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Square image of an orange chicken sandwich with saucy chicken, cucumber ribbons, and sesame seeds on a toasted bun.
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Orange Chicken Sandwich

Try this Orange Chicken Sandwich with crispy air-fried chicken, tangy orange glaze, and quick cucumber salad for a bold, tasty twist.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Sandwich
Cuisine: Asian
Servings: 4 servings
Author: Jamie Sherman

Equipment

Ingredients

Chicken

  • 4 boneless skinless chicken thighs
  • ½ cup all-purpose flour
  • 1 ½ cups thin potato chips crushed
  • 2 large eggs
  • 4 tablespoons butter
  • 4 rolls (brioche, ciabatta, or your choice)

Sauce

  • 1 cup orange juice (freshly squeezed)
  • ½ cup brown sugar packed
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce or tamari for gluten-free
  • ½ teaspoon garlic paste
  • ½ teaspoon ginger paste
  • ¾ teaspoon red pepper flakes or gochugaru
  • 2 tablespoons orange zest
  • 1 tablespoon cornstarch for slurry
  • 1 tablespoon water for slurry

Quick cucumber salad

  • 1 English cucumber thinly sliced
  • 3 tablespoons rice wine vinegar
  • 1 garlic clove finely minced

Optional topping

  • 2 tablespoons mayonnaise

Instructions

  • Make cucumber salad: In a bowl, combine cucumber, rice wine vinegar, and garlic. Toss well and refrigerate for at least 10 minutes.
  • Prepare chicken: Dredge chicken in flour, dip in beaten eggs, and coat with crushed potato chips.
  • Air fry: Cook at 380°F for 15-18 minutes, flipping halfway through. Internal temp should reach 165°F.
  • Make sauce: In a skillet, whisk orange juice, brown sugar, rice wine vinegar, soy sauce, garlic paste, ginger paste, and red pepper flakes. Cook over medium heat for 4 minutes, stirring constantly. Add orange zest and cornstarch slurry. Simmer 5-8 minutes until thickened.
  • Coat chicken: Toss cooked chicken in sauce until well coated.
  • Toast buns: Melt 1 tablespoon butter in a skillet. Place buns cut-side down until golden brown.
  • Assemble: Spread mayo on buns. Add sauced chicken, cucumber salad, and top bun. Serve warm.

Notes

🥡 STORAGE

  • Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days.
  • Keep cucumber salad refrigerated in a sealed container for up to 2 days.

♨️ REHEATING

  • Air fryer: 350°F for 4-6 minutes until hot.
  • Oven: 350°F for 8-10 minutes.
  • Microwave: 1-2 minutes, though breading may soften.
  • Skillet: Reheat over medium heat until warmed through.

❄️ FREEZING

  • Freeze cooked chicken (without sauce) for up to 2 months. Thaw overnight before reheating and saucing.
  • Do not freeze cucumber salad.

💡 TIPS FOR BEST RESULTS

  • Slice the cucumber with a mandoline for thin, even cuts.
  • Double the sauce to have extra on hand for stir fry or grilled chicken.
  • Use gluten-free flour, tamari, and chips if making gluten-free sandwiches.

🍳 ALTERNATE COOKING METHODS

  • Oven: Bake chicken at 400°F for 20-25 minutes, flipping halfway.
  • Stovetop: Shallow-fry in 1/2 inch oil over medium-high heat, 3-4 minutes per side.
  • Grill: Cook thighs uncoated, then glaze with sauce.

♻️ LEFTOVERS

  • Chop leftover chicken and add to fried rice or stir fry.
  • Use sauced chicken in lettuce wraps.
  • Serve extra sauce over plain rice or roasted veggies.

Nutrition

Serving: 1sandwich | Calories: 882kcal | Carbohydrates: 101g | Protein: 36g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 1000mg | Potassium: 1015mg | Fiber: 4g | Sugar: 38g | Vitamin A: 844IU | Vitamin C: 44mg | Calcium: 96mg | Iron: 14mg
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