If you're craving a sandwich that's bursting with flavor and crunch, this Thai fried chicken sandwich is exactly what you need. Featuring a crispy Thai spiced coating and a tangy, sweet chili sauce, this sandwich will satisfy your taste buds and elevate your lunch or dinner.
You’ll love how the perfect blend of spices and the juicy chicken come together in this recipe. Plus, it’s surprisingly easy to make at home, so you can enjoy restaurant-quality flavors anytime.
Why You'll Love This Recipe
- Deliciously crispy exterior with authentic Thai spices that pack a flavor punch.
- Sweet chili sauce adds a perfect balance of heat and sweetness.
- Simple ingredients you can find at most grocery stores.
- Quick prep and cooking time—ready in under an hour.
- Perfect for casual dinners, game days, or weekend lunches.
Ingredients
Here’s everything you’ll need to create this crispy Thai fried chicken sandwich with sweet chili sauce.
- 2 cups buttermilk
- 1 tablespoon fish sauce
- 1 ½ pounds boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 tablespoon Thai red curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground white pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- Vegetable oil for frying (about 4 cups)
- 4 brioche sandwich buns
- 4 leaves green leaf lettuce
- ½ cup sweet chili sauce
- Fresh cilantro sprigs, for garnish
- Lime wedges, for serving
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4 sandwiches
- Calories: Approximately 650 per serving
How to Make Crispy Thai Spiced Fried Chicken Sandwich with Sweet Chili Sauce
- In a large bowl, whisk together the buttermilk, fish sauce, and ½ teaspoon salt. Add the chicken thighs and marinate for at least 15 minutes or up to 2 hours in the fridge.
- In a separate large bowl, combine the flour, cornstarch, baking powder, Thai red curry powder, garlic powder, white pepper, paprika, cayenne pepper (if using), ½ teaspoon salt, and black pepper. Mix well.
- Heat vegetable oil in a deep skillet or fryer to 350°F. The oil should be about 2 inches deep for even frying.
- Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat well. For extra crunch, double dredge by dipping back into buttermilk briefly and then again in the flour mix.
- Carefully fry the chicken pieces in batches to avoid overcrowding, cooking for 6-8 minutes per side until golden brown and an internal temperature reaches 165°F. Drain on a wire rack over paper towels.
- Toast the brioche buns lightly in a dry skillet or oven until just golden.
- Assemble each sandwich by spreading sweet chili sauce on the bottom bun, adding a lettuce leaf, the crispy chicken, more sweet chili sauce on top, and fresh cilantro. Finish with the top bun.
- Serve immediately with lime wedges on the side for squeezing over the chicken for a fresh, zesty kick.
Tips for the Best Results
- Use chicken thighs for juicy, flavorful meat that stays tender during frying.
- Don’t skip the double dredging if you want an extra-crispy crust.
- Maintain oil temperature between 340°F and 360°F to ensure even cooking without greasiness.
- Let the fried chicken rest on a wire rack instead of paper towels to keep the crust crisp.
- Adjust the cayenne pepper according to your preferred spice level.
Storage and Reheating
Store any leftover fried chicken in an airtight container in the fridge for up to 3 days. Keep the buns and sauce separate to prevent sogginess.
To reheat, preheat your oven to 375°F and warm the chicken on a wire rack for 10-12 minutes until crispy and heated through. Avoid microwaving to keep the crust crunchy.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for this recipe because they stay juicier and more tender during frying. If using breasts, slice them thinner and watch for quicker cooking times to avoid dryness.
What can I substitute for fish sauce?
If you don’t have fish sauce, you can use soy sauce or tamari as a substitute. While it won’t have the exact same flavor, it will still add a nice umami depth to the marinade.
Is sweet chili sauce spicy?
Sweet chili sauce has a mild heat balanced by sweetness, making it approachable for most palates. You can adjust the spice level by adding more cayenne to the chicken coating or serving additional sauce on the side.
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour with a gluten-free flour blend suitable for frying. Make sure your baking powder and other ingredients are gluten-free as well.