Save to Pinterest The first time I bit into a Thai fried chicken sandwich, I was sitting on a plastic stool in a tiny Bangkok alley, sweat beading on my forehead, completely unprepared for how the fiery crunch would collide with cool, tangy slaw. I spent the next three years trying to recreate that perfect balance in my tiny Brooklyn kitchen, burning through countless batches of oil and accidentally setting off my smoke detector more times than I care to admit.
My roommate walked in last Tuesday while I was knee deep in flour and cornstarch, looking like Id been rolling around in a snowbank, and immediately started texting everyone to come over for dinner. There is something about the smell of frying chicken mixed with curry paste that makes people appear in your kitchen like magic, holding beers and asking if they can help.
Ingredients
- 4 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and you avoid that dreaded raw middle situation
- 1 cup buttermilk: This is not optional, it is what makes the meat fork tender and helps the dredge actually stick
- 2 tablespoons fish sauce: Do not be scared of the smell, it becomes pure umami once it hits the heat
- 2 tablespoons red curry paste: This is the secret weapon that separates this from every other fried chicken you have ever had
- 1 teaspoon garlic powder: Use fresh garlic and you risk burning it, powder distributes evenly through the marinade
- 1 teaspoon onion powder: It adds this subtle sweetness that balances the funk of the fish sauce
- 1 cup all purpose flour: The protein content helps create that shatteringly crisp crust we are all chasing
- ½ cup cornstarch: This is what gives you that extra crunch factor that makes people ask what you did differently
- 1 teaspoon salt: Season the flour mixture, never skip salting your dredge
- ½ teaspoon black pepper: Freshly ground makes a difference you can actually taste
- Vegetable oil: You need enough to float the chicken, about 2 inches in your pan
- ½ cup mayonnaise: Real mayo only, miracle whip will ruin everything beautiful about this sandwich
- 1 tablespoon sriracha: Start here and adjust, some days I want more fire than others
- 1 tablespoon fresh lime juice: Cuts through the rich fried chicken and mayo like a knife
- 4 brioche buns: Soft and slightly sweet, they hold up to the moisture without falling apart
- 1 cup shredded cabbage: The crunch is non negotiable, use Napa if you want it more delicate
- ½ cup pickled carrots: Make them yourself or buy the good stuff from the Asian market
- Fresh cilantro leaves: If you are one of those people who thinks cilantro tastes like soap, basil works too
Instructions
- Mix the marinade:
- Whisk buttermilk, fish sauce, red curry paste, garlic powder, and onion powder until the paste is fully dissolved
- Marinate the chicken:
- Submerge chicken in the mixture, cover, and let it hang out in the fridge for at least 2 hours, but honestly overnight is when the magic really happens
- Combine your dredge:
- Mix flour, cornstarch, salt, and pepper in a shallow dish until it looks like one unified mixture
- Heat your oil:
- Get about 2 inches of oil to 350°F, or until a wooden spoon bubbles enthusiastically when you dip it in
- Dredge like you mean it:
- Let the excess marinade drip off, then press each breast into the flour mixture until it is completely coated and feels dry to the touch
- Fry to golden perfection:
- Cook for 6 to 8 minutes per side until you have that deep golden color and the internal temp hits 165°F
- Rest the chicken:
- Let them drain on paper towels, this is not the time to skip a step, you need to let the crust set up
- Make the spicy mayo:
- Whisk together mayo, sriracha, and lime juice until it turns this beautiful coral color
- Toast the buns:
- Get them golden in a pan or toaster oven, a cold bun is the enemy of a great sandwich
- Build your masterpiece:
- Slather both bun halves with mayo, layer on chicken, cabbage, pickled carrots, and cilantro, then top it all off
- Serve immediately:
- This waits for no one, eat it while the crust is still audibly crunchy
Save to Pinterest My sister called me last month from a food truck in Austin, mid bite, just to tell me that my recipe had ruined all other sandwiches for her forever. That is the kind of review that keeps you experimenting with marinades at midnight.
Making It Your Own
I have started playing around with adding lemongrass to the marinade when I want something fresher and brighter, and my friend who cannot do dairy swaps the buttermilk for coconut milk with surprising success. The beauty of this recipe is that the flavor profile is strong enough to handle substitutions without losing its soul.
The Art of Pickling
Quick pickling carrots is stupid easy, just heat equal parts vinegar, water, and sugar with some salt, pour it over julienned carrots, and let them hang out for at least 30 minutes. I keep a jar in my fridge at all times because they make everything taste better, from these sandwiches to morning eggs.
Pairings That Work
Cold beer or a crisp white wine with enough acid to cut through the richness is non negotiable. A side of spicy sweet potato fries or a light cucumber salad makes this feel like a proper meal instead of just a really excellent sandwich.
- Set up a topping station and let people build their own, it turns dinner into an interactive experience
- Make extra spicy mayo, it keeps for weeks and you will find yourself putting it on everything
- Line your serving tray with paper towels to catch any runoff and keep the bottom bun from getting soggy
Save to Pinterest There is something deeply satisfying about food that requires you to use both hands and abandon all pretense of dignity while eating. This sandwich is that kind of food, every single time.
Recipe Help Center
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours, though overnight marination in the refrigerator will intensify the flavors and ensure the most tender, juicy result.
- → Can I make this sandwich less spicy?
Absolutely. Reduce or omit the sriracha in the spicy mayo, and use a milder red curry paste. You can also skip the optional jalapeños mentioned in the notes.
- → What temperature should the frying oil be?
Heat your vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain this temperature throughout frying for perfectly crispy, golden chicken.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and often stay juicier. Adjust cooking time slightly as thighs may need a few extra minutes to reach 165°F internally.
- → How do I store leftover fried chicken?
Store cooled fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-15 minutes to restore crispiness. Avoid microwaving as it makes the coating soggy.
- → What can I substitute for fish sauce?
If you cannot use fish sauce, substitute with soy sauce or a vegetarian fish sauce alternative. This will slightly alter the flavor profile but still provide necessary umami and saltiness.