# The Ingredients You'll Need:
→ 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 - 1/2 cup cornstarch
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Frying
11 - Vegetable oil for deep frying
→ Spicy Mayo
12 - 1/2 cup mayonnaise
13 - 1 tablespoon sriracha
14 - 1 tablespoon fresh lime juice
→ Assembly
15 - 4 brioche buns
16 - 1 cup shredded cabbage
17 - 1/2 cup pickled carrots
18 - Fresh cilantro leaves for garnish
# Step-by-Step Instructions:
01 - In a large bowl, whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder. Add chicken breasts, ensuring full submersion. Cover and refrigerate for at least 2 hours or overnight.
02 - In a shallow dish, combine flour, cornstarch, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
03 - Heat approximately 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each breast thoroughly in the flour mixture, pressing lightly to ensure even coating.
05 - Fry chicken breasts in batches for 6 to 8 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towel-lined plate.
06 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice until well combined. Adjust heat level to preference.
07 - Lightly toast brioche buns until golden brown on the cut sides.
08 - Spread sriracha mayo on both halves of each bun. Layer with fried chicken, shredded cabbage, pickled carrots, and fresh cilantro. Top with bun half.
09 - Serve immediately while chicken remains hot and crispy.
