Crispy Thai Fried Chicken Sandwiches for Dinner
Crispy Thai fried chicken sandwiches are the best dinner option when you crave something bold and flavorful. After making this many times, I’ve discovered the secret to the perfect crispy coating and juicy chicken. The warm, golden chicken and tangy slaw will make your taste buds dance. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Buffalo Chicken Chili Recipe and Creamy Cajun Chicken Pasta Slow Cooker Recipe.
Why This Crispy Thai Fried Chicken Sandwiches for Dinner Is Pure Comfort
- Crispy, golden chicken with a juicy center
- Tangy slaw and spicy mayo for a flavor explosion
- Easy to make and better than takeout
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
- Mayonnaise
- Sriracha
- Cabbage
- Carrots
- Green onions
- Rice vinegar
- Sugar
- Salt
- Thai chili powder
- Garlic powder
- Onion powder
- Paprika
- Cumin
- Coriander
- Lime zest
- Lime juice
- Optional: Cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- Chicken breasts: Pound to an even thickness for even cooking.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Food processor — Saves time when shredding cabbage and carrots. → See on Amazon
How to Make Crispy Thai Fried Chicken Sandwiches for Dinner
- Prepare the chicken: Mix flour, cornstarch, baking powder, salt, pepper, chili powder, garlic powder, onion powder, paprika, cumin, and coriander. Dredge chicken breasts in the mixture, shaking off excess. Dip in beaten eggs, then dredge again in the flour mixture. Let sit for 10 minutes.
- Fry the chicken: Heat oil in a large skillet over medium heat. Add chicken and cook until golden and crispy, about 5-7 minutes per side. Transfer to a paper towel-lined plate.
- Make the slaw: Shred cabbage and carrots. Mix with rice vinegar, sugar, salt, and lime juice. Let sit for 10 minutes.
- Make the spicy mayo: Mix mayonnaise with Sriracha and lime zest.
- Assemble the sandwiches: Toast the buns. Spread spicy mayo on both sides. Place a chicken breast on the bottom bun, top with slaw, cilantro, and lime wedges. Serve immediately.
Cook's Tips for Perfect Crispy Thai Fried Chicken Sandwiches for Dinner
- Common mistake and fix: Don't overcrowd the skillet when frying the chicken. Cook in batches if necessary to maintain oil temperature.
- Pro tip: For extra crispy chicken, refrigerate the dredged chicken for 30 minutes before frying.
- Pro tip: To make ahead, fry the chicken and shred the slaw up to a day in advance. Store separately and assemble 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 sandwich components separately in the fridge for up to 3 days. Make-ahead tip: Chicken can be fried and slaw can be made up to a day ahead.
Freezing Crispy Thai Fried Chicken Sandwiches for Dinner
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat chicken in the oven at 350°F (180°C) for 10 minutes. Reheat buns in the toaster oven. Microwave: Not recommended for reheating chicken as it can become soggy.
Recipe Notes
- Chef tip: For a spicier sandwich, add more Sriracha to the spicy mayo or sprinkle some chili flakes on the chicken before frying.
- Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for even juicier results.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your chicken is not crispy, try increasing the oil temperature or cooking the chicken for a longer period.
Want to level up this recipe?
Deep fryer — Saves counter space and keeps oil mess contained. → 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
- Mayonnaise
- Sriracha
- Cabbage
- Carrots
- Green onions
- Rice vinegar
- Sugar
- Salt
Seasonings
- Thai chili powder
- Garlic powder
- Onion powder
- Paprika
- Cumin
- Coriander
- Lime zest
- Lime juice
Optional Toppings
- Cilantro
- Lime wedges
Instructions
- Prepare the chicken: Mix flour, cornstarch, baking powder, salt, pepper, chili powder, garlic powder, onion powder, paprika, cumin, and coriander. Dredge chicken breasts in the mixture, shaking off excess. Dip in beaten eggs, then dredge again in the flour mixture. Let sit for 10 minutes.
- Fry the chicken: Heat oil in a large skillet over medium heat. Add chicken and cook until golden and crispy, about 5-7 minutes per side. Transfer to a paper towel-lined plate.
- Make the slaw: Shred cabbage and carrots. Mix with rice vinegar, sugar, salt, and lime juice. Let sit for 10 minutes.
- Make the spicy mayo: Mix mayonnaise with Sriracha and lime zest.
- Assemble the sandwiches: Toast the buns. Spread spicy mayo on both sides. Place a chicken breast on the bottom bun, top with slaw, cilantro, and lime wedges. Serve immediately.
Notes
- Chef tip: For a spicier sandwich, add more Sriracha to the spicy mayo or sprinkle some chili flakes on the chicken before frying.
- Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for even juicier results.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your chicken is not crispy, try increasing the oil temperature or cooking the chicken for a longer period.
Storage
- Fridge: Store leftover sandwich components separately in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Reheat chicken in the oven at 350°F (180°C) for 10 minutes. Reheat buns in the toaster oven.
- Microwave reheat: Not recommended for reheating chicken as it can become soggy.
- Make ahead: Chicken can be fried and slaw can be made up to a day ahead.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 30g
- Carbs: 45g
- Fiber: 4g
- Sugar: 8g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Thai Fried Chicken Sandwiches for Dinner FAQs
Yes, the slaw can be made up to a day ahead. Store in the fridge until ready to use.
Ensure your oil is hot enough and not overcrowding the skillet. Cook in batches if necessary.
Yes, boneless, skinless chicken thighs can be used for even juicier results.
Add more Sriracha to the spicy mayo or sprinkle some chili flakes on the chicken before frying.
While you can freeze the cooked chicken, it's best to fry fresh chicken for the best texture.
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!
