Lemongrass Chicken Crispy Chili Crunch Sandwich
A bright, citrus‑infused chicken sandwich featuring lemongrass and garlic, coated in a crunchy corn‑flake crust. It’s paired with a tangy Nuoc Cham dipping sauce and a spicy sriracha‑mustard spread for a flavorful, gourmet‑style lunch.
Maker: Donaldo Estevam
From: Instagram(view original)
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50 min estimated total time for 1 servings.
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Lemongrass Chili Crunch
- 1/2 cup lemongrass
- 3 clove garlic
- a pinch crushed red pepper
- 1 cup avocado oil
- 1 tbsp paprika
Air Fried Crispy Chicken
- 1 piece chicken breast or thigh
- 1/2 cup flour
- 1 egg
- 1 cup crushed corn flakes
- 1 olive oil spray
Nuoc Cham Dipping Sauce
- 1 cup stringed carrots
- 1/4 cup chives
- 1/4 cup cilantro
- 2 piece Fresno peppers
- 1/4 cup fish sauce
- 1 cup warm water
- 1/2 tbsp artificial sweetener
Spread
- 1/4 cup light sour cream
- 1 tbsp sriracha
- 1 tbsp old style mustard
Bread
- 1 piece ciabatta
Instructions
- 1Chop the lemongrass (½ cup) and garlic (3 cloves) and set aside.
- 2Heat 1 cup avocado oil in a skillet over medium‑low heat, add the chopped lemongrass, garlic, and a pinch of crushed red pepper; sauté until softened, about 3‑4 minutes.
- 3Stir in 1 tbsp paprika, cook for another 30 seconds, then remove the pan from heat and let the mixture cool.
- 4Pat the chicken piece dry and set up a dredging station: a shallow bowl of ½ cup flour, a bowl of 1 beaten egg, and a bowl of 1 cup crushed corn flakes.
- 5Coat the chicken first in flour, shaking off excess, then dip into the beaten egg, and finally press into the crushed corn flakes to form an even crust.
- 6Preheat an air fryer to 385°F (385°F). Lightly spray the coated chicken with olive oil spray.
- 7Air‑fry the chicken for 16 minutes, flipping halfway through, until the internal temperature reaches 165°F (165°F); drizzle any remaining oil over the chicken after cooking.
- 8While the chicken cooks, combine 1 cup stringed carrots, ¼ cup cut chives, ¼ cup chopped cilantro, 2 sliced Fresno peppers, ¼ cup fish sauce, 1 cup warm water, and ½ tbsp artificial sweetener in a bowl; stir well to create the Nuoc Cham dipping sauce.
- 9In a separate bowl, whisk together ¼ cup light sour cream, 1 tbsp sriracha, and 1 tbsp old‑style mustard until smooth; set aside as the spread.
- 10Slice the 6‑inch ciabatta horizontally and, if desired, toast lightly.
- 11Spread the sriracha‑mustard mixture on the bottom half of the ciabatta.
- 12Place the air‑fried chicken on the spread‑topped bread.
- 13Spoon a generous amount of the Nuoc Cham sauce over the chicken.
- 14Cover with the top half of the ciabatta, press gently, let the sandwich rest for 2 minutes, then serve immediately.
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Frequently asked questions
- How long does it take to make Lemongrass Chicken Crispy Chili Crunch Sandwich?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Lemongrass Chicken Crispy Chili Crunch Sandwich recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Lemongrass Chicken Crispy Chili Crunch Sandwich recipe come from?
- It was shared by Donaldo Estevam on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.