Peru's beloved street food chicharrón sandwich is made by air-frying marinated chicken in a crispy coating and tucking it into a soft roll with quick-pickled red onion. Popular both at breakfast tables and lively gatherings, this version uses far less oil than the traditional deep-fried original.
Mix the chicken thigh with the crushed garlic, cumin, lime juice and salt, then refrigerate for 15 minutes.
Dredge the marinated chicken in the flour, then the beaten egg, then the breadcrumbs, in that order.
Arrange the coated chicken pieces in the air fryer basket with space between them and cook for 15 minutes, turning once, until golden and crisp.
Slice the red onion into thin half-moons, toss with the vinegar and leave to rest for 10 minutes.
Split the bread roll and tuck in the crispy chicken and pickled onion, then serve right away.
Do not stack the chicken pieces in the air fryer basket; without space between them the air cannot circulate and the coating will not turn crisp. Allergens: contains wheat (gluten, flour, breadcrumbs, bread), egg.
Mix a little chilli flakes into the breadcrumbs for a spicier coating; do not use the pickled onion before it has rested at least 10 minutes, or the sharp raw onion flavour will dominate.
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