crispy bang bang chicken sandwich with cucumber salad.
ingredients.
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Chicken Thigh
100.00 g
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Flour
15.00 g
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Egg
1.00 pcs
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Corn Flakes
15.00 g
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Avocado Mayo
0.05 cup
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Sweet Chili Sauce
0.05 cup
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Gochujang
0.50 tbsp
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Paprika
0.50 g
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Granulated Garlic
0.25 tsp
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Ciabatta Bread
0.50 pcs
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Cucumber
0.50 pcs
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Cabbage
20.00 g
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Fresno Peppers
0.50 pcs
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Daikon Radish
20.00 g
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Avocado Oil
5.00 ml
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Red Wine Vinegar
10.00 ml
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Salt
0.25 tsp
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Black Pepper
0.25 tsp
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Onion Powder
0.25 tsp
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Zero Calorie Sweetener
0.25 tsp
cook it.
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№ 01
Preheat the air fryer to 385°F (195°C).
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№ 02
Dredge each chicken thigh in flour, then dip into beaten egg, and finally coat thoroughly with crushed corn flakes.
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№ 03
Place the chicken thighs in the air fryer basket, ensuring they are not overcrowded. Air fry for 18 minutes, flipping halfway through. Check that the internal temperature reaches 165°F (74°C).
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№ 04
While the chicken is cooking, prepare the bang bang sauce. In a small bowl, mix together avocado mayo, sweet chili sauce, gochujang, paprika, and granulated garlic until smooth. Set aside.
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№ 05
For the cucumber salad, thinly slice cucumber, cabbage, Fresno peppers, and daikon radish. Place into a bowl.
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№ 06
Add avocado oil, red wine vinegar, salt, pepper, onion powder, garlic powder, and a sweetener of choice to the vegetables. Toss well to combine. Refrigerate until serving.
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№ 07
Slice the ciabatta bread and lightly toast. Spread some bang bang sauce on each half.
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№ 08
Once the chicken is cooked, place a fried chicken thigh on the bottom half of each ciabatta. Top with additional bang bang sauce, if desired.
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№ 09
Serve the sandwiches alongside the cucumber salad for a complete meal.
cook this once.
plan the rest.
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