marinate the chicken with all ingredients except peri peri sauce. Marinate overnight or for a minimum of 2 hours.
Heat oil in a pan and shallow fry the chicken. Once chicken is cooked and charred, pour the sauce all over the chicken. Turn off flame.
To assemble, toast brioche buns in butter and add chilli mayo on one side of the bun. Add the chicken, place lettuce, onions and the fried bits from the chicken.
Finally add plain mayo and sriracha, close the sandwich with the other side of the bun and serve.
