Ingredients
F
For the Chicken:
g
1 lb ground chicken
S
Salt
P
Pepper
F
For the Tortillas:
s
6 small flour tortillas
O
Or low carb tortillas
F
For the Coating:
c
2 –3 cups cornflakes, crushed
F
For the Oil:
N
Neutral oil (canola, avocado, or vegetable)
F
For the Sauce:
P
½ cup Panda Express sweet chili sauce
F
For the Slaw:
R
Red cabbage, thin sliced
c
½ cucumber, thin sliced
g
2 –3 green onions
S
Sesame seeds
F
For the Slaw Dressing:
r
2 tbsp rice wine vinegar
s
1 tbsp sesame oil
s
pinch salt
F
For the Creamy Sweet Chili Sauce:
m
½ cup mayo
s
2 tbsp sweet chili sauce
t
1 –2 tsp honey
s
1 tsp sriracha
Directions
1
Make the slaw. Mix everything together and let it sit while you cook.
R
Red cabbage, thin sliced
c
½ cucumber, thin sliced
g
2 –3 green onions
r
2 tbsp rice wine vinegar
s
1 tbsp sesame oil
s
pinch salt
2
Season the chicken. Just salt and pepper. Keep it simple.
g
1 lb ground chicken
S
Salt
P
Pepper
3
Smash onto tortillas. Spread a thin layer of chicken directly onto each tortilla.
s
6 small flour tortillas
4
Coat in cornflakes. Press the chicken side into crushed cornflakes so it fully sticks.
c
2 –3 cups cornflakes, crushed
5
Cook. Pan fry in neutral oil over medium heat. Chicken side down first. Cook 3–4 minutes until crispy. Flip and cook another 1–2 minutes. Or air fry at 400°F for about 8–10 minutes.
N
Neutral oil (canola, avocado, or vegetable)
6
Sauce the chicken. While hot, coat or brush with sweet chili sauce.
P
½ cup Panda Express sweet chili sauce
7
Build. Add slaw. Drizzle the creamy sweet chili sauce. Finish with sesame seeds and green onions.
m
½ cup mayo
s
2 tbsp sweet chili sauce
t
1 –2 tsp honey
s
1 tsp sriracha
S
Sesame seeds
