Thai Fried Chicken Sandwich

This Thai Fried Chicken Sandwich blends the aromatic depth of Thai marinades with crispy chicken, fresh vegetables, and tangy sauces, all tucked into a brioche bun. Inspired by traditional Thai street food and modern culinary trends, it's a satisfying, flavor-packed dish.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Marination Time 2

Total Time 50

Servings: 4 sandwiches

Course: Sandwich

Cuisine: Thai

Calories: 680

Ingredients Equipment Method Notes

Ingredients

4 pieces chicken breast fillets or thighs, sandwich-sized
3 cloves garlic crushed
1 tbsp ginger grated
2 tbsp lime juice freshly squeezed
1 tbsp fish sauce
2 tbsp chopped cilantro fresh
1 cup flour
1 cup cornstarch
1 tsp salt
1/2 tsp white pepper
1/2 tsp paprika mild
4 brioche buns lightly toasted
4 leaves lettuce crisp
1 cucumber thinly sliced
1 cup carrots lightly marinated, julienned (optional)
1/2 cup mayonnaise for Thai mayo
1 tbsp lime juice for sauce
1 red chili finely chopped, adjust to taste
oil for frying

Equipment

Heavy-bottomed pot
Kitchen thermometer
tongs
cooling rack
Mandoline (optional)
Blender or immersion mixer (optional)

Method

In a bowl, mix garlic, ginger, lime juice, fish sauce, and chopped herbs. Add chicken and coat well. Marinate in the fridge for at least 2 hours.
Combine flour, cornstarch, salt, white pepper, and paprika for the batter. Dredge marinated chicken in this dry mix until evenly coated.
Heat oil in a heavy-bottomed pot to 175°C (350°F). Fry chicken until golden brown and cooked through, about 5–7 minutes. Drain on a rack.
Prepare Thai mayo by mixing mayonnaise, lime juice, and chopped chili. Adjust seasoning to taste.
Toast brioche buns. Spread Thai mayo on the bottom bun. Layer lettuce, cucumber, and carrots. Place fried chicken on top and close with the top bun.

Notes

Customize spice level and add sauces like honey-lime or peanut dressing for variations. Chicken can be baked for a healthier version.