Air Fried Crispy Chicken Po'Boy with Spicy Remoulade Slaw
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PREP TIME: 10min COOK TIME: 20min
1 tbsp. sesame oil
1 pkg. coleslaw mix
2 tbsp. hoisin sauce
1 tsp. Chinese 5-spice powder
1 pkg. egg roll wrappers
Non-stick cooking spray
In a large skillet, heat the sesame oil over medium-high heat. Add the coleslaw mix and cook for 5 minutes until cabbage starts to wilt. Add the Hoisin sauce and Chinese 5-spice powder, toss to combine. Remove from heat and allow to cool before using.
Spray the basket with non-stick cooking spray. Add the chicken strips in a single layer and spray with cooking spray. Set the temperature to 350 degrees and air fry for 8 minutes or until strips are golden brown, and a meat thermometer reaches 170 degrees. Remove from air fryer and let stand for 1-2 minute.
Place a chicken strip in the center of an eggroll wrapper and top with a tablespoon of the coleslaw mix. Follow the directions on the egg roll wrapper on how to fold into an eggroll shape. Dip your fingers in a small bowl of water and seal the egg roll. Repeat with the remaining chicken strips (If some of the strips are too large, cut in half. You should get between 14-16 eggrolls.).
Place the egg rolls in the air fryer, seam side down in a single layer. Spray the egg rolls generously with cooking spray. Set the temperature to 400 degrees and air fry for 6 minutes. Flip the egg rolls and air fry for an additional 6 minutes. Remove from air fryer and let stand for 1-2 minute.
Serve with your favorite Asian dipping sauce, such as Duck Sauce or create your own by combining some Greek Yogurt with Sweet Chili Sauce.
Air Fryer Crispy Chicken Egg RollsAdd Your Comment