Serves: 2 | Prep Time: 20 min | Cook Time: 15 min | Total: 35 min
Ingredients
For the Chicken
- 2 boneless chicken breasts
- ½ cup flour
- 2 eggs, beaten
- 1 ½ cups crushed cornflakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or avocado oil spray
For the Orange Sauce
- 1 tablespoon butter
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- ½ cup fresh squeezed orange juice
- ¼ cup water
- 2 tablespoons zero-calorie brown sugar (Swerve or Monk Fruit)
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon orange zest
- 1 teaspoon cornstarch + 1 teaspoon water (mixed into a slurry)
- Salt to taste
For the Spread
- ¼ cup Greek yogurt (plain, thick)
- 2 tablespoons chopped spring onions (green parts only)
- ¼ teaspoon garlic powder
- Pinch of salt
For Assembly
- 2 ciabatta baguette rolls
- Optional toppings: shredded lettuce, extra orange zest, chili flakes
Instructions
- Prep the Chicken: Pat chicken breasts dry and lightly season with salt and pepper. Dredge each piece in flour, then dip into egg, then coat in crushed cornflakes until fully covered. Press the flakes so they stick well.
- Air Fry the Chicken: Preheat air fryer to 385°F (190°C). Spray the chicken with cooking spray. Air fry for 16 minutes, flipping halfway, until golden and crispy (165°F internal temp).
- Make the Orange Sauce: In a small pan, melt butter over medium heat. Add ginger and garlic and sauté until fragrant (about 30 seconds). Pour in orange juice, water, brown sugar, crushed red pepper, honey and orange zest. Bring to a gentle simmer for 3–4 minutes. Whisk in the cornstarch slurry and cook until the sauce thickens and glossy (about 1 minute).
- Make the Spread: In a bowl, combine Greek yogurt, spring onions, garlic powder. Mix until smooth and creamy.
- Assemble the Sandwich: Lightly toast the ciabatta rolls. Spread the yogurt mixture on the bottom half. Add the crispy chicken and spoon the orange sauce on top so it coats the chicken. Add optional toppings like cucumber salad (check out cucumber salad in recipes), then cap with the top half and enjoy.
- Serve Hot: The sauce should drip a little — that’s how you know it’s perfect.
Orange Chicken Sandwich Air Fryer Crispy Chicken with Fresh Orange Sauce crispy chicken sandwich recipe
Ingredients
Method
Instructions
- Prep the Chicken: Pat chicken breasts dry and lightly season with salt and pepper. Dredge each piece in flour, then dip into egg, then coat in crushed cornflakes until fully covered. Press the flakes so they stick well.
- Air Fry the Chicken: Preheat air fryer to 385°F (190°C). Spray the chicken with cooking spray. Air fry for 16 minutes, flipping halfway, until golden and crispy (165°F internal temp).
- Make the Orange Sauce: In a small pan, melt butter over medium heat. Add ginger and garlic and sauté until fragrant (about 30 seconds). Pour in orange juice, water, brown sugar, crushed red pepper, honey and orange zest. Bring to a gentle simmer for 3–4 minutes. Whisk in the cornstarch slurry and cook until the sauce thickens and glossy (about 1 minute).
- Make the Spread: In a bowl, combine Greek yogurt, spring onions, garlic powder. Mix until smooth and creamy.
- Assemble the Sandwich: Lightly toast the ciabatta rolls. Spread the yogurt mixture on the bottom half. Add the crispy chicken and spoon the orange sauce on top so it coats the chicken. Add optional toppings like cucumber salad (check out cucumber salad in recipes), then cap with the top half and enjoy.
- Serve Hot: The sauce should drip a little — that’s how you know it’s perfect.
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