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spicy thai peanut chicken, air fryer chicken sandwich, peanut sauce chicken, crispy chicken sandwich, high pro

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Servings: 2 sandwiches
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 boneless chicken thighs
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 1/2 cups crushed cornflakes
  • Oil spray
Spicy Thai Peanut Sauce
  • 1/3 cup smooth peanut butter
  • 1–2 tbsp sriracha
  • 1/2 tsp crushed red pepper
  • 1 tbsp dark soy sauce
  • 1 tsp molasses (just for color and slight sweetness)
  • 2–4 tbsp water (to thin)
Cucumber Carrot Salad
  • 1 cup sliced cucumbers
  • 1/2 cup shredded carrots
  • 1 tbsp red wine vinegar
  • 1 tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp soy sauce
  • 1/2 tsp ginger powder
  • Black pepper to taste
  • 1 tsp sriracha
  • 1tsp honey
Assembly
  • Ciabatta baguette
  • Optional extra sriracha or peanut sauce

Method
 

1. Prep the Chicken
  1. Season chicken lightly with salt and pepper. Dredge in flour, dip in egg, then press firmly into crushed cornflakes.
2. Air Fry
  1. Spray both sides with oil.Air fry at 385°F for 16 minutes, flipping halfway, until internal temp reaches 165°F.
3. Make the Spicy Thai Peanut Sauce
  1. In a bowl, mix peanut butter, sriracha, crushed red pepper, dark soy sauce, and molasses.Add water gradually until smooth and pourable.
4. Make the Cucumber Salad
  1. Combine cucumbers, carrots, red wine vinegar, avocado oil, garlic powder, onion powder, soy sauce, ginger powder, black pepper, honey and sriracha. Toss well.
5. Sauce the Chicken
  1. Once chicken is done, toss or brush generously with the peanut sauce.
6. Assemble
  1. Toast ciabatta baguette.Add sauced chicken, top with cucumber carrot salad, and finish with extra sauce if desired.

Notes

Tips for the Best Spicy Thai Peanut Chicken: Press the cornflake coating firmly so it sticks well
Tips for the Best Spicy Thai Peanut Chicken: Use a mix of small and larger cornflake pieces for texture
Tips for the Best Spicy Thai Peanut Chicken: Don’t skip flipping halfway in the air fryer for even crisp
Tips for the Best Spicy Thai Peanut Chicken: Add water slowly to peanut sauce to control thickness
Substitutions: Peanut butter → almond butter or sunflower butter
Substitutions: Red wine vinegar → rice vinegar for a more authentic Thai flavor
Substitutions: Chicken thigh → chicken breast for lower fat
Substitutions: Sriracha → chili garlic sauce
Lower-Carb / Weight Loss Tips: Use a low-carb wrap instead of ciabatta
Lower-Carb / Weight Loss Tips: Reduce peanut butter slightly to lower calories
Lower-Carb / Weight Loss Tips: Swap molasses for a zero-sugar sweetener alternative
Lower-Carb / Weight Loss Tips: Use light spray oil instead of heavy coating
Make-Ahead & Storage: Peanut sauce can be made 3–4 days ahead and stored in fridge
Make-Ahead & Storage: Cucumber salad best eaten fresh but lasts 1 day
Make-Ahead & Storage: Cooked chicken reheats well in air fryer at 375°F for 3–4 minutes