# 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
# How to Prepare:
01 - Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl. Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for optimal flavor penetration.
02 - Combine flour, cornstarch, salt, and black pepper in a shallow dish, stirring until evenly blended.
03 - Pour about 2 inches of vegetable oil into a deep frying pan or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
04 - Remove chicken from marinade, allowing excess to drip off. Press each breast thoroughly into the flour mixture, ensuring complete and even coating on all sides.
05 - Fry chicken breasts in batches for 6–8 minutes per side until golden brown and cooked through. Internal temperature must reach 165°F. Transfer to a paper towel-lined plate to drain.
06 - Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth and fully incorporated.
07 - Lightly toast brioche buns until golden and crisp on the cut surfaces.
08 - Spread spicy mayo on both halves of each bun. Place fried chicken on the bottom bun, then layer with shredded cabbage, pickled carrots, and fresh cilantro. Crown with the top bun and serve immediately while hot and crispy.
