Crispy Thai-spiced chicken breast with sriracha mayo, fresh cabbage, pickled carrots, and cilantro on toasted brioche.
# What You Need:
→ Fried Chicken Marinade
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
→ Frying
11 - Vegetable oil for deep frying
→ Spicy Sriracha 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 for garnish
# Directions:
01 - Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl. Submerge chicken breasts completely. Cover and refrigerate for at least 2 hours or overnight for maximum flavor penetration.
02 - Combine flour, cornstarch, salt, and black pepper in a shallow dish until evenly blended.
03 - Pour 2 inches of vegetable oil into a deep frying pan or Dutch oven. Heat to 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each breast firmly into the flour mixture, ensuring thorough and even coating on all sides.
05 - Fry chicken breasts in batches for 6 to 8 minutes per side until golden brown and cooked through. Internal temperature must reach 165°F. Transfer to paper towel-lined plate to drain.
06 - Whisk mayonnaise, sriracha, and lime juice in a small bowl until smooth and fully incorporated.
07 - Lightly toast brioche buns until golden and warmed through.
08 - Spread spicy mayo on both cut sides of each bun. Place fried chicken on bottom bun, layer with shredded cabbage, pickled carrots, and fresh cilantro. Crown with top bun and serve immediately while chicken remains crispy.
