Instructions

• First, create the Sriracha Mayo: combine the mayonnaise and sriracha in a small bowl and refrigerate.
• Generously season chicken thighs with Casian Fusion. Set aside. You can do this the night before and hold in the fridge.
• Next, create the dredging flour: In a medium bowl, whisk flour, Gochugaru Chile Flakes, salt and Roasted Granulated Garlic. Set aside.
• Next, create the egg wash: In a bowl, whisk together egg, hot sauce and water. Set aside
• One at a time, dredge the chicken thighs into the dredging flour mixture, coat both sides and shake off the excess.
• Dip the flour dredged thighs into the egg wash and then into the panko. Hold on a plate.
• In a large skillet over medium-high heat, heat oil until shimmering. Cook the thighs, in batches if needed, until golden brown on one side, turn and continue cooking until the thighs are cooked through, firm to the touch and the juices run clear when pierced with a fork – about 8-10 mins. Add more oil for the second batch if needed. Let cool on a wire rack.
• For each sandwich, lightly toast the Brioche and add a spicy chicken thigh. Dress with Sriracha Mayo and lettuce.