I have always been a traditionalist when it comes to frying or roasting chicken. I usually cook breasts and thighs in my trusty cast-iron skillet, a cherished inheritance from my mother.
However, my kids have adopted a more modern approach since they moved out on their own. They prefer using an air fryer for all their frying needs. This appliance is a time-saving and user-friendly option that not only makes cooking faster and easier but also healthier in most cases.
These egg-shaped cookers can produce crispy fried foods with only a fraction of the oil typically used in traditional cooking methods. All you need is a small spritz of oil in the fryer basket or on the food being cooked, and you’re ready to go.
So, when one of my twin daughters came to visit, I felt compelled to take my air fryer off the shelf in my pantry, dust it off, and finally put it to use after years of neglect.
Fortunately, I had the perfect recipe at hand: a banh mi-inspired sandwich featuring tender chunks of chicken thigh drenched in a spicy-sweet bang bang sauce.
Each family has their own version of the creamy, mayonnaise-based dip commonly associated with the shrimp dish of the same name.
According to my daughter Catherine, our version includes a teaspoon of smoked paprika and a squeeze of fresh lime juice in addition to the essential Sriracha and the spicy-sweet flavor of Thai sweet chili sauce, another beloved Asian condiment.
Bang bang sauce strikes the perfect balance of heat, salt, sweet, and acid; it is often used as a dressing or dipping sauce for egg rolls or french fries. In this recipe, it serves as a delicious marinade for chicken thigh kebabs cooked to crispy perfection in the air fryer. The kebabs are then placed in a soft roll and topped with pickled carrots and radishes.
You can garnish the sandwich with chopped scallions or chives, and if you desire an extra kick, sprinkle some red pepper flakes on top.
This recipe serves 4 people.
To prepare the pickled vegetables, place shredded carrots and radishes in a small bowl. In a saucepan, combine water, vinegar, sugar, and a pinch of salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let it cool.
Pour the mixture over the carrot and radish. Allow it to cool to room temperature, then cover and refrigerate until ready to use.
For the chicken, cut the chicken thigh into large cubes. In a large bowl, combine the chicken cubes with the bang bang sauce, ensuring that all the cubes are evenly coated.
If you are using bamboo skewers, make sure to soak them in water for 30 minutes to prevent them from burning. You can also score the skewers with a sharp knife, making it easier to fit them into the air fryer pan. Trim any fuzzy edges with kitchen shears.
Preheat the air fryer to 400 degrees.
Thread the chicken cubes onto the skewers, placing 6 or 7 pieces on each skewer. Put the skewers in the air fryer and cook for 8 minutes. Carefully rotate the skewers using tongs or heat-resistant gloves. Air fry again for another 8 minutes until both sides are golden brown, and the internal temperature of the chicken reaches 165 degrees on an instant-read thermometer.
Transfer the cooked chicken skewers to a platter. Place one chicken skewer in each piece of baguette, then remove the skewer. Top the sandwich with pickled vegetables and a drizzle of the reserved bang bang sauce.
Garnish the sandwich with chopped chives or scallions and chili flakes, if desired. Serve and enjoy!