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Tangy Thai Fried Chicken Sandwich
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This Tangy Thai Chicken Sandwich takes crispy fried chicken to the next level with bold, bright Southeast Asian flavors. Juicy chicken thighs are dredged and fried until crispy and golden brown, then layered onto potato buns with creamy Kewpie mayonnaise. A refreshing Thai-inspired slaw made with fresh herbs, crunchy cabbage, and a zesty fish sauce–lime dressing adds the perfect balance of tang and texture. The slightly sweet bun complements the crisp, creamy and citrusy textures and flavors for the perfect sandwich you will be left craving again and again.
Inspired by Thai street food, this easy fried chicken sandwich is ideal for weeknight dinners, coming together fairly quickly. This is the kind of recipe that gets me excited about flavors – just like this Thai fried red snapper or Issan-style Thai pork larb.
Why You’ll Love This Recipe
- Restaurant-quality at home. This sandwich feels gourmet, but it comes together with simple ingredients and can be customized with some quick swaps for easy shortcuts.
- Bold Thai flavors. A balance of tangy lime, umami-rich fish sauce, and fresh herbs creates layers of bright, addictive flavor.
Key Ingredients in This Recipe
- Chicken thighs – Boneless, skinless chicken thighs are ideal for juicy, flavorful results.
- Buttermilk – Buttermilk both tenderizes the chicken and helps to adhere the flour coating to it.
- Kewpie – Kewpie mayonnaise adds richness that complements the tangy slaw and crispy chicken.
- Fish sauce – I love the funky umami flavor fish sauce adds to any dish. The flavor comes from a process of fermenting fish over a long period of time.
- Birds eye chiles – Small but mighty, Thai birds eye chilies add a fruity, fiery heat ranging from 50,000 to 100,000 Scoville units. If you can’t find them at your local grocery store, check an Asian market and buy a large bag to keep in the freezer, as they’re easy to slice even when frozen.
- Cabbage – For the best texture, I prefer to finely shred the cabbage on a mandolin.
- Herbs – The combination of cilantro, mint, and basil (Thai or regular sweet basil) adds freshness and a more complex flavor to the slaw.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Chicken: While I prefer juicy chicken thighs, chicken breasts can also be used. Pound them to an even thickness to ensure they cook evenly. For a lighter option, grill or bake the chicken instead of frying. You can also air fry chicken tenders or cutlets for an easy shortcut.
- Buns: Swap the potato buns for an eggy bread like brioche buns.
- Fish sauce: If you don’t have fish sauce, use soy sauce for saltiness and add a small dash of rice vinegar or lime juice to mimic the tangy depth.
How to Make Tangy Thai Fried Chicken Sandwich
Fill a large cast iron pan with vegetable oil so it reaches 2” (5cm) up the pan. Heat the oil to 350°F (180ºC). In a medium shallow bowl add the flour and season with salt and pepper. Whisk the buttermilk and egg together in another medium bowl. One piece at a time, dip chicken in the buttermilk mixture, then dredge in the flour.
Shake off any excess flour and fry in the oil, flipping once, until the chicken is golden brown on all sides, about 8 minutes.
Remove the chicken and allow to drain on a wire rack set over a paper towel-lined baking sheet.
In a medium bowl whisk together the oil, garlic, chilies, ginger, lime juice, rice vinegar and fish sauce.
Add the cabbage, red onion, green onion, basil and mint and toss to combine with the dressing.
Spread mayo on the bottom of each potato roll. Top with a piece of chicken followed by a pile of the slaw. Close the sandwiches and serve immediately.
FAQ – Frequently Asked Questions
You can fry the chicken in advance and keep it warm in a low oven (around 200°F 93ºC) for up to 30 minutes before serving. For best texture, assemble the sandwiches right before eating so the slaw and mayonnaise don’t make the bun soggy.
Use a neutral, high smoke point oil like canola, vegetable, or peanut oil. These allow the chicken to fry evenly without overpowering the flavor.
Yes! Skip the frying and grill or bake the chicken thighs for a lighter option. To reduce spice, use fewer chilies or omit them entirely in the slaw.
Soft, buttery buns like potato rolls or brioche hold up well to the juicy chicken and tangy slaw without falling apart.
Regular mayonnaise can be mixed with a small squeeze of lemon juice and a pinch of sugar for a similar flavor. Or just use regular mayonnaise, the difference won’t be too major.
Other Recipes to Try
If you enjoy this tangy Thai fried chicken sandwich, give these other chicken recipes a try:
- Fried chicken biscuits with hot honey butter
- Pimento cheese fried chicken sandwich
- Crispy buffalo chicken sandwich
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Tangy Thai Fried Chicken Sandwich
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Ingredients:
For the fried chicken:
- Vegetable oil, as needed, for frying
- 1½ cups all-purpose flour
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 cup low-fat buttermilk
- 2 large eggs
- 4 large boneless skinless chicken thighs, about 1 pound
For the Thai Slaw:
- 3 tablespoons vegetable oil, or another neutral oil
- 2 cloves garlic, minced
- 2 small Thai Bird's eye chilies, chopped
- 1 teaspoon grated ginger
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 3 cups finely shredded green cabbage
- ¼ cup shaved red onion
- 3 green onions, thinly sliced
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped mint leaves
For serving:
- 2 tablespoons Kewpie mayonnaise
- 4 potato buns, halved
Instructions:
For the fried chicken:
- Fill a large cast iron pan with vegetable oil so it reaches 2” (5cm) up the pan. Heat the oil to 350°F (180ºC).
- In a medium shallow bowl add the flour and season with salt and pepper. Whisk the buttermilk and egg together in another medium bowl. One piece at a time, dip chicken in the buttermilk mixture, then dredge in the flour.
- Shake off any excess flour and fry in the oil, flipping once, until the chicken is golden brown on all sides, about 8 minutes.
- Remove the chicken and allow to drain on a wire rack set over a paper towel-lined baking sheet.
For the Thai slaw:
- In a medium bowl whisk together the oil, garlic, chilies, ginger, lime juice, rice vinegar and fish sauce.
- Add the cabbage, red onion, green onion, basil and mint and toss to combine with the dressing.
For serving:
- Spread mayo on the bottom of each potato roll. Top with a piece of chicken followed by a pile of the slaw. Close the sandwiches and serve immediately.
Notes:
Nutrition:
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