Crispy curry-spiced chicken with spicy sriracha mayo, crunchy slaw, and pickled vegetables on soft brioche.
# Components:
→ 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
→ Dredge
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 Mayo
12 - ½ cup mayonnaise
13 - 1 tablespoon sriracha
14 - 1 tablespoon fresh lime juice
→ 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 optimal flavor development.
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 to drip off. Press each breast firmly into flour mixture, ensuring complete and even coating on all sides.
05 - Fry chicken in batches for 6 to 8 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain.
06 - Whisk mayonnaise, sriracha, and lime juice in small bowl until smooth and fully incorporated.
07 - Lightly toast brioche buns until golden brown.
08 - Spread spicy mayo on both bun halves. Layer fried chicken, shredded cabbage, pickled carrots, and cilantro on bottom bun. Close with top bun.
09 - Serve immediately while chicken remains hot and crispy.
