If you love fried chicken and the flavour of Thai red curry, then we’ve combined the two to make the most epic burger around. Juicy and tender with one heck of a crunch… and we’re even giving the mayo a zhuzh with some of our very own curry paste. Totally wholesome, even more awesome.
100ml (3.5 fl oz) coconut milk
1 tbsp fish sauce
4 chicken thigh fillets
¾ cup plain (all-purpose) flour
4 cup cornflour (cornstarch)
½ tsp baking powder
vegetable oil, for deep-frying
4 x brioche buns
oak or butter lettuce leaves
Thai red curry mayo
1 cup whole egg mayonnaise
1 lime, juiced
1 tsp sea salt
In a large bowl, whisk together the Thai red curry paste, coconut milk and fish sauce. Add the chicken thighs to the paste mixture, then cover and set aside for 1 hour to marinate.
To make the chicken coating, place the plain flour, cornflour, baking powder and 1 teaspoon of salt in a large bowl. Whisk to combine.
Pick up one chicken thigh and allow excess red curry marinade to drip off. Place the chicken into the flour mixture and toss to coat, pressing flour firmly onto the chicken. Repeat with remaining chicken thighs.
Preheat the oven grill to high. Fill a wok or deep frying pan one-third full with oil. Heat the oil to 165°C (325°C) or until bubbles form when you dip a wooden spoon or chopstick into the oil. Add coated chicken thighs and cook for 10-12 minutes, turning the chicken every so often, or until cooked through.
Meanwhile, To make the Thai red curry mayo, whisk together the mayonnaise, red curry paste, lime juice and salt in a small bowl until well combined.
Slice brioche buns in half and place on a baking tray, cut sides facing up. Lightly toast under the hot grill until golden Spread with the red curry mayo, then top the four burger bun bases with some lettuce leaves.
Transfer chicken pieces to a wire rack set on a rimmed baking sheet to drain. Season with extra salt then place on top of the lettuce. Finish by adding the burger tops, then serve with extra mayo on the side for a cheeky sauce top-up.