Air Fryer General Tso Chicken Sandwiches

Ingredients

• 15 ml (1 tbsp)mayonnaise
• 10 ml (2 tsp)Dijon mustard
• 2.5 ml (½ tsp)toasted sesame oil
• 1.25 ml (¼ tsp)salt
• 90 g (1 cup)chopped broccoli
• 3green onions, sliced
• 32 g (4 tbsp)flour
• 1 tspsalt
• ½ tsppepper
• 2eggs
• 45 g (1½ cups)cornflake cereal, crushed
• 4boneless, skinless chicken thighs
• 4brioche buns
• 10 ml (2 tsp)toasted sesame oil
• ½ tsppowdered ginger
• 2garlic cloves, minced
• 30 ml (2 tbsp)low-sodium soy sauce
• 5 ml (1 tsp)sriracha
• 30 ml (2 tbsp)sweet Thai chilli sauce
• 10 ml (2 tsp)rice wine vinegar
• 120 ml (½ cup)water
• 10 ml (2 tsp)cornflour

Instructions

1. 1

   Mix the topping

   In a medium bowl, stir together the mayonnaise, Dijon mustard, ½ teaspoon sesame oil, ¼ teaspoon salt, broccoli and green onions. Cover and refrigerate until ready to serve.

2. 2

   Prepare the coating

   Put the flour, 1 teaspoon salt and pepper in a resealable bag and shake to combine. Place the crushed cornflakes in a small bowl and beat the eggs in another shallow bowl.

3. 3

   Air-fry the chicken

   Preheat the air fryer to 190°C (380°F). Add the chicken to the flour mixture and shake to coat. Dip each thigh in the egg, then coat it with cornflakes. Arrange the chicken in the air fryer, spray with oil and cook for 20 minutes, turning halfway through.

4. 4

   Thicken the sauce

   In a small saucepan, combine the sesame oil, powdered ginger, garlic, soy sauce, sriracha, Thai chilli sauce, rice wine vinegar, water and cornflour. Bring to the boil, stirring until the sauce thickens.

5. 5

   Sauce and assemble

   When the chicken has finished cooking, carefully brush half the sauce over each piece, coating both sides generously. Place the chicken in the buns, add the broccoli topping and close with the top buns.

What is a General Tso chicken sandwich?

General Tso chicken is an American Chinese takeaway favourite, usually made with crisp chicken and a sweet, savoury and spicy sauce. This version turns those flavours into a sandwich rather than serving the chicken with rice.

Air-fried chicken and a cornflake crust give the filling a crisp coating, while the broccoli mixture brings a cool, tangy contrast. The brioche buns make it easy to serve as a substantial handheld meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 37g protein, 65g carbs, 26g fat.

The brioche buns, flour and cornflakes supply most of the carbohydrates, while the chicken thighs and eggs provide much of the protein. Fat comes mainly from the chicken, brioche, mayonnaise and sesame oil; serve with extra vegetables or a simple salad to round out the plate.

Why the coating works

Flour first: the light flour coating gives the beaten egg something to cling to. Shake off any excess so the crust stays even rather than turning pasty.

Cornflakes last: crushed flakes add a coarse, crunchy exterior. Press them gently onto the egg-coated chicken so they adhere, keeping the pieces in a single layer in the air fryer.

Making the broccoli topping

Chop the broccoli finely so it sits comfortably in the bun and is easy to eat alongside the chicken. The mayonnaise, mustard and sesame oil make a creamy dressing with a savoury edge.

Chill the mixture while the chicken cooks. This gives the flavours time to mingle and keeps the topping cool against the hot, sauced chicken.

Getting the sauce right

Stir the cornflour into the saucepan ingredients as directed, then bring the mixture to the boil while stirring. Keep stirring as it thickens so the sauce coats the spoon evenly.

The chilli sauce brings sweetness and sriracha adds heat, with soy sauce and vinegar rounding out the flavour. Brush the sauce on after air-frying to preserve the crisp coating as much as possible.

Air-frying and checking the chicken

Preheat the air fryer to 190°C and turn the thighs halfway through the 20-minute cooking time. Leave space around the pieces so hot air can circulate and the crumb can crisp.

Thighs can vary in thickness, so check that the chicken is cooked through before serving. If a piece needs longer, continue cooking it and check again rather than relying on colour alone.

Serving the sandwiches

Assemble just before eating so the cornflake coating retains as much crunch as possible. A little extra broccoli topping on the side adds a fresh, crisp element.

These sandwiches work well with a simple green salad or steamed vegetables. If serving a group, keep the sauce and topping separate until everyone is ready to eat.

Recipe notes & tips

• Crush the cornflakes into small, fairly even pieces for a more consistent crust.
• Shake excess flour from the chicken before dipping it in the egg.
• Arrange the chicken in a single layer in the air fryer.
• Turn the chicken carefully halfway through so the coating stays in place.
• Brush on the sauce just before assembling to help keep the crust crisp.
• Chop the broccoli small enough to sit neatly in the buns.

Variations

• Adjust the heat: use less sriracha for a milder sauce.
• Add extra greens: tuck shredded lettuce into each bun with the broccoli topping.
• Try a different bun: use soft burger buns instead of brioche.
• Make it tangier: add a little more rice wine vinegar to the sauce.
• Use chicken breast: cut it into portions of similar thickness and check it carefully as it cooks.

Common mistakes to avoid

• Crowding the air fryer: the chicken may cook less evenly; leave space between the pieces.
• Leaving large broccoli pieces: they can be awkward in the sandwich; chop the broccoli finely.
• Skipping the halfway turn: one side may brown more than the other; turn the thighs during cooking.
• Adding sauce too early: the coating can soften; brush it on after air-frying.
• Stopping before the sauce thickens: it may run off the chicken; stir over the heat until it thickens.

How to store

Store leftover chicken and broccoli topping separately in airtight containers in the fridge and use within 3 days. Reheat the chicken in an air fryer until hot, then assemble with the chilled topping and buns; the coating will be less crisp after storage.

Frequently asked questions