Thai Peanut Chicken Sandwich

Prepare the chicken by dredging each thigh in flour, dipping in beaten egg, and then coating thoroughly with panko breadcrumbs.

Place the breaded chicken in a single layer in an air fryer basket.

Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden brown, crispy, and cooked through.

Once cooked, dip the crispy chicken into the Thai peanut sauce, ensuring it's fully coated.

To make the quick-pickled vegetables, combine the thinly sliced cucumber and julienned carrots in a sealable container.

Add the red wine vinegar, fish sauce, sugar, and sriracha to the container.

Seal the container and shake vigorously to combine all the ingredients. Set aside.

To assemble the sandwich, split your roll or baguette and spread mayonnaise on the top half.

Layer a generous amount of the pickled carrots on the bottom half of the bread.

Place the peanut-sauced chicken on top of the carrots.

Top the chicken with the pickled cucumber slices and a sprinkle of crushed peanuts.

Place the top half of the roll on the sandwich, press down gently, slice, and serve immediately.