Spicy Honey Orange Crispy Chicken Sandwich with Quick Pickles
Spicy Honey Orange Crispy Chicken Sandwich with Quick Pickles
Ingredients
For the Crispy Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups cornflakes cereal, finely crushed
- cooking spray, as needed
For the Spicy Honey Orange Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup honey
- 2 tablespoons light brown sugar, packed
- 1 tablespoon orange zest, from 1 large orange
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Quick Pickled Cucumbers
- 1 English cucumber, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon orange zest, from 1/2 orange
- 1/4 teaspoon red pepper flakes
For Assembly
- 4 rustic buns, such as ciabatta or brioche, split
- 1/4 cup mayonnaise, or aioli
Instructions
- 1
Prepare the Quick Pickled Cucumbers: In a medium bowl or airtight container, combine the thinly sliced cucumber, rice vinegar, soy sauce, honey, orange zest, and red pepper flakes. Stir or shake well to combine. Set aside to pickle while you prepare the rest of the sandwich components, stirring occasionally.
⏱️ 5 min
- 2
Prepare the Chicken Breading Station: Pound each chicken breast to an even 1/2-inch thickness using a meat mallet or the bottom of a heavy pan. Season both sides of the chicken with salt and black pepper. Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with finely crushed cornflakes.
⏱️ 10 min
- 3
Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any extra to drip off. Finally, press the chicken firmly into the crushed cornflakes, ensuring it's completely coated on all sides. Repeat for all chicken breasts.
⏱️ 5 min
- 4
Air Fry the Chicken: Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray. Place the breaded chicken breasts in a single layer in the basket, ensuring not to overcrowd (you may need to cook in batches). Lightly spray the tops of the chicken with cooking spray. Air fry for 15-20 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 375
- 5
Make the Spicy Honey Orange Sauce: While the chicken cooks, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in fresh orange juice, honey, light brown sugar, orange zest, and red pepper flakes. Bring to a simmer. In a small separate bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly, until the sauce thickens to a glossy, syrupy consistency. Remove from heat.
⏱️ 10 min
- 6
Coat the Chicken: Once the chicken is cooked, immediately transfer it to the saucepan with the spicy honey orange sauce. Toss gently to ensure each crispy chicken breast is thoroughly coated.
⏱️ 2 min
- 7
Prepare the Buns: Lightly toast the rustic buns if desired. Spread a generous layer of mayonnaise or aioli on the bottom half of each bun.
⏱️ 3 min
- 8
Assemble the Sandwiches: Place a sauced crispy chicken breast on the bottom bun. Top generously with the quick pickled cucumber slices. Drizzle with a little extra spicy honey orange sauce if desired. Place the top bun to complete the sandwich. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Honey Orange Crispy Chicken Sandwich with Quick Pickles
Ingredients
For the Crispy Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups cornflakes cereal, finely crushed
- cooking spray, as needed
For the Spicy Honey Orange Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup honey
- 2 tablespoons light brown sugar, packed
- 1 tablespoon orange zest, from 1 large orange
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Quick Pickled Cucumbers
- 1 English cucumber, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon orange zest, from 1/2 orange
- 1/4 teaspoon red pepper flakes
For Assembly
- 4 rustic buns, such as ciabatta or brioche, split
- 1/4 cup mayonnaise, or aioli
Instructions
- 1
Prepare the Quick Pickled Cucumbers: In a medium bowl or airtight container, combine the thinly sliced cucumber, rice vinegar, soy sauce, honey, orange zest, and red pepper flakes. Stir or shake well to combine. Set aside to pickle while you prepare the rest of the sandwich components, stirring occasionally.
⏱️ 5 min - 2
Prepare the Chicken Breading Station: Pound each chicken breast to an even 1/2-inch thickness using a meat mallet or the bottom of a heavy pan. Season both sides of the chicken with salt and black pepper. Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with finely crushed cornflakes.
⏱️ 10 min - 3
Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any extra to drip off. Finally, press the chicken firmly into the crushed cornflakes, ensuring it's completely coated on all sides. Repeat for all chicken breasts.
⏱️ 5 min - 4
Air Fry the Chicken: Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray. Place the breaded chicken breasts in a single layer in the basket, ensuring not to overcrowd (you may need to cook in batches). Lightly spray the tops of the chicken with cooking spray. Air fry for 15-20 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 20 min•🌡️ 375 - 5
Make the Spicy Honey Orange Sauce: While the chicken cooks, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in fresh orange juice, honey, light brown sugar, orange zest, and red pepper flakes. Bring to a simmer. In a small separate bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly, until the sauce thickens to a glossy, syrupy consistency. Remove from heat.
⏱️ 10 min - 6
Coat the Chicken: Once the chicken is cooked, immediately transfer it to the saucepan with the spicy honey orange sauce. Toss gently to ensure each crispy chicken breast is thoroughly coated.
⏱️ 2 min - 7
Prepare the Buns: Lightly toast the rustic buns if desired. Spread a generous layer of mayonnaise or aioli on the bottom half of each bun.
⏱️ 3 min - 8
Assemble the Sandwiches: Place a sauced crispy chicken breast on the bottom bun. Top generously with the quick pickled cucumber slices. Drizzle with a little extra spicy honey orange sauce if desired. Place the top bun to complete the sandwich. Serve immediately.
⏱️ 5 min