Lemon Pepper Chicken Sandwich
Zach 👨🏻🍳 cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
Crispy air-fried chicken thighs are coated in a buttery lemon-pepper sauce and paired with bright, spicy sesame cucumber pickles. The chicken is seasoned with paprika, ginger, and garlic for extra flavor.
- Time
- 55 minutes
- Equipment
- Stovetop and air fryer
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, sesame, dairy, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 600 g
- 125 g
- 130 g
- 12 g
- 5 g
- 2 g
- 2 g
- 3 g
- 200 g
- 2 g
Sauce
- 55 g
- 2 g
- 3 g
- 1 g
- 5 g
- 20 g
- 55 g
Pickles
- 300 g
- 9 g
- 30 g
- 3 g
- 6 g
- 7 g
- 8 g
- 6 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 1.65 kg before cooking, which is about 410 g per serving.
Steps
Preheat an air fryer to 300°F (150 °C) (150°C (300 °F)). Pat the chicken thighs dry so the coating adheres well.
In a shallow bowl, whisk the flour, cornstarch, salt, pepper, paprika, ground ginger, and garlic powder until evenly combined.
Crack the eggs into a second shallow bowl and beat until smooth.
Dip each chicken thigh into the beaten eggs, then transfer it to the seasoned flour mixture. Turn and press the chicken gently so it is thoroughly coated on all sides.
Place the coated chicken in the air-fryer basket in a single layer. Lightly spray the tops with avocado oil spray.
Air-fry the chicken at 300°F (150 °C) (150°C (300 °F)) for about 15 minutes, until the coating begins to set.
Flip each piece, lightly spray the newly exposed side with avocado oil, and increase the air-fryer temperature to 400°F (200 °C) (200°C (400 °F)).
Continue air-frying for about 15 minutes, or until the coating is crisp and the thickest part of the chicken reaches 165°F (74 °C) (74°C (165 °F)).
While the chicken cooks, combine the lemon juice, lemon zest, grated garlic, pinch of salt, black pepper, and honey in a bowl. Stir until mixed.
Thinly slice the English cucumber and place it in a jar or sealable container.
Add the sesame oil, rice vinegar, grated garlic, sesame seeds, chili oil, soy sauce, sugar, and water to the cucumber container. Seal it and shake thoroughly to coat the cucumber.
Melt the butter in a skillet or saucepan over medium-low heat. Add the prepared lemon-pepper sauce mixture and stir until the butter is fully incorporated and the sauce is hot and glossy.
Transfer the crisp chicken to the butter sauce and turn it to coat thoroughly. Serve the sauced chicken with the sesame cucumber pickles in sandwich buns, if using.
Notes
The source does not specify sandwich buns or an assembly method; buns are therefore not included as a measured ingredient. For food safety, verify that the chicken reaches 165°F (74°C) internally. The cucumber pickles can be prepared while the chicken cooks and briefly chilled for a crisper texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 826
- Protein
- 43 g
- Carbs
- 67 g
- Fat
- 43 g
- Fiber
- 2 g
Where the calories come from
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