Name: Thai Fried Chicken Sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 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; 3 tablespoons vegetable 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; 2 tablespoons Kewpie mayonnaise; 4 potato buns, halved

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why make this recipe

Thai Fried Chicken Sandwich brings delightful flavors and textures to the classic fried chicken. The crispy chicken pairs perfectly with the fresh and vibrant slaw, making each bite a burst of taste. This sandwich is not only satisfying but also fun to make, and it will surely impress your family or friends!

how to make Thai Fried Chicken Sandwich

Ingredients:

Vegetable oil as needed, for frying (For deep frying the chicken)
1½ cups all-purpose flour (For coating the chicken)
Kosher salt as needed (For seasoning)
Freshly ground black pepper as needed (For seasoning)
1 cup low-fat buttermilk (For soaking the chicken)
2 large eggs (For the batter)
4 large boneless skinless chicken thighs (About 1 pound, for juicy chicken)
3 tablespoons vegetable oil (Or another neutral oil for making the slaw dressing)
2 cloves garlic, minced (For flavor)
2 small Thai Bird’s eye chilies, chopped (For heat and spice)
1 teaspoon grated ginger (For freshness and zing)
2 tablespoons freshly squeezed lime juice (For tanginess)
1 tablespoon rice vinegar (For acidity)
1 tablespoon fish sauce (For depth and umami)
3 cups finely shredded green cabbage (For crunch and bulk)
¼ cup shaved red onion (For a mild onion flavor)
3 green onions, thinly sliced (For freshness and color)
¼ cup chopped fresh basil leaves (For fragrance and color)
¼ cup chopped mint leaves (For added freshness)
2 tablespoons Kewpie mayonnaise (For a creamy spread)
4 potato buns, halved (For serving)

Directions:

Fill a large cast iron pan with vegetable oil, about 2 inches deep. Heat the oil to 350°F (180ºC).
In a medium shallow bowl, add the flour and season with salt and pepper. In another bowl, whisk together the buttermilk and eggs.
One piece at a time, dip the chicken in the buttermilk mixture, then dredge it in the flour. Shake off excess flour and fry in the hot oil. Flip once, until golden brown on all sides, about 8 minutes.
Remove the chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain.
In a medium bowl, whisk together the vegetable oil, garlic, chilies, ginger, lime juice, rice vinegar, and fish sauce to make the dressing.
Add the cabbage, red onion, green onion, basil, and mint to the bowl, and toss to combine with the dressing.
Spread Kewpie mayonnaise on the bottom of each potato bun. For each sandwich, add one piece of fried chicken and top with a generous portion of slaw.
Serve immediately and enjoy!

how to serve Thai Fried Chicken Sandwich

Serve the Thai Fried Chicken Sandwich warm, with the slaw piled high on top of the crispy chicken. You can enjoy it with a side of fries or a fresh salad for a complete meal. Adding extra lime wedges can enhance the flavor even more!

how to store Thai Fried Chicken Sandwich

Store any leftover fried chicken in an airtight container in the refrigerator. It can stay fresh for up to 3 days. If you have leftover slaw, keep it in a separate container to maintain its crunch. Reheat the chicken in the oven for best results.

tips to make Thai Fried Chicken Sandwich

Ensure the oil is hot enough before frying to achieve a crispy coating.
Use a thermometer to check the oil temperature for consistent frying.
Let the fried chicken rest on a wire rack to prevent sogginess.
Feel free to adjust the heat level by adding more or fewer chilies, depending on your taste preference.

variation

You can customize this sandwich by adding avocado slices, different greens, or swapping the chicken for fried tofu for a vegetarian option. Experimenting with different sauces, like sriracha or hoisin, can also add a fun twist!

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs keep the sandwich juicier.

2. Is it necessary to soak the chicken in buttermilk?
Soaking in buttermilk helps tenderize the chicken and adds flavor, but you could skip it if you’re in a hurry.

3. Can I make the slaw ahead of time?
Yes, you can prepare the slaw a few hours in advance. Just keep it refrigerated until you’re ready to serve.