Save The first time I made these sandwiches, my kitchen smelled like a street food stall in Bangkok. Red curry paste floating in buttermilk seemed like a strange combination, but that marinade transforms ordinary chicken into something extraordinary. Now I keep a jar of curry paste specifically for sandwich nights.
My friend Sarah took one bite and actually stopped talking for a full minute. She texted me the next day asking if I had fried chicken stashed in my freezer. These sandwiches have become our go-to Friday night tradition, though I usually double the recipe because everyone wants seconds.
Ingredients
- 4 boneless skinless chicken breasts: Pound them to even thickness so they cook through without burning the coating
- 1 cup buttermilk: The tang works magic with curry paste and tenderizes the meat beautifully
- 2 tablespoons fish sauce: Do not skip this. It provides the salty backbone that makes everything else pop
- 2 tablespoons red curry paste: Choose a quality brand. The cheap stuff lacks the depth you need here
- 1 teaspoon garlic powder: Adds an extra savory layer without the work of fresh garlic
- 1 teaspoon onion powder: Works in harmony with garlic for that comforting fried chicken flavor
- 1 cup all-purpose flour: The foundation of that shatteringly crisp exterior
- ½ cup cornstarch: The secret to extra crunch that lasts longer than standard flour alone
- 1 teaspoon salt: Essential even with the fish sauce in the marinade
- ½ teaspoon black pepper: Freshly cracked adds a warm spiciness that complements the curry
- Vegetable oil for deep frying: Canola or peanut oil works best for high heat neutral flavor
- ½ cup mayonnaise: Use real mayo. The fake stuff cannot handle the heat of sriracha properly
- 1 tablespoon sriracha: Start here. You can always add more if you like living dangerously
- 1 tablespoon fresh lime juice: Brightens the mayo and echoes the pickled carrots
- 4 brioche buns: Their slight sweetness and pillowy texture are perfect for bold Thai flavors
- 1 cup shredded cabbage: Green or purple adds that essential crunch and freshness
- ½ cup pickled carrots: Make them quick style with rice vinegar and sugar
- Fresh cilantro leaves: The finishing touch that makes everything taste vibrant
Instructions
- Marinate the chicken:
- Whisk buttermilk fish sauce red curry paste garlic powder and onion powder until smooth. Submerge chicken completely and refrigerate for at least 2 hours.
- Prepare the dredge:
- Combine flour cornstarch salt and pepper in a shallow dish. Make sure there are no lumps.
- Heat the oil:
- Pour 2 inches of oil into a heavy Dutch oven. Bring it to 350°F using a thermometer for accuracy.
- Coat the chicken:
- Let excess marinade drip off each piece. Press firmly into the flour mixture to ensure an even coating.
- Fry until golden:
- Cook in batches for 6 to 8 minutes per side. The internal temp must reach 165°F.
- Make the spicy mayo:
- Whisk mayonnaise sriracha and lime juice until completely smooth. Taste and adjust heat.
- Toast the buns:
- Lightly grill or pan-toast cut sides until golden brown. This prevents sogginess.
- Assemble with care:
- Spread mayo on both bun halves. Layer cabbage pickled carrots chicken and cilantro.
- Serve immediately:
- These are best eaten hot while that crust is still shatteringly crisp.
Save My brother announced these were better than any restaurant version he has ever had. That might have been the sriracha mayo talking but I will take the compliment anyway. There is something deeply satisfying about making something this delicious in your own kitchen.
Making Perfect Pickled Carrots
Mix equal parts rice vinegar and water with a tablespoon of sugar. Thinly slice carrots and let them sit for 30 minutes. They add a bright acidic crunch that transforms the whole sandwich experience.
Oil Temperature Matters
Investing in a clip on thermometer changed my fried chicken game completely. Too cold and the coating gets soggy. Too hot and the outside burns before the meat cooks through. That sweet spot at 350°F makes all the difference between a good sandwich and a great one.
Make Ahead Strategy
You can marinate the chicken up to 24 hours in advance. The spicy mayo keeps in the fridge for a week. Even the dredge mixture can be made ahead and stored in an airtight container. This means you can get most of the work done before your friends even arrive.
- Pickle extra carrots and keep them in the fridge for quick sandwiches all week
- Cabbage stays crisp longer if you shred it yourself instead of buying pre shredded bags
- Warm the fried chicken in a 375°F oven for 5 minutes if it has cooled down
Save These sandwiches have a way of bringing people together. Hope they become a favorite in your house too.
Recipe Guide
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours in the refrigerator, though overnight marinating yields the most flavorful and tender results. The buttermilk and red curry paste work together to infuse the meat while breaking down proteins for maximum juiciness.
- → What oil temperature is best for frying?
Heat your vegetable oil to 350°F (175°C) for optimal frying. This temperature creates a golden, crispy exterior while ensuring the chicken cooks through completely without burning the coating. Use a kitchen thermometer for accuracy.
- → Can I make this gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend in the dredge, and use gluten-free brioche-style buns. The cornstarch in the coating remains naturally gluten-free and helps achieve that signature crunch.
- → How can I adjust the spice level?
Control the heat by varying the sriracha in the spicy mayo from 1 teaspoon to 2 tablespoons. For additional warmth, layer sliced jalapeños or add a pinch of cayenne to the flour dredge. The red curry paste provides mild background heat.
- → What substitutions work for pickled carrots?
Pickled radishes or daikon make excellent alternatives with similar crunch and tang. Quick-pickled cucumbers or even store-bought pickled vegetables work well. The key is maintaining that acidic element to cut through the fried richness.
- → Can I fry the chicken ahead of time?
For best results, fry and assemble the sandwiches immediately before serving. If necessary, you can fry the chicken up to 2 hours ahead and reheat in a 350°F oven for 10 minutes to restore crispiness. Avoid refrigerating fried chicken as it becomes soggy.