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Thai Fried Chicken Sandwich

A crispy, juicy fried chicken sandwich coated in a sticky Thai chili glaze, topped with refreshing slaw and served on a toasted brioche bun.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Sandwiches
Course: Dinner, Lunch
Cuisine: American, Asian Fusion, Thai
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 chicken thighs boneless, skinless
  • 1 cup buttermilk
  • 2 tbsp soy sauce
  • 1 tbsp ginger grated
  • 2 cloves garlic minced
Dredge
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
Sticky Glaze
  • 2 tbsp Thai chili paste Nam Prik Pao
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tbsp lime juice
Assembly
  • 4 brioche buns
  • 1 cup purple cabbage shredded
  • 0.5 cup cilantro fresh leaves
  • 4 tbsp mayonnaise

Equipment

  • Dutch Oven or Deep Fryer
  • Mixing bowls
  • Whisk
  • Meat Mallet
  • Wire rack

Method
 

  1. Whisk buttermilk, soy sauce, ginger, and garlic in a bowl. Add chicken thighs and marinate for 1-4 hours.
  2. Mix flour, cornstarch, baking powder, and salt in a shallow dish. Drizzle in a little marinade to create craggy bits.
  3. Heat oil in a heavy pot to 350°F (175°C).
  4. Remove chicken from marinade, dredge in flour mixture, pressing firmly to coat.
  5. Fry chicken for 6-8 minutes until golden and internal temp reaches 165°F. Drain on wire rack.
  6. In a saucepan, simmer chili paste, honey, soy sauce, fish sauce, and lime juice until thickened.
  7. Toast brioche buns. Mix cabbage and cilantro with a squeeze of lime.
  8. Brush fried chicken with sticky glaze. Assemble sandwich with mayo, chicken, and slaw.

Notes

For extra heat, add fresh chopped chilies to the glaze.