Orange Chicken Sandwich

Make the orange sauce: In a small saucepan, combine orange juice, 1/4 cup rice vinegar, soy sauce, sugar substitute, minced garlic, minced ginger, and red pepper flakes. Bring to a simmer and cook until slightly thickened. Strain and set aside.

Prepare the chicken: Set up a breading station with flour, a beaten egg, and crushed corn flakes in separate shallow dishes. Dredge the chicken breast in flour, dip in the egg, then coat thoroughly with the crushed corn flakes.

Cook the chicken: Place the breaded chicken in an air fryer basket. Cook until golden brown, crispy, and cooked through (approximately 15-20 minutes at 375°F/190°C, flipping halfway).

Glaze the chicken: Once cooked, place the chicken in a bowl and pour over the orange sauce, tossing to coat completely.

Make the quick pickles: In a container with a lid, combine the shredded daikon radish, sliced cucumber, and sesame oil. Add a splash of rice vinegar. Seal and shake vigorously to combine.

Assemble the sandwich: Slice the ciabatta roll in half and toast it. Spread the plain Greek yogurt on the bottom half of the roll.

Finish and serve: Slice the glazed orange chicken and place it on the roll. Top with a generous amount of the quick pickles and an extra drizzle of the orange sauce. Place the top of the roll on, slice in half, and serve immediately.