If you’re craving something that packs a punch of flavor, texture, and pure satisfaction, then you must try this Thai Fried Chicken Sandwich with Spicy Mayo and Thai Slaw Recipe. It’s the perfect balance between crispy, juicy fried chicken and the fresh, tangy crunch of Thai-inspired slaw, all elevated by a creamy, spicy mayo that ties every bite together. Whether you’re looking for a weeknight dinner that feels special or a crowd-pleasing sandwich for your next gathering, this recipe delivers a vibrant twist on a classic favorite that’s sure to become a go-to in your kitchen.
Ingredients You’ll Need
Each ingredient in this Thai Fried Chicken Sandwich with Spicy Mayo and Thai Slaw Recipe plays a key role in shaping its bold, addictive flavors and pleasing textures. From the marinade to the slaw, everything is simple but thoughtfully chosen to create a harmonious and mouthwatering experience.
- Boneless, skinless chicken thighs: Juicy and flavorful, perfect for tender fried chicken that stays moist.
- Buttermilk: Adds tang and helps tenderize the chicken during marination for extra tenderness.
- All-purpose flour: The base for the crispy coating that gives you that irresistible crunch.
- Garlic powder: Lends a savory depth to the flour coating.
- Onion powder: Enhances the aroma and overall flavor of the breading.
- Paprika: Adds a subtle smoky touch and a gorgeous color to the crust.
- Cayenne pepper: Brings just the right hint of heat—adjust this to your spice preference.
- Salt and pepper: Essential for seasoning and amplifying all the other flavors.
- Vegetable oil: For frying, providing that crisp golden finish.
- Brioche buns: Toasted to buttery perfection, offering a soft, slightly sweet contrast.
- Shredded cabbage and carrots: The fresh, crunchy base for the Thai slaw.
- Fresh cilantro: Adds bright, herbal notes to the slaw.
- Lime juice: Delivers zesty acidity to balance richness and add freshness throughout.
- Fish sauce: Brings authentic umami depth to the slaw.
- Sugar: Balances the tang and saltiness in the slaw.
- Mayonnaise: Creates the luscious, creamy base for the spicy mayo.
- Sriracha sauce: The star of the spicy mayo, adding bold heat and flavor.
How to Make Thai Fried Chicken Sandwich with Spicy Mayo and Thai Slaw Recipe
Step 1: Marinate the Chicken
Start by soaking your boneless, skinless chicken thighs in buttermilk for at least one hour or, even better, overnight. This step isn’t just about flavor; the acidity in the buttermilk breaks down the proteins, making the chicken incredibly tender and juicy. When you bite into your sandwich later, you’ll notice how moist and succulent the chicken stays.
Step 2: Prepare the Seasoned Flour
While the chicken is marinating, mix your all-purpose flour with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper in a shallow dish. This blend is what gives the fried chicken that golden-brown crust packed with layers of savory, smoky, and spicy flavors. Don’t skip pressing the flour into the chicken when coating—it makes all the difference for a crispy, even crust.
Step 3: Fry the Chicken to Perfection
Heat about an inch of vegetable oil in a heavy skillet until it reaches around 350°F (175°C). Remove the chicken from the buttermilk, letting the excess drip off, then dredge it in your seasoned flour mixture, pressing gently to coat every nook and cranny. Fry the chicken for about 5 to 7 minutes per side until it’s beautifully golden and cooked through. Drain on paper towels to keep things crisp and remove excess oil.
Step 4: Whip Up the Thai Slaw
In a bowl, toss together shredded cabbage, shredded carrots, chopped cilantro, lime juice, fish sauce, and a touch of sugar. This slaw is all about bright freshness and tangy umami that contrasts perfectly with the warmth and crunch of the chicken. It brings a vibrant, colorful punch that feels light and refreshing.
Step 5: Make the Spicy Mayo
Mix mayo with sriracha sauce and lime juice until smooth. This spicy mayo is creamy, tangy, and packs just the right kick. When spread over your toasted brioche bun, it amps up the flavor and adds a luscious element that brings the entire sandwich together beautifully.
Step 6: Assemble Your Sandwich
To build the sandwich, spread plenty of spicy mayo over the bottom half of the toasted brioche bun. Add your perfectly fried chicken on top, then pile on the Thai slaw for crunch and zing. Finish with the top bun and get ready for your taste buds to thank you.
How to Serve Thai Fried Chicken Sandwich with Spicy Mayo and Thai Slaw Recipe
Garnishes
Feel free to add extra fresh cilantro leaves or a few thin slices of cucumber to your sandwich for an added burst of freshness. A wedge of lime on the side can be squeezed over the slaw for an extra tangy kick right before eating, which really brightens up the whole experience.
Side Dishes
This sandwich pairs wonderfully with crispy sweet potato fries, a light cucumber salad, or even some simple sticky jasmine rice if you want to lean into the Thai flavors. These sides help balance richness and spice while keeping the meal satisfying and complete.
Creative Ways to Present
For a fun twist, try serving the Thai Fried Chicken Sandwich with Spicy Mayo and Thai Slaw Recipe open-faced on artisan bread, or cut into small sliders for parties. You can also wrap the whole beauty up in lettuce leaves for a low-carb version that still highlights every fantastic flavor and crunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra fried chicken or slaw, store them separately in airtight containers in the refrigerator. The chicken stays moist and crisp longer this way, while the slaw keeps its vibrant freshness without becoming soggy.
Freezing
You can freeze the fried chicken after it has cooled completely by wrapping it tightly in foil and placing it in a freezer-safe bag or container. The slaw and spicy mayo are best made fresh, so avoid freezing those elements to preserve their texture and flavor.
Reheating
Reheat the fried chicken in a preheated oven at 350°F (175°C) for 10 to 15 minutes to regain its crispness without drying out. Avoid microwaving as it can make the crust soggy. Assemble the sandwich fresh with cold slaw and spicy mayo right before serving for the best taste.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work if you prefer a leaner cut, but thighs stay juicier and more tender after frying. Just be careful not to overcook breasts as they tend to dry out faster.
How spicy is the spicy mayo?
The level of heat depends on the amount of sriracha you use. If you like it milder, start with half a tablespoon and adjust to taste. It adds a pleasant kick without overpowering the other flavors.
Is fish sauce essential in the slaw?
Fish sauce adds that classic umami depth and authentic Thai flavor. If you can’t find it or prefer to avoid it, a splash of soy sauce or tamari can be a decent substitute, though the flavor will be a bit different.
Can I make the marinade with yogurt instead of buttermilk?
Yes, plain yogurt is a good alternative and will still tenderize the chicken nicely. You might want to thin it slightly with a splash of milk or water to mimic buttermilk’s consistency.
How long can I keep the leftovers?
Stored properly in the refrigerator, leftover chicken and slaw are best eaten within 2 to 3 days for optimal freshness and safety.
Final Thoughts
There’s something truly special about that first bite of the Thai Fried Chicken Sandwich with Spicy Mayo and Thai Slaw Recipe—crispy yet tender chicken, exciting layers of flavor, and that creamy, spicy sauce bringing it all home. It’s a recipe that’s as fun to make as it is delicious to eat. I can’t wait for you to try it and make it your own, because once you do, this sandwich might just sneak its way into your regular meal rotation.
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Thai Fried Chicken Sandwich with Spicy Mayo and Thai Slaw Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
Description
A flavorful Thai Fried Chicken Sandwich featuring crispy, marinated chicken thighs fried to golden perfection, topped with a tangy Thai-inspired slaw and spicy mayo, all nestled in a toasted brioche bun. Perfect for a satisfying lunch or dinner with a delightful mix of spicy, savory, and fresh flavors.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Vegetable oil for frying
For the Thai Slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1 tsp sugar
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp lime juice
For Assembly:
- 2 brioche buns, toasted
Instructions
- Marinate Chicken: Place the boneless skinless chicken thighs in a bowl, cover them with buttermilk, and let marinate for at least 1 hour or overnight in the refrigerator. This tenderizes the chicken and adds flavor.
- Prepare Coating: In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
- Heat Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil reaches 350°F (175°C), ideal for frying.
- Coat Chicken: Remove the chicken thighs from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing it in to ensure a good coating.
- Fry Chicken: Carefully place the coated chicken thighs into the hot oil. Fry each side for about 5-7 minutes or until the exterior is golden brown and the chicken is cooked through. Use a thermometer to confirm the internal temperature reaches 165°F (74°C). Drain the fried chicken on paper towels to remove excess oil.
- Make Thai Slaw: In a small bowl, combine shredded cabbage, shredded carrots, and chopped fresh cilantro. Add the lime juice, fish sauce, and sugar. Toss everything together well to meld the flavors.
- Prepare Spicy Mayo: In another small bowl, mix together mayonnaise, sriracha sauce, and lime juice until smooth and well combined.
- Assemble Sandwiches: Spread a generous amount of the spicy mayo on the bottom half of each toasted brioche bun. Place the fried chicken thigh on top, then add a generous helping of the Thai slaw. Finish by placing the top half of the bun over the slaw.
- Serve: Serve the sandwiches immediately while the chicken is hot and crispy for the best flavor and texture. Enjoy your delicious Thai Fried Chicken Sandwich!
Notes
- For extra heat, increase the cayenne pepper in the flour mixture or add more sriracha to the mayo.
- Marinating the chicken overnight enhances tenderness and flavor.
- Use a thermometer to ensure the chicken is fully cooked for food safety.
- Brioche buns add sweetness and richness, but you can substitute with any soft sandwich buns.
- Leftover slaw makes a great side salad or topping for tacos.
