20m
PREP TIME
25m
COOK TIME
16
INGREDIENTS
INSTRUCTIONS
- 1 Preheat oven to 400°F. Place wire rack on large shallow baking pan; set aside. For the chicken coating, mix cornflakes, 2 teaspoons of the chili powder, 2 teaspoons of the Szechuan pepper, 1 teaspoon of the garlic powder, 1/2 teaspoon of the cayenne, Chinese Five Spice and oil in shallow dish until well blended. In a separate shallow dish, mix egg, 2 teaspoons of the RedHot Sauce and salt.
- 2 Dip chicken thighs in egg mixture to moisten. Transfer to cornflake mixture, pressing to coat well on both sides. Place chicken on wire rack on prepared pan.
- 3 Bake 20 minutes or until chicken is crispy and cooked through (internal temperature reaches 165°F).
- 4 Meanwhile, grill green onions over medium-high heat just until lightly charred. Cool slightly and chop. Mix green onions, mayo and remaining 1 tablespoon RedHot Sauce in small bowl. Spread mayo mixture evenly onto cut-sides of rolls.
- 5 Mix butter, remaining chili powder, Szechuan pepper, garlic powder and cayenne in small bowl. Brush evenly over hot cooked chicken. Serve crispy chicken on rolls topped with Mala-Inspired Pikliz or your favorite spicy pickle.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.