Crispy Thai Fried Chicken Sandwiches for Dinner
Crispy Thai fried chicken sandwiches are the ultimate dinner upgrade. After making this many times, I’ve discovered the secret to the perfect crispy coating and juicy chicken. The tangy slaw and spicy mayo make this better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Bruschetta with Heirloom Tomatoes and Fresh Basil and Fresh Thai Mango Green Papaya Salad with Chili Lime Dressing.
Why This Crispy Thai Fried Chicken Sandwiches for Dinner Is Pure Comfort
- Crispy coating with a juicy chicken center
- Tangy slaw and spicy mayo for perfect balance
- Better than takeout and ready in 30 minutes
- Easy to customize with your favorite toppings
What You'll Need for Crispy Thai Fried Chicken Sandwiches for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Black pepper
- Eggs
- Vegetable oil
- Hamburger buns
- Pickled vegetables
- Thai fish sauce
- Sriracha
- Mayonnaise
- Vinegar
- Sugar
- Cabbage
- Carrots
- Cilantro
- Green onions
- Optional: Lettuce
- Optional: Tomato
- Optional: Red onion
- Optional: Jalapeño
- Optional: Cucumber
📝 Ingredient Notes
- Chicken breasts: Thinly slice for even cooking
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing → See on Amazon
- Deep fryer or heavy-bottomed pot — Safe and easy deep-frying → See on Amazon
How to Make Crispy Thai Fried Chicken Sandwiches for Dinner
- Prepare the chicken: Combine flour, cornstarch, baking powder, salt, and pepper. Dredge chicken slices in egg, then coat in flour mixture. Let sit for 10 minutes.
- Fry the chicken: Heat oil to 350°F (175°C). Fry chicken in batches until golden and crispy. Drain on paper towels.
- Make the slaw: Combine cabbage, carrots, cilantro, green onions, vinegar, sugar, and a pinch of salt.
- Make the spicy mayo: Mix mayonnaise, Sriracha, and a splash of vinegar.
- Assemble the sandwiches: Toast buns, spread spicy mayo on both halves. Add fried chicken, pickled vegetables, and your favorite toppings. Serve immediately.
Cook's Tips for Perfect Crispy Thai Fried Chicken Sandwiches for Dinner
- Common mistake and fix: Don't overcrowd the pan when frying. Fry in batches to maintain oil temperature.
- Pro tip: For extra crispy coating, double-dredge the chicken in the flour mixture.
- Pro tip: To prevent soggy buns, toast the buns and assemble the sandwiches just before serving.
Storing & Reheating Crispy Thai Fried Chicken Sandwiches for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftover chicken in an airtight container for up to 3 days. Make-ahead tip: Prepare the slaw and spicy mayo up to 1 day ahead. Store separately in the fridge.
Freezing Crispy Thai Fried Chicken Sandwiches for Dinner
Freeze uncooked chicken slices for up to 2 months. Thaw before frying.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. Chicken may lose crispiness.
Recipe Notes
- Chef tip: For a milder sandwich, reduce or omit Sriracha in the spicy mayo.
- Best substitution: Use chicken thighs instead of breasts for even more flavor.
- Make-ahead: Prepare the chicken coating and dredge up to 1 day ahead. Store in the fridge until ready to fry.
- Scaling: This recipe serves 4. Double the ingredients to serve 8.
- Troubleshooting: If chicken is not crispy, increase oil temperature or fry for a longer time. Be careful not to burn the coating.
Want to level up this recipe?
High-quality mayonnaise — Creamy texture and tangy flavor for the perfect spicy mayo → Check price on Amazon
Crispy Thai Fried Chicken Sandwiches for Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Black pepper
- Eggs
- Vegetable oil
- Hamburger buns
- Pickled vegetables
Seasonings
- Thai fish sauce
- Sriracha
- Mayonnaise
- Vinegar
- Sugar
- Cabbage
- Carrots
- Cilantro
- Green onions
Optional Toppings
- Lettuce
- Tomato
- Red onion
- Jalapeño
- Cucumber
Instructions
- Prepare the chicken: Combine flour, cornstarch, baking powder, salt, and pepper. Dredge chicken slices in egg, then coat in flour mixture. Let sit for 10 minutes.
- Fry the chicken: Heat oil to 350°F (175°C). Fry chicken in batches until golden and crispy. Drain on paper towels.
- Make the slaw: Combine cabbage, carrots, cilantro, green onions, vinegar, sugar, and a pinch of salt.
- Make the spicy mayo: Mix mayonnaise, Sriracha, and a splash of vinegar.
- Assemble the sandwiches: Toast buns, spread spicy mayo on both halves. Add fried chicken, pickled vegetables, and your favorite toppings. Serve immediately.
Notes
- Chef tip: For a milder sandwich, reduce or omit Sriracha in the spicy mayo.
- Best substitution: Use chicken thighs instead of breasts for even more flavor.
- Make-ahead: Prepare the chicken coating and dredge up to 1 day ahead. Store in the fridge until ready to fry.
- Scaling: This recipe serves 4. Double the ingredients to serve 8.
- Troubleshooting: If chicken is not crispy, increase oil temperature or fry for a longer time. Be careful not to burn the coating.
Storage
- Fridge: Store leftover chicken in an airtight container for up to 3 days.
- Freezer: Freeze uncooked chicken slices for up to 2 months. Thaw before frying.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes. Chicken may lose crispiness.
- Make ahead: Prepare the slaw and spicy mayo up to 1 day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 30g
- Carbs: 55g
- Fiber: 3g
- Sugar: 10g
- Sodium: 1800mg
- Cholesterol: 120mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Thai Fried Chicken Sandwiches for Dinner FAQs
Prepare the chicken coating, slaw, and spicy mayo ahead of time. Assemble the sandwiches just before serving to prevent soggy buns.
Overcooking can dry out the chicken. Fry until golden and crispy, then check the internal temperature (165°F/74°C).
Yes, cook at 375°F (190°C) for 15-20 minutes, flipping halfway through. They won't be as crispy as deep-fried but still delicious.
Use shredded cabbage and carrots for a similar crunch and flavor.
Omit Sriracha from the spicy mayo and serve it on the side. Add your family's favorite toppings.
A Warm Final Note
I can’t wait for you to try Crispy Thai Fried Chicken Sandwiches for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
