Chicken
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Boneless skinless chicken thighs | 3 thighs (~6-7 oz each) | 540 g | 1.08 kg | 1.62 kg | 2.16 kg |
| All-purpose flour | 1/2 cup | 60 g | 120 g | 180 g | 240 g |
| Large eggs, beaten | 2 eggs | 2 g | 4 g | 6 g | 8 g |
| Corn flakes, crushed | 2 cups crushed | 80 g | 160 g | 240 g | 320 g |
Bang Bang Sauce
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Avocado mayonnaise | 1/2 cup | 120 g | 240 g | 360 g | 480 g |
| Sweet chili sauce | 1 cup | 240 g | 480 g | 720 g | 960 g |
| Gochujang | 1 tbsp | 15 g | 30 g | 45 g | 60 g |
| Paprika | 1/2 tbsp | 4 g | 8 g | 12 g | 16 g |
| Granulated garlic | 1 tsp | 3 g | 6 g | 9 g | 12 g |
Sandwich
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Ciabatta rolls | 3 rolls | 3 g | 6 g | 9 g | 12 g |
Cucumber Slaw
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Cucumber, thinly sliced | 1/2 cucumber | 150 g | 300 g | 450 g | 600 g |
| Green cabbage, shredded | 1 cup | 70 g | 140 g | 210 g | 280 g |
| Fresno peppers, thinly sliced | 1 pepper | 1 g | 2 g | 3 g | 4 g |
| Daikon radish, julienned | 1/4 cup | 30 g | 60 g | 90 g | 120 g |
| Avocado oil | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
| Red wine vinegar | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Salt | to taste | — | — | — | — |
| Black pepper | to taste | — | — | — | — |
| Onion powder | 1/2 tsp | 1 g | 2 g | 3 g | 4 g |
| Garlic powder | 1/2 tsp | 1 g | 2 g | 3 g | 4 g |
| Zero-calorie sugar substitute | to taste | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 | Swap6 |
|---|---|---|---|---|---|---|
| All-purpose flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | ||
| 1 | 1 | 1 | 1.25 | 1 | ||
| Avocado mayonnaise | 1 cup sour cream or plain yogurt | 1 cup cottage cheese (pureed) | ||||
| 1 | 1 | 1 | ||||
| Sweet chili sauce | Dried chili flakes | |||||
| — | — | |||||
| Paprika | Ground paprika | |||||
| 1 | 0.5 | |||||
| Granulated garlic | Garlic powder | |||||
| 1 | 0.125 | |||||
| Red wine vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine | white-wine, sherry, champagne, or balsamic vinegar. | 1 cup chicken or beef broth | 1 cup fruit juice mixed with 2 teaspoons vinegar | 1 cup water |
| 1 | 1 | 2 | — | 1 | 1 | 1 |
| Black pepper | Ground black pepper | |||||
| 1 | 0.75 | |||||
| Onion powder | 1 tablespoon dried minced onion | 1 teaspoon onion powder | 1/4 cup frozen chopped onion | |||
| — | — | — | — | |||
| Zero-calorie sugar substitute | 1 cup firmly packed brown sugar | 1–3/4 cups confectioners’ sugar (makes baked goods less crisp) | 1 cup superfine sugar | |||
| 1 | 1 | 1.75 | 1 |
Method
Make the sauce. Combine avocado mayonnaise, sweet chili sauce, gochujang, paprika, and granulated garlic in a bowl. Mix until smooth. Set aside.
Prepare the dredge. Set up three shallow bowls: flour in the first, beaten eggs in the second, crushed corn flakes in the third.
Coat the chicken. Pat chicken thighs dry. Dredge each thigh in flour (shake off excess), then dip in egg, then press firmly into crushed corn flakes until evenly coated.
Air fry. Preheat air fryer to 385 F. Place coated thighs in the basket in a single layer. Air fry for 18-20 minutes, flipping halfway through, until internal temperature reaches 165 F.
Make the slaw. Combine cucumber, cabbage, Fresno peppers, and daikon radish in a bowl. Add avocado oil, red wine vinegar, salt, pepper, onion powder, garlic powder, and sugar substitute to taste. Shake or toss until evenly dressed.
Assemble. Slice ciabatta rolls in half. Place a fried chicken thigh on the bottom half. Drizzle generously with bang bang sauce. Top with cucumber slaw. Close with the top half of the ciabatta.
Notes
Servings: 3 sandwiches (1 per serving). Per serving (estimated): 810 kcal, 41 g protein, 60 g carbs, 28 g fat, 3 g fiber. Chicken nutrition (184 kcal, 40 g protein) from source; sauce and ciabatta estimated from standard ingredient values. The corn flake coating adds crunch with minimal calories compared to traditional breadcrumb frying. For a lighter version, skip the ciabatta and serve the chicken and slaw over rice or greens.
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