Crispy Thai-spiced chicken with spicy sriracha mayo, cabbage, and pickled carrots on toasted brioche.
# What You'll Need:
→ For the Fried Chicken
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
→ For the Dredge
07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ For Frying
11 - Vegetable oil, for deep frying
→ For the Spicy Mayo
12 - ½ cup mayonnaise
13 - 1 tablespoon sriracha (adjust to taste)
14 - 1 tablespoon fresh lime juice
→ For Assembly
15 - 4 brioche buns
16 - 1 cup shredded cabbage
17 - ½ cup pickled carrots
18 - Fresh cilantro leaves, for garnish
# Method:
01 - Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl. Add chicken breasts, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
02 - Combine flour, cornstarch salt, and black pepper in a shallow dish.
03 - Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each breast thoroughly in the flour mixture, pressing lightly to ensure even coating.
05 - Fry chicken breasts in batches for 6–8 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Drain on a paper towel-lined plate.
06 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl to make the spicy mayo.
07 - Lightly toast brioche buns until golden.
08 - Spread spicy mayo on both halves of each bun. Layer with fried chicken, shredded cabbage, pickled carrots, and cilantro. Top with the other bun half.
09 - Serve immediately while hot and crispy.
