Thai Fried Chicken Sandwich (Printable)

Crispy Thai-spiced chicken with spicy mayo and veggies on brioche.

# What You'll Need:

→ For the Fried Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 2 tablespoons fish sauce
04 - 2 tablespoons red curry paste
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder

→ For the Dredge

07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ For Frying

11 - Vegetable oil, for deep frying

→ For the Spicy Mayo

12 - ½ cup mayonnaise
13 - 1 tablespoon sriracha (adjust to taste)
14 - 1 tablespoon fresh lime juice

→ For Assembly

15 - 4 brioche buns
16 - 1 cup shredded cabbage
17 - ½ cup pickled carrots
18 - Fresh cilantro leaves, for garnish

# How to Make It:

01 - In a large bowl, whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder. Add chicken breasts, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
02 - In a shallow dish, combine flour, cornstarch, salt, and black pepper.
03 - Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each breast thoroughly in the flour mixture, pressing lightly to ensure even coating.
05 - Fry chicken breasts in batches for 6-8 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Drain on a paper towel-lined plate.
06 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice to make the spicy mayo.
07 - Lightly toast brioche buns until golden.
08 - Spread spicy mayo on both halves of each bun. Layer with fried chicken, shredded cabbage, pickled carrots, and cilantro. Top with the other bun half.
09 - Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The red curry marinade transforms ordinary chicken into something that tastes like it came from a restaurant you cant stop talking about
  • That sriracha lime mayo will make you want to put it on everything else in your fridge
  • The crunch against soft brioche creates the kind of texture contrast that makes people go quiet after their first bite
02 -
  • Cold chicken straight from the fridge helps the coating adhere better than room temperature meat
  • Crowding the pan drops the oil temperature and makes the coating soggy instead of crispy
  • The internal temperature needs to hit 165°F, but carryover heat will finish the job while it rests
03 -
  • Line your dredging station with parchment paper for the easiest cleanup imaginable
  • Keep a wire rack in a low oven to hold finished chicken while you fry the rest
  • The spicy mayo doubles as an incredible fry sauce or burger topping
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