For the Chicken:

• 2 boneless, skinless chicken thighs
• 1/2 cup buttermilk
• 1 tablespoon Thai red curry paste
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Breading:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper

For Frying:

• Vegetable oil, enough for deep frying

For the Thai Slaw:

• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Pinch of salt

For Serving:

• 2 brioche buns
• Mayonnaise or sriracha mayo
• Optional cucumber slices and pickled onions