Ingredients
Scale
- boneless and skinless chicken breasts
- 1 cup cornstarch
- 1 cup chopped cilantro
- 2 tablespoons lime juice
- shredded lettuce
- sweet chili sauce
- brioche buns
- vegetable oil, for frying
Instructions
- In a bowl, combine 2 tablespoons of lime juice, 1 cup of chopped cilantro, salt, and pepper.
- Add the boneless chicken breasts to the marinade and let them soak in those fabulous flavors for at least 30 minutes in the fridge.
- In another bowl, mix together 1 cup of cornstarch with garlic powder and paprika.
- After marinating, remove each chicken piece from the marinade, allowing excess liquid to drip off before dredging them into the cornstarch mixture until fully coated.
- In a large frying pan over medium-high heat, pour enough vegetable oil to cover about half an inch of the bottom.
- Let it heat up until shimmering but not smoking.
- Carefully place the coated chicken breasts into the hot oil one at a time.
- Fry them for about 5-7 minutes per side or until they reach golden perfection.
- Check with a meat thermometer aiming for an internal temperature of 165°F.
- Once your chicken is cooked, transfer it to paper towels to drain excess oil.
- Toast your brioche buns lightly in a separate pan or toaster until golden brown.
- On each bun bottom, layer shredded lettuce followed by a generous dollop of sweet chili sauce before placing your crispy chicken on top.
- Top with additional cilantro if desired and cap off with the top half of your bun.
- Garnish with lime wedges on the side and serve immediately.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with spicy slaw and pickles.
Use fresh herbs for vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Fry
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg