Lemongrass Chicken Crispy Chili Crunch
  1. Chop ½ cup of lemongrass and 3 garlic cloves, cook them in a frying pan

  2. Add crushed red pepper and 1 cup of avocado oil, fry the lemongrass and garlic on medium to low heat

  3. Add 1 tbsp of paprika

  4. Once the lemongrass is softened, shut off the heat and let cool

  5. Dredge a chicken breast or thigh in flour, then a beaten egg, and press it into crushed corn flakes

  6. Spray the chicken with zero calorie olive oil spray and air fry at 385 for 16 minutes, flipping halfway, until it reaches an internal temperature of 165F

  7. Pour the lemongrass chili crunch oil over the chicken

  8. In a bowl, add shredded carrots, cut chives, chopped cilantro, and Fresno peppers

  9. Add ¼ cup of fish sauce, 1 cup of warm water, and ½ tbsp of artificial sweetener, mix well

  10. Mix light sour cream, sriracha, and old style mustard

  11. Serve on a 6 inch ciabatta bread

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken Dish

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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