Flavor-Packed Thai Fried Chicken Sandwich Recipe.

There are days when only a great sandwich can set things right, and this Thai fried chicken version has become one of my go-to comfort meals. The idea came from a tiny street stall in Bangkok where a vendor piled crispy chicken onto soft bread, added a quick herb salad, and finished it with a punchy sauce that made the whole thing come alive. It wasn’t fancy, just honest cooking with bold flavors, and it stuck with me.

This recipe brings those same elements to a home kitchen: crunchy fried chicken, creamy chili mayo, bright herbs, and a soft bun to hold it all together. It’s the kind of meal that feels special without asking much from you, and it hits every corner of your palate—aromatic, spicy, tangy, and rich. If you’re searching for a Thai chicken sandwich you can rely on for weeknights, gatherings, or a casual weekend treat, this one fits the bill.

Ingredients

For the Chicken

4 boneless, skinless chicken thighs
1 cup buttermilk
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
3 cloves garlic, grated
1 tbsp grated ginger
1 tsp ground white pepper
1 tsp sugar

For the Coating

1 ½ cups all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

For Frying

Neutral oil, enough for shallow or deep frying

For the Chili Mayo

½ cup mayonnaise
2–3 tsp Thai chili paste (nam prik pao)
1 tsp lime juice
1 tsp honey
Pinch of salt

Herb Salad Topping

1 cup shredded cabbage
½ cup grated carrot
¼ cup chopped cilantro
¼ cup chopped mint
1 small cucumber, thinly sliced
1 tbsp rice vinegar
1 tsp lime juice
1 tsp sugar
Salt to taste

For Serving

4 brioche or potato buns
Butter for toasting the buns

Instructions

Marinate the Chicken

Pat the chicken thighs dry and place them in a bowl. Whisk together the buttermilk, fish sauce, soy sauce, lime juice, garlic, ginger, white pepper, and sugar. Add the chicken, making sure each piece is coated. Cover and refrigerate for at least 2 hours, though overnight gives even better flavor and tenderness.

Prepare the Coating

In a wide bowl, mix the flour, cornstarch, salt, paprika, garlic powder, and onion powder. The combination of flour and cornstarch gives the chicken an extra-crisp crust that holds up well even with sauce and toppings.

Dredge the Chicken

Remove each piece of chicken from the marinade, letting excess drip off. Press it firmly into the flour mixture, ensuring every fold and edge is covered. For more craggly, crunchy bits, let the coated chicken rest for 10 minutes while you heat the oil—this helps the coating adhere.

Fry

Heat the oil in a heavy pan or pot to about 350°F (175°C). Fry the chicken in batches, giving each thigh plenty of space. Cook until golden and crisp, usually about 6–8 minutes depending on size. Set on a wire rack instead of paper towels so the underside stays crisp.

Mix the Chili Mayo

Stir together the mayonnaise, Thai chili paste, lime juice, honey, and salt. Adjust the heat level by adding more chili paste or mellowing it with a little extra mayo.

Make the Herb Salad

Combine the cabbage, carrot, cilantro, mint, and cucumber in a bowl. Whisk the rice vinegar, lime juice, sugar, and salt until dissolved, then toss with the vegetables. The goal is a refreshing, lightly dressed salad—not soggy, just enough acidity to cut through the fried chicken.

Toast the Buns

Warm a skillet over medium heat. Spread a thin layer of butter on the cut sides of each bun and toast until golden. This step makes a noticeable difference, helping the buns stand up to the filling while adding flavor.

Build the Sandwich

Spread chili mayo on both sides of the toasted buns. Place a piece of fried chicken on the bottom half, add a generous scoop of herb salad, then close the sandwich. Press gently to help everything settle together.

Flavor & Texture Notes

This sandwich layers contrast on contrast. The chicken is juicy from the marinade, with a crust that stays crisp even after meeting the chili mayo. The seasoning leans toward Thai flavors—fish sauce for savoriness, lime for brightness, and ginger and garlic for warmth.

The salad brings coolness and crunch. Mint and cilantro lift the richness of the fried chicken, while the lightly pickled dressing keeps the sandwich from feeling heavy. The chili mayo ties everything together with a creamy heat that doesn’t overpower the herbs or the chicken.

The final bite is balanced: crispy, tender, tangy, aromatic, and creamy all at once.

Tips & Variations

Adjusting Heat Levels

If you prefer a milder sandwich, cut the chili paste in half. For more heat, add thinly sliced Thai chilies to the herb salad.

Using Chicken Breast

If thighs aren’t your preference, use boneless chicken breasts sliced horizontally (butterflied) into thinner cutlets. This helps them cook evenly and stay tender.

Air-Fryer Option

Spray the dredged chicken lightly with oil and cook in an air fryer at 375°F (190°C) for 15–18 minutes, flipping halfway. The result won’t be quite as crunchy as deep-fried chicken, but it gets close.

Gluten-Free Version

Swap the flour for a gluten-free all-purpose blend and replace the bun with a gluten-free option. Rice flour mixed with cornstarch also gives a crisp texture.

Extra Sauce Ideas

Add a drizzle of sweet chili sauce for a sweeter finish.
Mix a little miso paste into the mayo for deeper savoriness.
Add crushed roasted peanuts for a nutty crunch.

Storage & Make-Ahead

Fried chicken tastes best fresh, but you can prepare a few elements in advance:

Chicken marinade: Up to 24 hours ahead.
Herb salad: Mix the veggies ahead but dress them right before serving.
Chili mayo: Make up to 3 days in advance and refrigerate.
Leftover fried chicken: Store in an airtight container and reheat in a 375°F (190°C) oven for 10–12 minutes.

Avoid assembling the sandwiches until you’re ready to eat, or the buns may become soggy.

Serving Suggestions

This sandwich pairs well with:

Crisp fries or sweet potato wedges
A simple cucumber salad with lime and salt
Grilled corn brushed with a bit of chili mayo
Iced Thai tea or a cold lager for balance

If you’re making these for a gathering, slice each sandwich in half so guests can grab smaller portions without committing to a full-sized serving.

FAQ

Can I bake the chicken instead of frying it?

You can, but the texture will differ. Baking at 425°F (220°C) on a wire rack helps, but you’ll miss some of the crunchy character. The air-fryer method comes closer if you want to avoid frying.

What if I don’t have Thai chili paste?

You can substitute with sambal oelek or your favorite chili crisp. The flavor will shift slightly but still works well with the other components.

Can I make the sandwich without the herb salad?

Absolutely, though the freshness from the herbs balances the richness of the chicken. If you skip it, consider adding sliced pickles or a simple slaw.

What type of bun works best?

Soft brioche or potato buns hold up well without competing with the flavors. A lightly toasted artisan roll also works, but avoid anything too dense.

How do I keep the chicken crispy?

Let the fried chicken rest on a wire rack instead of paper towels, and add the salad right before serving to prevent moisture from softening the crust.

Conclusion

If you’re craving a sandwich with real character—crunchy, bright, and layered with Thai-inspired flavor—this recipe is worth adding to your rotation. It’s straightforward, fun to build, and satisfying in the way only a well-made fried chicken sandwich can be. Once you’ve tried it, you’ll likely keep the chili mayo and herb salad in your regular lineup too. Enjoy creating your own version, and don’t be surprised if it becomes a new favorite around your table.