Lemongrass Chicken Crispy Chili Crunch Sandwich – Air Fryer Recipe
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.
Recipe by Donaldo Estevam· Structured by ReelsMeals
From: Instagram(view original)
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50 min estimated total time for 1 servings.
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Ingredients
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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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool the aromatics before coating
After sautéing lemongrass, garlic, and paprika, let the mixture cool before using it.
Flip the chicken halfway
During the 16‑minute air‑fry, flip the chicken at the 8‑minute mark.
Rest the assembled sandwich
Let the finished sandwich rest for 2 minutes before serving to allow flavors to settle.
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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.