Orange Chicken Sandwich
Orange Chicken Sandwich
Ingredients
For the Orange Chicken
- 4 chicken breast, large, flattened cutlets
- 2 cups crushed cornflakes
- 1 tablespoon oil, for sautéing
- 2 tablespoons minced garlic
- 1/2 cup fresh orange juice, from 2 oranges
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon orange zest, from 2 oranges
- 1/2 teaspoon chili flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chives or green onions, chopped, for garnish
For the Cucumber Salad
- 1 cucumber, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon orange zest, from 1 orange
- 1/4 teaspoon chili flakes, or to taste
For the Sandwich Assembly
- 4 ciabatta-style buns
- 1/4 cup mayonnaise, or other white creamy sauce
Instructions
- 1
Preheat your air fryer to 375°F (190°C). Take each chicken breast and coat it thoroughly with the crushed cornflakes, pressing firmly to adhere.
⏱️ 5 min•🌡️ 375
- 2
Place the breaded chicken breasts into the air fryer basket in a single layer, working in batches if necessary. Air fry for 12-15 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature of 165°F/74°C). Remove the cooked chicken from the air fryer and set aside.
⏱️ 15 min•🌡️ 375
- 3
While the chicken cooks, prepare the orange sauce. Place a medium pan on the stove over medium heat. Add the oil. Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 3 min
- 4
Squeeze the fresh orange juice directly into the pan. Add the honey, brown sugar, 1 tablespoon of orange zest, and chili flakes. Stir to combine and bring to a gentle simmer.
⏱️ 3 min
- 5
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously. Cook for 1-2 minutes, or until the sauce thickens to a desired consistency. Remove from heat.
⏱️ 2 min
- 6
Prepare the cucumber salad. Using a mandoline or a sharp knife, thinly slice the cucumber directly into a medium container with a lid. Add the soy sauce, rice vinegar, honey, 1/2 teaspoon of orange zest, and chili flakes. Securely close the container with the lid and shake vigorously to combine all ingredients and coat the cucumbers. Set aside.
⏱️ 5 min
- 7
To assemble the sandwiches, slice each ciabatta bun in half horizontally. Spread a layer of mayonnaise on the bottom half of each bun.
⏱️ 2 min
- 8
Take the air-fried chicken breasts and completely coat them in the prepared orange sauce. Place one sauced orange chicken breast on top of the white sauce on each bottom bun. Garnish the sauced chicken with chopped chives or green onions.
⏱️ 5 min
- 9
Pile a generous amount of the prepared cucumber salad on top of the chicken on each sandwich. Drizzle additional orange sauce over the cucumber salad, if desired. Place the top half of the bun onto each sandwich.
⏱️ 3 min
- 10
Carefully cut each assembled sandwich in half for serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Chicken Sandwich
For the Orange Chicken
- 4 chicken breast, large, flattened cutlets
- 2 cups crushed cornflakes
- 1 tablespoon oil, for sautéing
- 2 tablespoons minced garlic
- 1/2 cup fresh orange juice, from 2 oranges
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon orange zest, from 2 oranges
- 1/2 teaspoon chili flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chives or green onions, chopped, for garnish
For the Cucumber Salad
- 1 cucumber, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon orange zest, from 1 orange
- 1/4 teaspoon chili flakes, or to taste
For the Sandwich Assembly
- 4 ciabatta-style buns
- 1/4 cup mayonnaise, or other white creamy sauce
Instructions
- 1
Preheat your air fryer to 375°F (190°C). Take each chicken breast and coat it thoroughly with the crushed cornflakes, pressing firmly to adhere.
⏱️ 5 min•🌡️ 375 - 2
Place the breaded chicken breasts into the air fryer basket in a single layer, working in batches if necessary. Air fry for 12-15 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature of 165°F/74°C). Remove the cooked chicken from the air fryer and set aside.
⏱️ 15 min•🌡️ 375 - 3
While the chicken cooks, prepare the orange sauce. Place a medium pan on the stove over medium heat. Add the oil. Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 3 min - 4
Squeeze the fresh orange juice directly into the pan. Add the honey, brown sugar, 1 tablespoon of orange zest, and chili flakes. Stir to combine and bring to a gentle simmer.
⏱️ 3 min - 5
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring continuously. Cook for 1-2 minutes, or until the sauce thickens to a desired consistency. Remove from heat.
⏱️ 2 min - 6
Prepare the cucumber salad. Using a mandoline or a sharp knife, thinly slice the cucumber directly into a medium container with a lid. Add the soy sauce, rice vinegar, honey, 1/2 teaspoon of orange zest, and chili flakes. Securely close the container with the lid and shake vigorously to combine all ingredients and coat the cucumbers. Set aside.
⏱️ 5 min - 7
To assemble the sandwiches, slice each ciabatta bun in half horizontally. Spread a layer of mayonnaise on the bottom half of each bun.
⏱️ 2 min - 8
Take the air-fried chicken breasts and completely coat them in the prepared orange sauce. Place one sauced orange chicken breast on top of the white sauce on each bottom bun. Garnish the sauced chicken with chopped chives or green onions.
⏱️ 5 min - 9
Pile a generous amount of the prepared cucumber salad on top of the chicken on each sandwich. Drizzle additional orange sauce over the cucumber salad, if desired. Place the top half of the bun onto each sandwich.
⏱️ 3 min - 10
Carefully cut each assembled sandwich in half for serving.
⏱️ 1 min