Save The kitchen still smelled like red curry paste three days after I first made these sandwiches. My roommate wandered in, nose in the air, asking what I'd been cooking. I'd spent the afternoon experimenting with Thai flavors in a classic fried chicken format, and something about that aromatic paste hitting hot oil changed everything about my sandwich game.
I made these for a Sunday dinner with friends last month, and honestly, nobody talked for twenty minutes. Just chewing and nodding. One friend who claims he doesn't like spicy food went back for seconds, then asked if I had any extra sauce he could take home. There wasn't any left.
Ingredients
- 4 boneless skinless chicken breasts: These will be your canvas for all those bold Thai flavors
- 1 cup buttermilk: The secret weapon for keeping fried chicken impossibly tender
- 2 tablespoons fish sauce: Don't skip this, it adds that deep umami backbone you can't get anywhere else
- 2 tablespoons red curry paste: This is where all those aromatic Thai flavors come from
- 1 teaspoon garlic powder: Backup garlic insurance for the marinade
- 1 teaspoon onion powder: Balances the sharp curry paste with savory sweetness
- 1 cup all-purpose flour: Creates that golden, crispy crust we all want
- ½ cup cornstarch: The magic ingredient for extra crunch
- 1 teaspoon salt: Essential seasoning that brings everything together
- ½ teaspoon black pepper: Just enough warmth to complement the curry
- Vegetable oil: For deep frying, about 2 inches in your pan
- ½ cup mayonnaise: The base for your spicy mayo situation
- 1 tablespoon sriracha: Adjust this based on your heat tolerance
- 1 tablespoon fresh lime juice: Cuts through the rich fried chicken perfectly
- 4 brioche buns: Soft and slightly sweet, ideal for loading up with toppings
- 1 cup shredded cabbage: Fresh crunch that balances the heavy chicken
- ½ cup pickled carrots: Bright acidity that wakes up your palate
- Fresh cilantro leaves: The herbal finish that makes it taste authentic
Instructions
- Marinate the chicken:
- Whisk buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl until smooth. Submerge the chicken completely and refrigerate for at least 2 hours, though overnight will give you the deepest flavor penetration.
- Prepare the dredge:
- Mix flour, cornstarch, salt, and pepper in a shallow dish until combined. This is your crispy coating station.
- Heat the oil:
- Pour about 2 inches of vegetable oil into a deep frying pan or Dutch oven. Bring it to 350°F, maintaining this temperature throughout frying for consistent results.
- Coat the chicken:
- Lift chicken from the marinade, letting excess drip off. Press each breast firmly into the flour mixture, turning to coat all sides evenly.
- Fry to perfection:
- Cook chicken in batches for 6 to 8 minutes per side until golden and the internal temperature hits 165°F. Drain on paper towels to remove excess oil.
- Make the spicy mayo:
- Whisk mayonnaise, sriracha, and lime juice until smooth. Taste and adjust heat level as needed.
- Toast the buns:
- Lightly grill your brioche buns until just golden. This prevents them from getting soggy under all those toppings.
- Build your masterpiece:
- Spread spicy mayo on both bun halves. Layer on the chicken, cabbage, pickled carrots, and cilantro. Top and serve immediately.
Save My sister called me the next day after I made these, admitting she'd dreamed about the sandwich. We're planning a Friday night fried chicken feast now, and she's already bought extra red curry paste. Sometimes food just connects people like that.
Getting That Perfect Crunch
The cornstarch in the dredge is what gives you that shatteringly crispy exterior that doesn't get soggy under the mayo and vegetables. I learned this trick from a chef who swore by half flour, half cornstarch for anything fried. She was right.
Balancing The Heat
Red curry paste brings a complex heat that's different from straight hot sauce. It's got those aromatic notes of lemongrass and galangal, so you're getting layers of flavor, not just burn. The cabbage and pickled carrots cool everything down naturally.
Make It Your Own
I've tried this with sliced jalapeños for extra fire, and once I used quick-pickled radishes when I ran out of carrots. Both worked beautifully. The real foundation is that curry-marinated chicken and the spicy mayo combo.
- Try swapping the brioche for a pretzel bun if you want something more substantial
- Adding a slice of fresh cucumber brings refreshing crunch to each bite
- A sprinkle of crushed peanuts on top adds another layer of texture and flavor
Save These sandwiches have become my go-to for feeding a crowd, because people just get so excited about them. Something about that combination of crispy, spicy, tangy, and fresh is absolutely irresistible.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours in the refrigerator. For deeper flavor penetration, you can marinate overnight. The buttermilk and red curry paste work together to tenderize the meat while infusing it with aromatic Thai spices.
- → What oil temperature is best for frying?
Heat your vegetable oil to 350°F (175°C) for optimal frying. This temperature ensures the chicken cooks through completely while developing a golden, crispy exterior without burning or becoming greasy.
- → Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free buns. The cornstarch in the dredge already helps create a crispy coating without wheat flour.
- → How can I adjust the spice level?
Control the heat by varying the amount of sriracha in the mayo, or add fresh jalapeño slices during assembly. For milder flavor, reduce sriracha to 1 teaspoon. For extra heat, increase to 2 tablespoons or add sliced Thai chilies.
- → Can I bake instead of deep fry?
While deep frying gives the best crispy texture, you can bake at 425°F for 25-30 minutes, flipping halfway. The coating won't be as crunchy, but you'll still get delicious flavor. Spray lightly with oil before baking for better browning.
- → What can I substitute for fish sauce?
Soy sauce or tamari makes a decent substitute, though it changes the flavor profile slightly. Fish sauce provides that authentic Thai umami depth. For a vegetarian version, use vegetarian fish sauce or additional soy sauce with a pinch of salt.