# What You'll 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 Coating
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
# Directions:
01 - Whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl. Submerge chicken breasts completely in the marinade. Cover and refrigerate for 2 hours or overnight.
02 - Combine flour, cornstarch, salt, and black pepper in a shallow dish, mixing thoroughly to distribute seasonings evenly.
03 - Pour 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 liquid to drip off. Press each breast firmly into the flour mixture, turning to coat all sides evenly.
05 - Fry chicken breasts in batches for 6-8 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 a small bowl until smooth and fully incorporated.
07 - Lightly toast brioche buns until golden brown and warmed through.
08 - Spread spicy mayo on both bun halves. Place fried chicken on bottom bun, layer with shredded cabbage, pickled carrots, and cilantro. Cover with top bun and serve immediately.
