Thai Fried Chicken Sandwich, Quick, Crispy, Flavor-Packed

This Thai fried chicken sandwich turns busy nights into a crunch-filled win. Marinading the thighs ahead saves hands-on time and builds bold flavor with minimal effort. The crispy coating fries up fast, so you can get sandwiches on the table without fuss. If you like fast sandwich ideas, check this variation for a shortcut here.

Why This Recipe Works

The buttermilk-tamarind-free marinade (using Thai red curry paste) tenderizes and infuses the chicken while keeping prep simple. A mix of flour and cornstarch yields extra crunch without complicated steps. Letting the thighs soak for at least four hours means most of the work happens before dinner rush. Frying at a steady 350°F ensures a golden crust and fully cooked interior in under ten minutes per piece. The quick spicy mayo ties everything together so you don’t need multiple sauces. This approach balances flavor, texture, and speed for a reliable weeknight hit. For a parallel crunchy technique, see this guide on a similar style recipe.

Flavor and Texture

Thai red curry paste gives layers of chili, lemongrass, and garlic that play well against the rich fried crust. Fish sauce and soy sauce add umami depth without being overpowering. The cornstarch in the dredge creates rapid blistering and crispness when it hits hot oil. Shredded lettuce and pickles bring a bright, crunchy counterpoint to the warm, spicy chicken. Lime wedges at the table cut through the richness and brighten each bite.

Ingredients

* 4 boneless, skinless chicken thighs
* 1 cup buttermilk
* 2 tablespoons Thai red curry paste
* 1 tablespoon fish sauce
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* 1 cup all-purpose flour
* 1/2 cup cornstarch
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon ground black pepper
* Vegetable oil, for frying
* 4 brioche buns
* 1 cup shredded lettuce
* 1/2 cup sliced pickles
* 1/2 cup mayonnaise
* 2 tablespoons Sriracha hot sauce
* Lime wedges, for serving

Step by Step Instructions

1. In a large bowl, combine the buttermilk, Thai red curry paste, fish sauce, soy sauce, and sugar. Whisk until well mixed.
2. Add the chicken thighs to the bowl and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. In another bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and ground black pepper.
4. Remove the chicken from the marinade and let excess buttermilk drip off. Coat each piece thoroughly in the flour mixture, pressing the flour into the chicken to ensure a crispy coating.
5. Heat oil in a large skillet or deep fryer to 350°F (175°C). Carefully place chicken pieces in the hot oil, frying for 7-8 minutes, or until they are golden brown and cooked through.
6. While the chicken is frying, mix the mayonnaise and Sriracha hot sauce in a small bowl to create a spicy mayo.
7. Toast the brioche buns until golden brown.
8. Assemble the sandwich: spread the spicy mayo on the top and bottom of each bun. Place a piece of fried chicken on the bottom bun, followed by shredded lettuce and sliced pickles. Add the top bun.
9. Serve the sandwiches hot, with lime wedges on the side for an extra zing of flavor.

Quick Tips and Shortcuts

Marinate the chicken the night before to reduce prep time on the day you cook. Use an instant-read thermometer to ensure chicken reaches 165°F, avoiding overcooking. If you want fewer dishes, mix the dredge in a disposable bowl and toss used coating in the trash. For a skillet shortcut, fry two pieces at a time and keep cooked pieces on a wire rack in a low oven to stay warm. Swap store-bought buns for toasted rolls if you’re in a hurry.

Storage and Meal Prep

Store leftover fried chicken in an airtight container in the refrigerator for up to three days. Re-crisp in a 375°F oven for 8 to 10 minutes instead of microwaving to preserve texture. Prepare the spicy mayo in advance and keep it refrigerated for up to a week. Marinaded but uncooked thighs can stay in the fridge for 24 hours or be frozen for longer storage.

Short Closing Note

This sandwich is built for busy evenings without skimping on flavor. Small prep steps ahead of time make a big difference for speed and consistency.

Conclusion

For another take and extra inspiration on this style, check this detailed Thai Fried Chicken Sandwich guide at Thai Fried Chicken Sandwich.

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