Spicy Asian Chicken Bánh mì (Air Fryer)

  • Prep + Cook Time
    26 Minutes
  • Servings
Where to Buy


  • 4 Spicy Asian Marinated Chicken Thighs
  • 4 Mini Baguette, toasted
  • 1 cucumber, thinly sliced
  • Pickled Carrots (recipe below)
  • 4 Fresno Chiles, sliced
  • Cilantro
  • Spicy Mayo (recipe below)

For the Pickled Carrots

  • 2 carrots, peeled
  • ¼ cup warm water
  • ¼ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • ¾ teaspoon Kosher salt

For the Spicy Mayo

  • ⅓ cup mayonnaise
  • 1 ½ tablespoons sriracha
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt


    1. Preheat the air fryer to 400°F and spray inside with non-stick cooking spray. Place chicken thighs in the air fryer and set for 16 minutes, flipping the chicken half way through cooking.  Check the internal temperature of chicken and make sure it’s reached 165°F.  Cook for additional time, if needed.
    2. Top toasted baguettes with chicken thighs, slices of cucumber, pickled carrots, fresno chiles, cilantro, and spicy mayo.

    For the Pickled Carrots

    1. Using the large side of a box grater, shred the carrots.
    2. Combine water, vinegar, sugar, and salt in a small bowl and whisk until dissolved. Place shredded carrots in a bowl and fully submerge.  Cover and refrigerate for at least 1 day, although they will last for a few weeks.

    For the Sriracha Aioli

    1. Combine all ingredients in a small bowl. Allow flavors to meld for at least 10 minutes, and then taste and adjust seasonings as desired.

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