Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- Vegetable oil, for frying
- 4 brioche buns, toasted
- 1 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 cup shredded lettuce
- 1/2 cup pickled carrots and daikon
- Fresh cilantro leaves, for garnish
Instructions
- In a large bowl, combine buttermilk, Thai red curry paste, fish sauce, and brown sugar. Mix until the curry paste is fully incorporated.
- Add chicken thighs to the marinade, ensuring they are submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- In a shallow dish, mix together flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Remove chicken from marinade, letting excess drip off, and dredge in the flour mixture until evenly coated.
- Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
- Carefully add chicken thighs to the hot oil; fry in batches for 6 to 8 minutes per side until golden brown and internal temperature reaches 165°F (75°C).
- While frying, mix mayonnaise and Sriracha in a small bowl, adjusting Sriracha to taste.
- Remove chicken from the oil and place on a paper towel-lined plate.
- To assemble, spread Sriracha mayonnaise on the bottom half of each bun, add fried chicken, shredded lettuce, pickled carrots and daikon, and fresh cilantro. Top with the other half of the bun.
- Serve immediately and enjoy!
Notes
For the crispiest crust, allow excess marinade to drain before dredging. Maintain oil temperature for optimal frying.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg