This twist on a buffalo chicken sandwich includes red curry paste.
The Deets:
Have you ever experimented with adding red curry paste to your buffalo sauce? If not, let me tell you—you’re seriously missing out! A friend of mine casually suggested this twist, and I decided to give it a go. Wow, what a game changer! It adds this incredible depth of flavor that balances out the heat from the buffalo sauce while giving it a little extra kick. Now, I can’t imagine my buffalo sauce without it.
This particular creation is a stacked buffalo chicken sandwich that’s truly next-level. I started with the classic base: Frank’s Red Hot, the gold standard for buffalo sauce, in my opinion. After stirring in that magic touch of red curry paste, the sauce had this rich, spicy, and slightly tangy flavor that’s just irresistible.
For the sandwich, I went all out. The chicken was perfectly coated in that flavorful sauce, and of course, I couldn’t forget the blue cheese crumbles—it’s an absolute must for that creamy, contrast. To add a bit of crunch and freshness, I tossed in some thinly sliced celery, which gives the sandwich a great texture. As for the bread, I opted for a soft and airy francese pan loaf, but honestly, you can use whatever bread you love—brioche, ciabatta, or even a hearty sourdough would work beautifully.
This sandwich is seriously a flavor bomb, and it’s ridiculously satisfying. If you’re a buffalo chicken fan, you must try this twist. Give it a go, and let me know what you think in the comments! Be sure to check out more of my recipe ideas here.
Here’s how to make it:
Red Curry Buffalo Chicken Sandwich
Ingredients
- 1 lb boneless skinless chicken thighs
- 3/4 cup @franksredhot or wing sauce
- 1 tsp red curry paste
- Bread of choice (this is a francese pan loaf)
- olive oil
- Blue cheese crumbles
- 1 celery stalk, sliced
- Flaky sea salt/pepper
Instructions
- Add hot sauce to a small pot and add curry paste. Stir on low for about 5 min until thoroughly combined and smooth.
- Preheat oven to 375. Wash chicken and pat dry.Toss in 1/2 cup hot sauce. Add to a sheet pan and season with salt and pepper.Bake for about 8 min, flip and and cook for another 9 min or until internal temp is 165. Using a fork, shred chicken. Add remaining hot sauce to chicken and toss.
- Coat bread in olive oil and cook in a skillet about 2-3 min per side.
- Add pulled chicken and top with celery, blue cheese crumbles, salt, and pepper. Drizzle more hot sauce if you’d like. Enjoy!
