Description
How to make crispy Thai Fried Chicken Sandwiches with succulent chicken, spicy mayo, and crunchy slaw that are incredibly delicious and easy to prepare.
Ingredients
- Base/Main Components:
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 1/2 cup tapioca starch
- 1 cup buttermilk
- 4 brioche buns
- 4–6 cups neutral vegetable oil
- Flavor Builders:
- 2 tbsp fish sauce
- 1 tbsp fresh ginger, grated
- 1 tbsp fresh lemongrass, minced
- 2 tbsp lime juice
- 2–3 tbsp Sriracha or Thai chili paste
- Seasonings/Spices:
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 1 tsp salt, plus more for seasoning
- Finishing/Toppings:
- 2 cups green cabbage, shredded
- 1/2 cup mayonnaise
Instructions
- Prep Chicken: Slice chicken thighs. Combine fish sauce, ginger, lemongrass, lime juice, garlic powder, white pepper, and salt in a bowl. Add chicken, ensuring it’s well coated. Marinate for at least 30 minutes for succulent Thai Fried Chicken Sandwich flavor.
- Prepare Breading: In one shallow dish, whisk together all-purpose flour and tapioca starch. In another, pour the buttermilk. You’ll use these to create the crispy coating for your chicken. Ensure your dredging station is set up for easy flow.
- Dredge Chicken: Dip each marinated chicken piece into the buttermilk, letting excess drip off. Then, dredge thoroughly in the flour mixture, pressing to coat completely. Repeat for a second dredge if desired for extra crispiness. Set aside on a wire rack.
- Fry Chicken: Heat 4-6 cups neutral vegetable oil in a large pot to 350°F (175°C). Carefully fry chicken pieces for 6-8 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F (74°C). Drain on a wire rack.
- Make Slaw: While chicken cooks, prepare the slaw. In a bowl, combine shredded green cabbage. For spicy mayo, mix mayonnaise with Sriracha or Thai chili paste for desired heat. This fresh, creamy component perfectly balances your crispy Thai Fried Chicken Sandwich.
- Assemble Sandwich: Lightly toast brioche buns. Spread spicy mayo on both halves. Place a piece of crispy fried chicken on the bottom bun. Top with a heap of fresh cabbage slaw. This completes your delicious Thai Fried Chicken Sandwich.
- Serve & Enjoy: Place the top bun on your assembled Thai Fried Chicken Sandwich. Serve immediately while the chicken is hot and crispy. These sandwiches are fantastic with a side of fries or a simple green salad. Enjoy every delicious, crunchy bite!
Notes
Always maintain oil temperature at 350°F (175°C) and press the flour mixture onto the chicken firmly for ultimate crispiness.
Disassemble and refrigerate fried chicken in an airtight container for 3-4 days; reheat in oven or air fryer for best crunch.
Tapioca starch is crucial for ‘Crispy Perfection’; while cornstarch can substitute, the texture will be noticeably less crunchy.
Serve immediately after assembly for ultimate crispiness, perhaps garnished with fresh cilantro and paired with a Thai iced tea.
For make-ahead, prep marinade, slaw, and spicy mayo 1-2 days in advance, storing components separately.
**Allergy Information:** Dairy, Eggs, Gluten, Fish