Instructions

• In a large bowl, combine the coconut milk, Thai red curry paste, fish sauce, and lime juice. Stir well until evenly blended.
• Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
• In a shallow dish, mix the rice flour, garlic powder, onion powder, and salt.
• Arrange the marinated chicken, flour mixture, and a separate plate for the coated chicken.
• Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until shimmering.
• Take each piece of marinated chicken and coat it in the flour mixture.
• Carefully fry the chicken in batches for about 6-8 minutes per side, or until golden brown.
• Transfer the fried chicken to a paper towel-lined plate to absorb excess oil.
• Lightly toast the brioche buns until golden.
• Spread sriracha mayo on the bottom bun, layer with fried chicken, pickled vegetables, and fresh herbs.
• Top with the other half of the bun and serve immediately.