If you’re a fan of bold flavors and crispy chicken sandwiches, this Thai Curry Fried Chicken Sandwich with Pickled Veggies is going to become your new obsession. It's the perfect mashup of Southeast Asian street food vibes and classic comfort food indulgence. Imagine golden, ultra-crunchy spicy fried chicken seasoned with rich Thai spices, tucked into a toasted bun and topped with tangy, crunchy pickled vegetables. It’s got the punch of a korean fried chicken sandwich, the balance of a chicken banh mi sandwich, and the richness of a deep fried sandwich—all in one juicy, flavor-packed bite.
This sandwich recipe doesn’t just deliver on flavor—it brings color, texture, and excitement to your plate. It’s great for when you want to upgrade your usual chicken sandwich game with something a little more exotic. Whether you're an aficionado of asian sandwiches or just looking to branch out from your usual fried chicken wraps or grill chicken sandwich, this one hits all the right notes.
Thai Curry Fried Chicken Sandwich with Pickled Veggies
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Thai
Deep fryer or heavy-bottomed pot For frying the chicken. If you don’t have a deep fryer, a Dutch oven or cast iron pot works well.
Meat Thermometer Essential for checking the oil temp and ensuring the chicken is fully cooked (165°F internal temperature).
Mixing bowls For marinating and dredging.
Tongs or slotted spoon To safely handle the hot chicken.
Mandoline or sharp knife For slicing pickled vegetables thinly.
Wire rack over baking sheet For draining fried chicken while keeping it crispy.
Toaster, skillet, or grill pan For toasting the buns (a grill pan gives great texture for those who love a grill chicken sandwich vibe).
For the Thai Curry Fried Chicken
- 4 boneless skinless chicken thighs (preferred for juiciness)
- 1 cup buttermilk
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon white pepper
For the Flour Dredge
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon baking powder
- ½ teaspoon black pepper
For the Pickled Veggies
- 1 cup julienned carrots
- 1 cup thinly sliced daikon radish or regular radish if unavailable
- ½ cup thinly sliced cucumber
- 1 small red chili thinly sliced (optional)
- 1 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Sandwich Assembly
- 4 brioche or potato sandwich buns
- ½ cup mayonnaise
- 1 tablespoon Thai sweet chili sauce
- 1 handful fresh cilantro leaves
- 1 handful shredded red cabbage optional for crunch
- Butter or oil for toasting buns
Step 1: Marinate the Chicken
In a bowl, whisk together the buttermilk, red Thai curry paste, fish sauce, turmeric, garlic powder, coriander, chili powder, and white pepper. Submerge the chicken thighs in this marinade, cover, and refrigerate for at least 2 hours (overnight is even better). This step helps the Thai spices penetrate deeply into the meat for maximum flavor.
Step 2: Make the Pickled Veggies
While the chicken marinates, prepare the pickled veggies. In a small saucepan, bring the rice vinegar, sugar, and salt to a gentle simmer just until the sugar dissolves. Pour the warm liquid over the sliced carrots, daikon, cucumber, and chili in a heatproof jar or bowl. Let sit at room temperature for 30 minutes, or refrigerate for up to a week.
Step 3: Prepare the Dredge
In a separate large bowl, mix the flour, cornstarch, salt, paprika, baking powder, and black pepper. Remove each piece of marinated chicken from the buttermilk and dredge thoroughly in the flour mix, pressing the coating in well. Let it sit on a tray for 10 minutes to set the crust.
Step 4: Fry the Chicken
Heat oil in a deep fryer or pot to 350°F (use a thermometer!). Fry the chicken thighs two at a time to avoid crowding, for about 6–7 minutes each, until golden brown and crispy. Transfer to a wire rack to drain and stay crispy.
Step 5: Toast the Buns
While the chicken is frying, mix mayo with Thai sweet chili sauce to make a spicy, creamy spread. Toast the sandwich buns in a pan with a little butter or oil until golden and warm. This adds extra texture and flavor.
Step 6: Assemble the Sandwich
Spread the spicy mayo on both halves of each bun. Lay down a piece of fried chicken, top with pickled veggies, fresh cilantro, and red cabbage if using. Press the top bun on gently, and you’re ready to eat.
Pairings
This bold and spicy sandwich needs sides that can hold their own. Here are some great pairings:
- Sweet Potato Fries or Taro Chips – Their natural sweetness balances the heat from the curry.
- Thai Iced Tea or Ginger Lemongrass Cooler – Something cold and refreshing works best.
- Papaya Salad (Som Tum) – A classic Thai side that brings crunch and tang to the table.
- Coconut Sticky Rice – A mildly sweet side that complements the spicy fried chicken.
- Grilled Pineapple or Mango Salsa – Bright, juicy, and a little acidic—perfect with the sandwich.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for this recipe because they stay juicy during frying. If you must use breasts, pound them to even thickness and don’t overcook.
2. Is this sandwich spicy?
It has a moderate kick thanks to the Thai curry paste and chili in the pickles. You can adjust heat by using milder curry paste or omitting fresh chilies.
3. Can I bake or air fry the chicken?
While this is a deep fried sandwich by design, you can adapt it. Bake at 425°F for 20–25 minutes with a drizzle of oil, or air fry at 375°F for 15–18 minutes. The crust won’t be as crispy, but it still tastes great.
4. Can I use this chicken for other sandwich recipes?
Absolutely. This curry fried chicken is amazing in wraps, sliders, or even chopped and served over rice bowls. It's versatile enough to be the star of many chicken sandwich recipes.
5. How long can the pickled veggies be stored?
They’ll keep in the fridge for up to a week, making them perfect for future asian sandwiches like a chicken katsu sandwich or even a fried fish sandwich.
