Spicy Thai Peanut Chicken Sandwich
Spicy Thai Peanut Chicken Sandwich
Ingredients
For the Crispy Peanut Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 4 equal pieces
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1/2 cup roasted peanuts, finely crushed
- 2 egg, beaten
- 1/2 cup peanut sauce, store-bought or homemade
- as needed cooking spray
For the Pickled Vegetables
- 1 cucumber, thinly sliced into rounds
- 1 cup carrots, shredded
- 1/2 cup red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon sriracha sauce, or more, to taste
For Assembly
- 4 baguette or hoagie rolls, split lengthwise
- 1/4 cup roasted peanuts, crushed, for topping
Instructions
- 1
Prepare the pickled vegetables: In a lidded container, combine the thinly sliced cucumber, shredded carrots, red wine vinegar, soy sauce, granulated sugar, freshly ground black pepper, and Sriracha sauce. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to pickle.
⏱️ 5 min
- 2
Set up a dredging station for the chicken. In one shallow bowl, place the all-purpose flour. In a second shallow bowl, whisk the beaten eggs. In a third shallow bowl, combine the panko breadcrumbs and finely crushed roasted peanuts.
⏱️ 5 min
- 3
Dredge each piece of chicken: first, coat thoroughly in the flour, shaking off any excess. Next, dip into the beaten egg, ensuring it's fully coated. Finally, press firmly into the panko and crushed peanut mixture, making sure the chicken is completely covered.
⏱️ 10 min
- 4
Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray.
⏱️ 2 min•🌡️ 375
- 5
Place the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Lightly spray the top of the chicken with cooking spray.
⏱️ 2 min
- 6
Air fry for 15-20 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 20 min•🌡️ 375
- 7
While the chicken is cooking, lightly toast the baguette or hoagie rolls if desired.
⏱️ 3 min
- 8
To assemble the sandwiches, spread a generous amount of peanut sauce on both sides of the split rolls. Place a crispy peanut chicken thigh on the bottom half. Top with a spoonful of the pickled vegetables. Sprinkle with additional crushed peanuts.
⏱️ 5 min
- 9
Serve immediately and enjoy your Spicy Thai Peanut Chicken Sandwich!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Thai Peanut Chicken Sandwich
For the Crispy Peanut Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 4 equal pieces
- 1/2 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1/2 cup roasted peanuts, finely crushed
- 2 egg, beaten
- 1/2 cup peanut sauce, store-bought or homemade
- as needed cooking spray
For the Pickled Vegetables
- 1 cucumber, thinly sliced into rounds
- 1 cup carrots, shredded
- 1/2 cup red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon sriracha sauce, or more, to taste
For Assembly
- 4 baguette or hoagie rolls, split lengthwise
- 1/4 cup roasted peanuts, crushed, for topping
Instructions
- 1
Prepare the pickled vegetables: In a lidded container, combine the thinly sliced cucumber, shredded carrots, red wine vinegar, soy sauce, granulated sugar, freshly ground black pepper, and Sriracha sauce. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the vegetables to pickle.
⏱️ 5 min - 2
Set up a dredging station for the chicken. In one shallow bowl, place the all-purpose flour. In a second shallow bowl, whisk the beaten eggs. In a third shallow bowl, combine the panko breadcrumbs and finely crushed roasted peanuts.
⏱️ 5 min - 3
Dredge each piece of chicken: first, coat thoroughly in the flour, shaking off any excess. Next, dip into the beaten egg, ensuring it's fully coated. Finally, press firmly into the panko and crushed peanut mixture, making sure the chicken is completely covered.
⏱️ 10 min - 4
Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray.
⏱️ 2 min•🌡️ 375 - 5
Place the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Lightly spray the top of the chicken with cooking spray.
⏱️ 2 min - 6
Air fry for 15-20 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 20 min•🌡️ 375 - 7
While the chicken is cooking, lightly toast the baguette or hoagie rolls if desired.
⏱️ 3 min - 8
To assemble the sandwiches, spread a generous amount of peanut sauce on both sides of the split rolls. Place a crispy peanut chicken thigh on the bottom half. Top with a spoonful of the pickled vegetables. Sprinkle with additional crushed peanuts.
⏱️ 5 min - 9
Serve immediately and enjoy your Spicy Thai Peanut Chicken Sandwich!