Garlic Butter Soy Crispy Chicken Sandwich
Crispy cornflake-crusted air-fried chicken coated in a rich garlic butter soy glaze, served on ciabatta bread with sriracha sour cream and a fresh cucumber salad.
Ingredients
- 4 oz chicken
- Flour
- Egg
- Crushed corn flakes
- Light butter
- Minced garlic
- Light soy sauce
- 1 tsp brown sugar blend
- Honey
- 1/4 cup water
- Light sour cream
- Sriracha
- Ciabatta bread
- 1 whole cucumber
- Red onion slices
- Avocado oil
- Hot sauce
- Salt
- Pepper
- Grated garlic
- Parsley
- Red pepper flakes
Method
- 1
Dredge the chicken in flour, then egg, and coat thoroughly in crushed corn flakes.
- 2
Air fry the chicken at 385°F for 16 minutes, flipping halfway through, until an internal temperature of 165°F is reached.
- 3
In a pan, combine light butter, minced garlic, light soy sauce, brown sugar blend, honey, and water.
- 4
Simmer the mixture until reduced into a thickened sauce, then coat the cooked chicken.
- 5
Mix the light sour cream with sriracha to make the sauce.
- 6
In a bowl or container, combine sliced cucumber, red onion, avocado oil, hot sauce, salt, pepper, grated garlic, parsley, and red pepper flakes, then shake to mix.
- 7
Assemble the sandwich on ciabatta bread with the sriracha sour cream spread and the glazed chicken, served with the cucumber salad.