Craving bold flavors and crispy textures in one satisfying bite? This Thai Fried Chicken Sandwich delivers restaurant-quality results right in your home kitchen with authentic Thai spices, coconut milk marinade, and vibrant fresh toppings.
The first time I tasted a Thai-inspired fried chicken sandwich was at a weekend farmers market near downtown Denver. The combination of crispy golden chicken with tangy pickled vegetables and spicy mayo completely changed how I thought about weeknight sandwiches. After testing this recipe in my own kitchen and adjusting the spice levels to suit my family’s preferences, I landed on this version that brings those same incredible flavors to your table. The coconut milk marinade keeps the chicken incredibly juicy while infusing it with warm curry spices, and each bite offers layers of flavor from the crunchy coating, tender chicken, cool cucumber, tangy pickled carrots, and fresh herbs.
Table of Contents
Ingredients for Thai Fried Chicken Sandwich
The key to this sandwich is marinating the chicken for at least 1 hour, though 4 to 8 hours produces noticeably more tender and flavorful results. I use boneless, skinless chicken thighs rather than breasts because they stay juicier during frying and have richer flavor that stands up well to the bold Thai seasonings.
- 4 boneless, skinless chicken thighs
- 1 cup coconut milk (full-fat works best for the richest flavor)
- 1 tablespoon curry powder
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (fresh ginger makes a big difference here)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup rice flour or cornstarch (rice flour gives a lighter, crispier coating)
- Salt and pepper, to taste
- 3 cups vegetable oil, for frying
- 1/4 cup Thai chili sauce (start with less if you prefer milder heat)
- 1/4 cup mayonnaise or plain yogurt
- 1/2 cucumber, thinly sliced
- 1/2 cup pickled carrots, thinly sliced
- Fresh cilantro leaves
- Fresh Thai basil leaves
- 4 soft buns or brioche buns, lightly toasted
Step-by-Step Instructions
Using a meat thermometer takes the guesswork out of frying and guarantees perfectly cooked chicken every time without overcooking.
Step 1: Whisk together coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a medium bowl until fully combined. Add chicken thighs and turn to coat completely. Cover tightly and refrigerate for at least 1 hour, though 4 to 8 hours produces the most flavorful and tender results.
Step 2: Mix rice flour or cornstarch with salt and pepper on a wide plate. Remove chicken from marinade, allowing excess to drip back into the bowl. Dredge each thigh thoroughly in the flour mixture, pressing gently so the coating adheres evenly to all surfaces. Let coated chicken rest for 5 minutes before frying to help the coating stick better during cooking.
Step 3: Heat vegetable oil in a deep skillet or Dutch oven to exactly 350°F using a thermometer. The oil should be 2 to 3 inches deep. Carefully lower coated chicken into hot oil without overcrowding the pan, working in batches if needed. Fry for 5 to 7 minutes per side until the coating turns deep golden brown and the internal temperature reaches 165°F. The bubbling will slow down as the chicken nears doneness. Transfer to a wire rack set over paper towels to drain excess oil while staying crispy. Keep the first batch warm in a 200°F oven while frying remaining pieces.
Step 4: While chicken cooks, combine Thai chili sauce with mayonnaise or yogurt in a small bowl, whisking until smooth and creamy. Slice cucumber and prepare pickled carrots into thin, even pieces. Rinse and pat dry fresh cilantro and Thai basil. Toast buns in a dry skillet or under the broiler for 1 to 2 minutes until just golden around the edges.
Step 5: Spread a generous layer of chili mayo on both halves of each toasted bun. Place one crispy fried chicken thigh on the bottom bun, then top with cucumber slices, pickled carrots, and a handful of fresh herbs. Add the top bun and press gently to bring all the flavors together.
Perfect Pairings for Thai Fried Chicken Sandwich
These side dishes complement the bold Thai flavors while adding textural variety and nutritional balance to your meal.
Sweet Potato Fries: The natural sweetness and crispy exterior create a perfect contrast to the spicy, savory sandwich while adding valuable fiber and vitamins to your plate.
Asian Cucumber Salad: This light, refreshing side cuts through the richness of fried chicken with tangy rice vinegar and a hint of sesame oil, making every bite feel balanced and satisfying.
Sticky Garlic Chicken Noodles: For a more substantial meal, these flavorful noodles echo the Asian-inspired theme while offering a different texture experience.
Coconut Rice: Fluffy jasmine rice cooked in coconut milk echoes the marinade flavors while offering a mild, comforting base that soaks up any extra sauce.
Thai Drunken Noodles: These spicy, savory noodles make an excellent companion dish for those who want to double down on Thai flavors.
Keeping It Fresh and Delicious
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep sandwich components separate to maintain the best texture and prevent sogginess. The chicken reheats beautifully in a 375°F oven for 8 to 10 minutes, which restores much of the original crispiness without drying it out.
For longer storage, freeze cooked chicken pieces in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Freeze the chili mayo separately in small portions so you always have fresh sauce ready when you want to assemble sandwiches quickly.
This sandwich works wonderfully for meal prep when you pack components separately. Store the crispy chicken, fresh vegetables, herbs, and sauce in individual containers, then assemble right before eating for maximum freshness and crunch.
FAQs
Can I make this sandwich less spicy for kids?
Absolutely. Simply reduce or omit the Thai chili sauce in the mayo, or serve it on the side so everyone can adjust their heat level. The coconut milk marinade is mild and flavorful on its own.
What’s the best substitute for rice flour?
Cornstarch works perfectly and creates a similarly crispy coating. All-purpose flour also works but produces a slightly thicker, less delicate crust than rice flour.
How do I prevent the chicken from getting greasy?
Maintain your oil temperature at 350°F throughout frying and drain the chicken on a wire rack rather than paper towels alone, which allows air circulation and keeps the coating crisp.
Thai Fried Chicken Sandwich
Ingredients
Equipment
Method
- Whisk together coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar in a medium bowl until fully combined. Add chicken thighs and turn to coat completely. Cover tightly and refrigerate for at least 1 hour, though 4 to 8 hours produces the most flavorful and tender results.
- Mix rice flour or cornstarch with salt and pepper on a wide plate. Remove chicken from marinade, allowing excess to drip off. Dredge each thigh thoroughly in the flour mixture, pressing gently so coating adheres evenly. Let rest 5 minutes before frying.
- Heat vegetable oil in a deep skillet to 350°F using a thermometer. Oil should be 2 to 3 inches deep. Carefully lower coated chicken into hot oil without overcrowding. Fry for 5 to 7 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain. Keep first batch warm in 200°F oven while frying remaining pieces.
- While chicken cooks, combine Thai chili sauce with mayonnaise or yogurt in a small bowl, whisking until smooth. Slice cucumber and prepare pickled carrots. Rinse and dry fresh herbs. Toast buns for 1 to 2 minutes until golden around edges.
- Spread chili mayo on both halves of each toasted bun. Place one crispy fried chicken thigh on bottom bun, then top with cucumber slices, pickled carrots, and fresh herbs. Add top bun and press gently.
