# What You Need:
→ 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
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
# How-To:
01 - Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl. Submerge chicken breasts completely in the mixture. 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. Mix thoroughly to ensure even distribution of seasonings.
03 - Pour vegetable oil to a depth of 2 inches in a deep frying pan or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each breast firmly into the flour mixture, turning to coat all sides evenly. Shake off excess coating.
05 - Cook chicken in batches, frying 6-8 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 a small bowl until smooth and fully incorporated. Adjust sriracha quantity to desired heat level.
07 - Lightly toast brioche buns until golden brown and warmed through.
08 - Spread spicy mayo on both halves of each bun. Place fried chicken on bottom bun, layer with shredded cabbage, pickled carrots, and fresh cilantro. Top with remaining bun half and serve immediately.
