Air Fryer General Tso Chicken Sandwiches

Air Fryer General Tso Chicken Sandwiches

Yields4 Servings

Cook Time20 mins

Ingredients

Slaw
 1 tbsp mayonnaise
 2 tsp Dijon mustard
 ½ tsp toasted sesame oil
 ¼ tsp salt
 1 cup chopped broccoli
 3 green onions, sliced
Chicken
 4 tbsp flour
 1 tsp salt
 ½ tsp pepper
 2 eggs
 1 ½ cups cornflake cereal, crushed
 4 boneless skinless chicken thighs
 4 brioche buns
Sauce
 2 tsp toasted sesame oil
 ½ tsp powdered ginger
 2 garlic cloves, minced
 2 tbsp low-sodium soy sauce
 1 tsp sriracha sauce
 2 tbsp sweet Thai chili sauce
 2 tsp rice wine vinegar
 ½ cup water
 2 tsp cornstarch

Directions

1

In a medium bowl, combine the mayonnaise, Dijon mustard, sesame oil, salt, broccoli, and green onion. Cover and refrigerate until ready to serve.

2

In a resealable bag, combine the flour, salt, and pepper. In a small bowl, add the cornflakes. In another shallow bowl, beat the eggs.

3

Preheat the air fryer to 380 degrees F (190 degrees C). Add the chicken to the flour mixture and shake well to coat. Dip each thigh into the egg, then into the cornflakes. Place the chicken in the air fryer, spray with oil, and cook for 20 minutes, flipping halfway through.

4

In a small saucepan, combine the sesame oil, ginger, garlic, soy sauce, sriracha, Thai chili sauce, vinegar, water, and cornstarch. Bring the mixture to a boil, and stir until the sauce is thickened.

5

When the chicken is done cooking, using a basting brush, carefully brush half of the sauce on each piece, coating generously on both sides. Place the chicken on the bun, top with the broccoli slaw and top bun, and enjoy!

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Ingredients

Slaw
 1 tbsp mayonnaise
 2 tsp Dijon mustard
 ½ tsp toasted sesame oil
 ¼ tsp salt
 1 cup chopped broccoli
 3 green onions, sliced
Chicken
 4 tbsp flour
 1 tsp salt
 ½ tsp pepper
 2 eggs
 1 ½ cups cornflake cereal, crushed
 4 boneless skinless chicken thighs
 4 brioche buns
Sauce
 2 tsp toasted sesame oil
 ½ tsp powdered ginger
 2 garlic cloves, minced
 2 tbsp low-sodium soy sauce
 1 tsp sriracha sauce
 2 tbsp sweet Thai chili sauce
 2 tsp rice wine vinegar
 ½ cup water
 2 tsp cornstarch

Directions

1

In a medium bowl, combine the mayonnaise, Dijon mustard, sesame oil, salt, broccoli, and green onion. Cover and refrigerate until ready to serve.

2

In a resealable bag, combine the flour, salt, and pepper. In a small bowl, add the cornflakes. In another shallow bowl, beat the eggs.

3

Preheat the air fryer to 380 degrees F (190 degrees C). Add the chicken to the flour mixture and shake well to coat. Dip each thigh into the egg, then into the cornflakes. Place the chicken in the air fryer, spray with oil, and cook for 20 minutes, flipping halfway through.

4

In a small saucepan, combine the sesame oil, ginger, garlic, soy sauce, sriracha, Thai chili sauce, vinegar, water, and cornstarch. Bring the mixture to a boil, and stir until the sauce is thickened.

5

When the chicken is done cooking, using a basting brush, carefully brush half of the sauce on each piece, coating generously on both sides. Place the chicken on the bun, top with the broccoli slaw and top bun, and enjoy!

Air Fryer General Tso Chicken Sandwiches

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