Healthy Korean Fried Chicken Sandwich
Healthy Korean Fried Chicken Sandwich
Ingredients
For the Chicken
- 600 g chicken thigh, about 4 pieces
For the Dry Batter (Bowl #1)
- 80 g all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Wet Batter (Bowl #2)
- 1 large egg
- 50 g egg whites
For the Crust (Bowl #3)
- 100 g crushed cornflakes
For the Slaw
- 1 tablespoon sesame oil
- 1 tablespoon light mayonnaise
- 1/2 cup kimchi, roughly chopped
- 2 cups cabbage, minced
For the Korean Glaze Sauce
- 3 tablespoons low calorie sweet chili sauce
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon honey
For Assembly
- 4 bread of choice, such as sourdough rolls, sliced in half
- 1/2 cup pickles, sliced, as needed
Instructions
- 1
Prepare the Chicken Coating Bowls: In a medium bowl (Bowl #1), combine the 80g all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Mix well. In a second medium bowl (Bowl #2), whisk together the 1 large egg and 50g egg whites until well combined. In a third medium bowl (Bowl #3), place the 100g crushed cornflakes.
⏱️ 5 min
- 2
Coat the Chicken Thighs: Take one 150g chicken thigh and first dredge it thoroughly in Bowl #1 (the flour mixture), ensuring it's fully coated. Next, dip the flour-coated chicken into Bowl #2 (the egg mixture), letting any excess drip off. Finally, coat the chicken completely in Bowl #3 (the crushed cornflakes), pressing gently to ensure an even and thick crust. Repeat this process for the remaining chicken thighs.
⏱️ 10 min
- 3
Cook the Chicken: Preheat your air fryer to 380°F (195°C). Place the breaded chicken thighs in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 15-20 minutes, flipping halfway through, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the crust is golden brown and crispy. Adjust cooking time as needed based on your air fryer and chicken thickness.
⏱️ 20 min•🌡️ 380
- 4
Prepare the Korean Glaze Sauce: While the chicken is cooking, in a small bowl, combine the 3 tablespoons low calorie sweet chili sauce, 2 tablespoons sriracha, 2 tablespoons soy sauce, and 1 tablespoon honey. Whisk well until all ingredients are thoroughly incorporated and the sauce is smooth.
⏱️ 3 min
- 5
Prepare the Slaw: In a medium bowl, combine the 2 cups minced cabbage, 1 tablespoon sesame oil, 1 tablespoon light mayonnaise, and 1/2 cup roughly chopped kimchi. Mix thoroughly until all ingredients are evenly distributed.
⏱️ 5 min
- 6
Assemble the Sandwich: Take your chosen bread (e.g., sourdough roll) and slice it in half horizontally. Spread a generous amount of the prepared slaw onto the bottom half of each bread. Once the chicken is cooked, remove it from the air fryer and immediately brush or toss it with the Korean Glaze Sauce to coat evenly. Place one glazed chicken thigh on top of the slaw. Add sliced pickles on top of the chicken. Place the top half of the bread to complete each Korean Fried Chicken Sandwich. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Korean Fried Chicken Sandwich
For the Chicken
- 600 g chicken thigh, about 4 pieces
For the Dry Batter (Bowl #1)
- 80 g all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Wet Batter (Bowl #2)
- 1 large egg
- 50 g egg whites
For the Crust (Bowl #3)
- 100 g crushed cornflakes
For the Slaw
- 1 tablespoon sesame oil
- 1 tablespoon light mayonnaise
- 1/2 cup kimchi, roughly chopped
- 2 cups cabbage, minced
For the Korean Glaze Sauce
- 3 tablespoons low calorie sweet chili sauce
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon honey
For Assembly
- 4 bread of choice, such as sourdough rolls, sliced in half
- 1/2 cup pickles, sliced, as needed
Instructions
- 1
Prepare the Chicken Coating Bowls: In a medium bowl (Bowl #1), combine the 80g all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Mix well. In a second medium bowl (Bowl #2), whisk together the 1 large egg and 50g egg whites until well combined. In a third medium bowl (Bowl #3), place the 100g crushed cornflakes.
⏱️ 5 min - 2
Coat the Chicken Thighs: Take one 150g chicken thigh and first dredge it thoroughly in Bowl #1 (the flour mixture), ensuring it's fully coated. Next, dip the flour-coated chicken into Bowl #2 (the egg mixture), letting any excess drip off. Finally, coat the chicken completely in Bowl #3 (the crushed cornflakes), pressing gently to ensure an even and thick crust. Repeat this process for the remaining chicken thighs.
⏱️ 10 min - 3
Cook the Chicken: Preheat your air fryer to 380°F (195°C). Place the breaded chicken thighs in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 15-20 minutes, flipping halfway through, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the crust is golden brown and crispy. Adjust cooking time as needed based on your air fryer and chicken thickness.
⏱️ 20 min•🌡️ 380 - 4
Prepare the Korean Glaze Sauce: While the chicken is cooking, in a small bowl, combine the 3 tablespoons low calorie sweet chili sauce, 2 tablespoons sriracha, 2 tablespoons soy sauce, and 1 tablespoon honey. Whisk well until all ingredients are thoroughly incorporated and the sauce is smooth.
⏱️ 3 min - 5
Prepare the Slaw: In a medium bowl, combine the 2 cups minced cabbage, 1 tablespoon sesame oil, 1 tablespoon light mayonnaise, and 1/2 cup roughly chopped kimchi. Mix thoroughly until all ingredients are evenly distributed.
⏱️ 5 min - 6
Assemble the Sandwich: Take your chosen bread (e.g., sourdough roll) and slice it in half horizontally. Spread a generous amount of the prepared slaw onto the bottom half of each bread. Once the chicken is cooked, remove it from the air fryer and immediately brush or toss it with the Korean Glaze Sauce to coat evenly. Place one glazed chicken thigh on top of the slaw. Add sliced pickles on top of the chicken. Place the top half of the bread to complete each Korean Fried Chicken Sandwich. Serve immediately.
⏱️ 2 min