Save My tiny apartment kitchen smelled incredible when I first attempted this fusion creation, red curry paste hitting hot oil creating an aroma that made my roommate poke her head in from the living room. I'd been craving something that combined the crunch of Southern fried chicken with the bold flavors I'd fallen in love with at our neighborhood Thai spot. The first batch came out dark and spicy, way too intense, but we couldn't stop eating them anyway. Now I've found the perfect balance of heat and comfort.
I made these for a summer potluck last year, carefully packing each component separately and assembling them on-site. My friend Sarah took one bite and actually stopped mid-conversation, grabbing my arm and demanding the recipe right there between the potato salad and chips. Now they're her go-to birthday dinner request, and I always double the spicy mayo because people drizzle it on everything.
Ingredients
- 4 boneless chicken breasts: Pound them to even thickness so they cook uniformly and fit nicely on your buns
- 1 cup buttermilk: The tang here tenderizes the meat and helps the flour adhere better for that ultimate crunch
- 2 tablespoons fish sauce: Don't skip this, it provides the essential savory depth that makes the marinade sing
- 2 tablespoons red curry paste: This is where the magic happens, infusing the chicken with those gorgeous aromatic spices
- 1 cup all-purpose flour: Combined with cornstarch, this creates that impossibly crispy, restaurant-style coating
- ½ cup cornstarch: The secret weapon for extra crunch that stays crispy even with the juicy sauce
- Vegetable oil: You need enough for two inches of depth, neutral oil won't compete with the bold flavors
- ½ cup mayonnaise: Use real mayo here, the creamy base balances the heat perfectly
- 1 tablespoon sriracha: Start here and adjust, everyone's spice tolerance is different
- 1 tablespoon fresh lime juice: Bright acidity cuts through the rich fried chicken and mayo
- 4 brioche buns: Their slight sweetness and pillowy texture are ideal for these substantial sandwiches
- 1 cup shredded cabbage: Provides that essential fresh crunch and cooling element
- Fresh cilantro: Adds bright herbal notes that lift all the rich, spicy flavors
Instructions
- Create the flavor-packed marinade:
- Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder until the curry paste is fully dissolved into the liquid
- Let the chicken soak up all that flavor:
- Submerge the chicken breasts completely in the marinade, cover, and refrigerate for at least two hours or overnight if you're planning ahead
- Mix up your dredging station:
- Combine flour, cornstarch, salt, and pepper in a shallow dish where you can easily press the chicken into the mixture
- Get your oil ready:
- Heat two inches of vegetable oil in your Dutch oven or deep pan until it reaches 350°F, maintaining this temperature is crucial for proper frying
- Fry until perfectly golden:
- Cook the chicken for 6 to 8 minutes per side until deeply golden and the internal temperature hits 165°F, then drain on paper towels
- Whisk together the spicy mayo:
- Combine mayonnaise, sriracha, and lime juice until smooth, tasting and adjusting the heat level to your preference
- Toast those buns:
- Give your brioche buns a quick toast until just golden, this prevents them from getting soggy under all those delicious toppings
- Build your masterpiece:
- Spread spicy mayo on both bun halves, then layer on the crispy chicken, cabbage, pickled carrots, and fresh cilantro before topping with the second bun half
Save These have become our Sunday football tradition, with everyone gathering around the kitchen island watching the fryer like it's a second television screen. There's something joyful about standing there, beer in hand, while the chicken sizzles away and everyone debates whether to add extra pickled carrots or go heavy on the sriracha mayo.
Making Them Ahead
You can marinate the chicken up to 24 hours in advance, and the spicy mayo keeps beautifully in the refrigerator for three days. I often prep all my vegetables in the morning so assembly becomes quick and effortless come dinner time. Just don't fry the chicken until you're ready to eat, that crunch is time-sensitive magic.
The Perfect Crunch
I learned that maintaining your oil temperature is everything, use a thermometer if you have one. When the chicken floats to the surface and sounds sizzly-light rather than heavy-bubbly, that's your cue that it's done. Rest the fried chicken on a wire rack instead of paper towels for the crispiest results, air circulation keeps that crust perfect.
Serving Suggestions
These sandwiches are substantial enough to stand alone as a meal, but I love serving them with simple cool sides. A crisp cucumber salad or some sweet potato fries make excellent companions.
- Extra lime wedges on the side let everyone brighten their own sandwich
- Cold beer or sweet Thai tea are the perfect beverages to balance the heat
- Keep napkins plentiful because good food should be wonderfully messy
Save Hope these become a new favorite in your kitchen too, perfect for feeding hungry crowds or treating yourself to something special on a random Tuesday.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours in the refrigerator, though overnight marinating yields the most flavorful and tender results.
- → Can I make this sandwich gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free brioche buns. Ensure your fish sauce and other condiments are certified gluten-free.
- → What's the best oil temperature for frying?
Heat your oil to 350°F (175°C) for optimal frying. This temperature ensures the chicken cooks through while developing a golden, crispy exterior without burning.
- → Can I bake the chicken instead of frying?
While frying produces the crispiest results, you can bake at 425°F for 20-25 minutes until cooked through. The texture will be less crunchy but still delicious.
- → How do I make the sandwich less spicy?
Reduce the sriracha in the spicy mayo to 1 teaspoon or omit it entirely. You can also decrease the red curry paste in the marinade to 1 tablespoon.
- → Can I use other meat instead of chicken breasts?
Chicken thighs work wonderfully and stay juicier during frying. You can also use boneless pork chops or even firm tofu for a vegetarian option.