Lemongrass Chicken Crispy Chili Crunch Sandwich

Name: Lemongrass Chicken Crispy Chili Crunch Sandwich
Total time: 20 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 0.5 cup lemongrass; 3 garlic cloves; 1 cup crushed red pepper; 1 cup avocado oil; 1 tbsp paprika; 1 chicken breast or thigh; 1 flour; 1 egg; 1 crushed corn flakes; 1 zero calorie olive oil spray; 1 carrots; 1 chives; 1 cilantro; 1 Fresno peppers; 0.25 cup fish sauce; 1 cup warm water; 0.5 tbsp artificial sweetener; 1 sour cream; 1 sriracha; 1 old style mustard; 6 inch piece ciabatta bread

20m

Serves 1

instagram.com

Lemongrass Chicken Crispy Chili Crunch Sandwich

instagram.com

20m

Serves 1

Directions

1Chop 1/2 cup of lemongrass and 3 garlic cloves. Cook them down in a frying pan.
2Add crushed red pepper and 1 cup of avocado oil.
3Fry on medium to low heat and add 1 tbsp of paprika.
4Once softened, shut off the heat and let cool.
5Dredge chicken in flour, then beaten egg, and crushed corn flakes.
6Spray with zero calorie olive oil spray and air fry at 385 for 16 minutes, flipping halfway.
7Cook until an internal temperature of 165F is reached.
8Pour oil over the chicken.
9In a bowl, add shredded carrots, cut chives, chopped cilantro, and Fresno peppers.
10Add 1/4 cup fish sauce, 1 cup warm water, and 1/2 tbsp artificial sweetener. Mix well.
11Mix sour cream, sriracha, and old style mustard.
12Assemble the sandwich with the chicken, spread, and chili crunch on a 6-inch ciabatta roll.

Ingredients

0.5 cup lemongrass
3 garlic cloves
1 cup crushed red pepper
1 cup avocado oil
1 tbsp paprika
1 chicken breast or thigh
1 flour
1 egg
1 crushed corn flakes
1 zero calorie olive oil spray
1 carrots
1 chives
1 cilantro
1 Fresno peppers
0.25 cup fish sauce
1 cup warm water
0.5 tbsp artificial sweetener
1 sour cream
1 sriracha
1 old style mustard
6 inch piece ciabatta bread

Equipment

frying panair fryer

Lemongrass Chicken Crispy Chili Crunch Sandwich

20m

Serves 1

instagram.com

Lemongrass Chicken Crispy Chili Crunch Sandwich

instagram.com

20m

Serves 1

Directions

1Chop 1/2 cup of lemongrass and 3 garlic cloves. Cook them down in a frying pan.
2Add crushed red pepper and 1 cup of avocado oil.
3Fry on medium to low heat and add 1 tbsp of paprika.
4Once softened, shut off the heat and let cool.
5Dredge chicken in flour, then beaten egg, and crushed corn flakes.
6Spray with zero calorie olive oil spray and air fry at 385 for 16 minutes, flipping halfway.
7Cook until an internal temperature of 165F is reached.
8Pour oil over the chicken.
9In a bowl, add shredded carrots, cut chives, chopped cilantro, and Fresno peppers.
10Add 1/4 cup fish sauce, 1 cup warm water, and 1/2 tbsp artificial sweetener. Mix well.
11Mix sour cream, sriracha, and old style mustard.
12Assemble the sandwich with the chicken, spread, and chili crunch on a 6-inch ciabatta roll.