Air Fryer Orange Chicken Sandwich

Crispy chicken breast coated in a sticky marmalade orange sauce with a crunchy slaw, all loaded onto a toasted brioche bun.

Done in 30 minutes

Serves 2

Dish by Spencer Lengsfield

Ingredients

Chicken

2chicken breasts

1egg, beaten

50gplain flour, seasoned

50gpanko

2 tbspsesame seeds

Cooking oil spray

Sauce

150gfine cut or no peel marmalade

1 tbsphoney

1orange, juice

2 tbspdark soy sauce

1 tbspgarlic paste

1 inchginger, finely grated

2 tbsprice vinegar

Slaw

1/4white cabbage, shredded

1/2red onion, sliced

2chillies, sliced

1orange, zest

2spring onions, sliced

2 tbspmayo

2 tbsprice vinegar

Salt, to taste

To serve

Toasted brioche buns

Orange chicken is one of those foods that tastes so good because it's deep fried and its got loads of sugar in it, however this version is made using the air fryer and it’s almost as delicious. We’re also cutting down some of the sugar by using marmalade as the base of the sauce, which also makes it super quick and easy to come together.

Method

Start by making the sauce. Combine all of the ingredients in a pan, then turn the heat to medium/low and let it slightly thicken and reduce. It will thicken more as it cools, so just let it gently bubble for 5 minutes then set aside

For the chicken, lightly bash the breasts so they aren't too thick. Coat in seasoned flour, then beaten egg, then a mix of panko and sesame seeds. Make sure everything is well coated, then pop into the air fryer.

Spray well with oil, then cook at 180 C for around 20 minutes, flipping and spraying with oil again.

It may be slightly less or longer than 20 minutes depending on the thickness of the breast, so keep an eye on it. If you have a thermometer, it should read 73 C at the middle of the thickest part.

While the chicken cooks, combine all of the ingredients for the slaw. Mix well and season to taste.

Toast the brioche buns in a pan with a little bit of oil or butter.

When the chicken comes out of the air fryer, carefully coat it in the sauce. To assemble, start with the chicken on the bottom bun, plus an extra drizzle of sauce. Finish with a big pile of slaw and the top bun, and that's it!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.