I’m a Puerto Rican who loves the classic Nashville Hot Chicken Sandwich, but I also have a deep passion for Asian flavors. This sandwich is my perfect version: juicy, crispy chicken thighs seasoned with my homemade Boricua adobo and cooked to perfection with the help of the ThermoPro Twin TempSpike. To give it a special twist, the thighs are coated in a Korean chili garlic oil that adds an unparalleled spicy and umami kick. All of this is paired with homemade pickles, pickled onions, and a creamy smoked garlic sauce. Get ready to enjoy a flavorful, crispy sandwich with a spicy touch that will make your mouth water!
### **For the Chicken Thighs:**
- 4 chicken thighs, skin-on and deboned
- **2 tablespoons of your homemade seasoning (adobo):**
- 2 tablespoons salt
- 2 tablespoons MSG
- 2 tablespoons garlic powder
- 1 tablespoon white pepper
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 1/2 tablespoon mustard powder
- 1/2 tablespoon onion powder
### **Korean Chili Garlic Oil:**
- 1 cup vegetable oil
- 1 cup toasted sesame oil
- 1/2 cup red pepper flakes
- 1/2 cup Korean Taekyung red pepper flakes
- 1 cup fried garlic
### **Homemade Pickles:**
- 1 large cucumber, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon whole white pepper
- Sprigs of rosemary
- 2 bay leaves
### **Pickled Red Onions:**
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
### **Smoked Garlic Sauce:**
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup smoked garlic, ground
- 1 teaspoon lemon juice
- Salt and pepper to taste
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### **Updated Instructions:**
#### **Step 1: Cook the Chicken Thighs with the ThermoPro Twin TempSpike**
1. Preheat your air fryer oven to 400°F (200°C).
2. Season the chicken thighs thoroughly with your homemade seasoning.
3. Insert the ThermoPro Twin TempSpike into one of the thighs to monitor the internal temperature.
4. Place the thighs skin-side up on the air fryer tray. Cook for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
5. Let the chicken thighs rest for 5 minutes after cooking.
#### **Step 2: Make the Korean Chili Garlic Oil**
1. Heat the vegetable oil and toasted sesame oil in a saucepan to 270°F (130°C).
2. Turn off the heat and add the red pepper flakes and Korean Taekyung red pepper flakes. Stir well and allow the spices to bloom.
3. Add the fried garlic with the stove off and mix thoroughly.
4. Let the oil cool completely before transferring it to a mason jar for storage.
#### **Step 3: Prepare the Homemade Pickles**
1. Heat the vinegar, water, sugar, and salt in a saucepan until dissolved.
2. Place the cucumber slices in a mason jar. Add the Sichuan peppercorns, white pepper, rosemary, and bay leaves.
3. Pour the hot liquid over the cucumbers, ensuring they are fully submerged. Let cool and refrigerate for at least 1 hour.
#### **Step 4: Pickle the Red Onions**
1. Combine the apple cider vinegar, water, sugar, and salt in a mason jar.
2. Add the red onion slices and ensure they are completely covered by the liquid. Refrigerate for at least 30 minutes.
#### **Step 5: Toss the Chicken Thighs in Korean Chili Garlic Oil**
1. Place the cooked chicken thighs in a large bowl.
2. Add enough Korean chili garlic oil to coat the thighs evenly. Toss well to ensure full coverage.
#### **Step 6: Assemble the Sandwich**
1. Place the bottom half of the toasted bun on a plate and spread a layer of smoked garlic sauce.
2. Add a layer of homemade pickles.
3. Place two chicken thighs marinated in Korean chili garlic oil on top.
4. Add more smoked garlic sauce on top of the thighs.
5. Finish with pickled red onions and the top half of the toasted bun.
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### **Tips for the Perfect Sandwich:**
- **Use the ThermoPro Twin TempSpike:** This tool ensures perfectly cooked chicken thighs, juicy and at the ideal temperature of 165°F (74°C).
- **Prepare Pickles and Onions Ahead of Time:** Their flavors improve with time; refrigerate for at least a day for more intense results.
- **Adjust the Heat Level:** For a milder sandwich, reduce the Korean red pepper flakes. For extra spice, add more!
- **Toast the Buns:** A toasted bun adds crunch and prevents sogginess from the sauces and juices.
- **Don’t Skip the Final Toss in Chili Oil:** This step adds umami and a spicy kick that makes the chicken truly unforgettable.
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This sandwich celebrates the best of two worlds: the fiery heat of the classic Nashville Hot Chicken and the deep umami flavors of Asian cuisine. As a proud Puerto Rican, I couldn’t resist adding my homemade adobo to make this sandwich a unique fusion experience. Whether it’s for a family meal or a gathering with friends, this sandwich is sure to steal the show.
**Bring a touch of Puerto Rico to your kitchen and wow everyone with this spicy sandwich that takes you from Nashville to Asia in every bite!**