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Recipe Card
Burgers:
ingredients
- 4 brioche buns
- 4 boneless, skinless chicken thighs
- 3/4 cup tapioca flour
- 3 cups cornflakes, crushed
- 2 eggs, whisked
- 1 teaspoon Lee Kum Kee Sriracha Chili Sauce
- Pickles, shredded lettuce, and garlic mayonnaise (optional), for topping
Honey Sriracha Sauce:
ingredients
- 1/2 cup honey
- 3 tablespoons Lee Kum Kee Sriracha Chili Sauce
- 2 teaspoons coconut aminos
- 1 teaspoon butter
Method
Step 1
Start by setting up your dredging station for the chicken, you’ll need three bowls total.
Step 2
In one bowl, add the tapioca flour.
Step 3
In bowl two, add the eggs and Sriracha Chili Sauce and whisk together.
Step 4
In bowl three, add the crushed cornflakes.
Step 5
Open up each chicken thigh and begin to dredge.
Step 6
Place the chicken into the tapioca flour, gently shake off the excess.
Step 7
Place the chicken into the egg mixture.
Step 8
Generously coat the chicken in the cornflakes and set aside.
Step 9
Continue until all 4 chicken thighs are coated.
Step 10
Preheat an air fryer to 380°F.
Step 11
Place the chicken thighs into the basket and air fry for about 10 minutes, flipping halfway through (cooking time will vary based on thickness of the chicken. Internal temperature should reach 165°F). Continue until all chicken is cooked.
Step 12
In a sauce pan on low heat, combine the sriracha chili sauce, coconut aminos, and honey until just melted and combined (do not bring to a boil).
Step 13
Once the sauce becomes loose, add in the butter and stir in until melted.
Step 14
One at a time, add the crispy chicken into the sauce, and gently coat on both sides and set aside.
Step 15
For each sandwich, spread on some garlic mayonnaise on both sides of the bun, top with shredded lettuce, add on the honey sriracha crispy chicken, some pickles and enjoy!