Servings: 4 sandwiches
Calories: 550kcal
Equipment
- Deep skillet
- Shallow dish
- Large bowl
Ingredients
For the Chicken Marinade
- 1 lb Chicken thighs bone-in, skin-on preferred
- 1 cup Coconut milk for marinade
- 3 tbsp Thai red curry paste for flavor
- 1 tbsp Fish sauce for umami
- 2 tbsp Lime juice for brightness
For the Coating
- 1 cup Rice flour gluten-free coating
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
For Frying and Assembly
- 2 cup Vegetable oil for frying
- 4 each Brioche buns soft and buttery
- 1 cup Pickled vegetables for crunch
- 1 cup Fresh herbs cilantro and mint
Instructions
Marinade Preparation
- 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 the bowl and refrigerate for at least 2 hours.
Coating Preparation
- In a shallow dish, mix together the rice flour, garlic powder, onion powder, and salt.
- Arrange your workspace with the marinated chicken, the flour mixture, and a separate plate for the coated chicken.
Frying
- In a deep skillet, heat about 2 inches of vegetable oil over medium-high heat until shimmering.
- Coat each marinated chicken piece in the flour mixture, allowing excess marinade to drip off.
- 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 drain excess oil.
Sandwich Assembly
- Lightly toast the brioche buns.
- 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.
Notes
For extra spice, consider adding sliced jalapeños. Best served hot and fresh.
Nutrition
Serving: 1sandwich | Calories: 550kcal | Carbohydrates: 46g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 15mg
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