It's a leveled-up egg drop sandwich!
Cut a 1-inch thick slice from the Brioche loaf. Slice the bread in the middle but not all the way thru to create a pocket. Do this to the rest of the loaf.
Spread butter evenly on both sides of the brioche then toast both sides of the bread on a pan over medium low heat. Do this to the rest of the slices. Set aside
In a small bowl place the chicken thigh and season with salt and pepper.
Combine all-purpose flour and cornstarch then add in the chicken fillet. Mix to coat all the chicken meat evenly.
In a shallow pan heat cooking oil on medium-high heat. Shake excess flour off the chicken then fry for about 7-10 mins or until golden brown. Drain excess oil over a plate lined with paper towel then set aside.
In a small pan on low heat, add butter and garlic. Once the garlic is fragrant add the soy sauce.
Simmer the sauce for about a minute then drop in your fried chicken. Make sure all the chicken pieces are coated with the garlic butter sauce. Set aside when done.
In a small bowl beat the eggs and add in milk until everything is well incorporated.
In a small pan heat a tablespoon of butter on low heat. Before the butter completely melts add the egg mixture and stir. Once the egg is starting to set turn off the heat and continue stirring until the egg becomes creamy in consistently. Set Aside
Combine mayonnaise and condensed milk in a bowl. Mix well and season with salt and pepper then set aside.
Combine mayonnaise and sriracha in a bowl. Mix well and season with salt and pepper then set aside.
Insert the cheese, lettuce leaves, tomato slices, fried chicken pieces, and some scrambled egg into the toasted Brioche slice.
Using a parchment paper wrap the bottom half of the sandwich to hold everything in place. Serve in a cardboard box holder to complete the egg drop experience or simply serve on a plate. Drizzle with sweet mayo and/or spicy mayo before serving.
Servings 0