—are they really that important? Funny story, once I made these on plain sandwich bread (too lazy to get buns). It was, honestly, a bit sad but still tasty. Buns do matter, but don’t stress if you run out. It’s just food at the end of the day.

Oh, and if you’ve made it this far and still want more food ideas, my go-to for inspiration lately has been Hot Thai Kitchen—she makes everything look doable. Not sponsored, just obsessed (seriously, her YouTube is brilliant).

There you go! Messy, a little spicy, and totally irresistible. The sandwich, not me. Or… maybe both.