Crispy Asian Fried Chicken Sandwich

The crispy Asian fried chicken sandwich is where comfort food meets bold, crave-worthy flavor. Imagine impossibly crunchy fried chicken, marinated with garlic, ginger, and soy, then coated in a sweet-savory Asian-inspired glaze and tucked into a pillowy brioche bun with crunchy slaw. Every bite delivers heat, crunch, sweetness, and richness — the kind of sandwich that feels straight off a restaurant menu.

This isn’t just another fried chicken sandwich. What sets it apart is the layered flavor: juicy chicken with umami depth, a light yet shatteringly crisp crust, and a sauce that balances salty, sweet, spicy, and tangy notes. It’s indulgent, dramatic, and incredibly satisfying.

Perfect for weekend cooking, game day, or when you want to seriously impress, this sandwich delivers maximum payoff with approachable techniques.

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What Makes This Chicken Sandwich Special

• Extra-crispy crust that stays crunchy
• Juicy, flavorful chicken thanks to marinade
• Asian-inspired glaze with sweet heat
• Crunchy slaw for balance and freshness
• Restaurant-quality look and flavor at home

This sandwich doesn’t rely on gimmicks — it’s all about contrast and balance.

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The Secret to Ultra-Crispy Fried Chicken

The crispiness comes from cornstarch blended with flour, a trick used in many Asian fried chicken recipes. Cornstarch creates a lighter, crunchier crust that fries up golden and crisp without feeling heavy.

Buttermilk tenderizes the chicken, while a double dredge ensures every bite has that addictive crunch.

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Ingredients

Chicken & Marinade

• 2 lbs boneless skinless chicken thighs
• 1 cup buttermilk
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tsp sesame oil

Crispy Coating

• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

Asian Glaze

• ¼ cup soy sauce
• ¼ cup honey
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp chili paste (gochujang or sambal)

Slaw & Assembly

• 4 brioche buns
• 2 cups shredded cabbage
• ½ cup shredded carrots
• 2 tbsp mayonnaise
• Green onions & sesame seeds

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Instructions

1. Marinate chicken: Combine buttermilk, soy sauce, ginger, garlic, and sesame oil. Add chicken and marinate at least 1 hour (up to overnight).
2. Prepare coating: Mix flour, cornstarch, salt, pepper, and paprika.
3. Heat oil: Heat frying oil to 350°F (175°C).
4. Dredge: Remove chicken from marinade, dredge thoroughly in flour mixture, pressing to adhere.
5. Fry: Fry chicken 5–6 minutes per side until golden and cooked through. Drain on a rack.
6. Make glaze: Simmer all glaze ingredients for 3–4 minutes until slightly thickened.
7. Coat chicken: Toss fried chicken lightly in warm glaze.
8. Assemble sandwich: Toast buns, add slaw, glazed chicken, garnish, and top bun.

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Sauce Heat Levels

• Mild: Reduce chili paste to 1 tsp
• Medium: Use 1 tbsp (recommended)
• Hot: Add extra chili paste or chili oil

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Serving Suggestions

• With seasoned fries or sweet potato wedges
• Pickled cucumbers or kimchi
• Asian cucumber salad
• Iced tea or cold beer

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Make-Ahead Tips

• Marinate chicken up to 24 hours
• Prepare glaze in advance and reheat
• Fry chicken fresh for best crunch

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Common Mistakes to Avoid

• Skipping cornstarch
• Frying at low oil temperature
• Over-saucing the chicken
• Using chicken breast only (dries out)

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Why This Is the Ultimate Fried Chicken Sandwich

This crispy Asian fried chicken sandwich hits every craving note: crunchy, juicy, sweet, spicy, and savory. It’s bold without being overwhelming and indulgent without being greasy — a true restaurant-level sandwich you can confidently make at home.