# 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. Submerge chicken breasts completely, 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, mixing thoroughly to distribute seasoning evenly.
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 process.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each breast firmly into flour mixture, ensuring complete and even coating on all sides.
05 - Cook chicken in batches for 6–8 minutes per side until deep 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 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 generously on both bun halves. Layer bottom bun with fried chicken, shredded cabbage, pickled carrots, and fresh cilantro. Crown with top bun and serve immediately.
