1. Make pickled red onions by mixing lime, water, salt and peppercorns.
2. Season your chicken thigh with salt and pepper, and place in fridge while you make your dry rub and batter.
3. After mixing the wet batter and dry rub, coat your chicken in plain flour, then wet batter, then press firmly into dry rub and coat evenly. Shake excess and fry in 300F oil for 5-6 minutes and set on wire rack.
4. Chop your aji Amarillo and mix with mayo for your sauce.
5. Chop lettuce, tomato and avocado.
6. Re-fry your chicken a second time until nicely golden brown, then immediately sprinkle additional seasoning.
7. Build your sandwich by toasting brioche, then mayo, lettuce, tomato, onion, and chicken, then the crown on top!
