Crispy Thai-spiced chicken breast with spicy sriracha mayo, fresh vegetables, and pickled carrots on soft brioche.
# What You'll Need:
→ Marinade Ingredients
01 - 4 boneless skinless chicken breasts
02 - 1 cup buttermilk
03 - 2 tablespoons fish sauce
04 - 2 tablespoons red curry paste
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
→ Dredge Coating
07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - Vegetable oil for deep frying
→ Spicy Mayo
12 - ½ cup mayonnaise
13 - 1 tablespoon sriracha
14 - 1 tablespoon fresh lime juice
→ Sandwich Assembly
15 - 4 brioche buns
16 - 1 cup shredded cabbage
17 - ½ cup pickled carrots
18 - Fresh cilantro leaves
# How To Make It:
01 - Whisk buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in large bowl. Submerge chicken breasts completely. Cover and refrigerate minimum 2 hours or overnight for optimal flavor penetration.
02 - Combine flour, cornstarch, salt, and black pepper in shallow dish. Mix thoroughly until uniform.
03 - Pour 2 inches vegetable oil into deep frying pan or Dutch oven. Heat to 350°F, maintaining temperature throughout frying process.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each breast firmly into flour mixture, ensuring complete coverage on all sides.
05 - Fry chicken in batches 6 to 8 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain excess oil.
06 - Whisk mayonnaise, sriracha, and lime juice in small bowl until smooth and fully incorporated. Adjust sriracha quantity to desired spice level.
07 - Lightly toast brioche buns until golden brown and slightly crisp.
08 - Spread spicy mayo on both bun halves. Bottom bun: fried chicken, shredded cabbage, pickled carrots, cilantro. Crown with top bun. Serve immediately while chicken remains crispy.
