Air fryer crispy chicken thigh sandwich with sambal mayo and Asian slaw

Mix thick buttermilk with soy paste (or soy sauce). Add the chicken thighs and refrigerate.

For the dredge, mix all purpose flour with an equal amount of potato starch, garlic powder and cayenne with a fork, gently so the starch does not fly.

Mix Japanese mayo with sambal for the sambal mayo.

For the slaw, combine gently chopped cilantro, angel hair green cabbage, very thinly sliced green onion and Holland pepper sliced thin and long.

Stir together the dressing: a couple tablespoons of neutral oil, a splash of rice vinegar, a little soy, a little squeezed garlic, a little sesame oil, salt, pepper and fresh chopped ginger. Do not dress the slaw yet, or it goes soggy.

Coat the thighs in the dredge, back into the buttermilk, then the dredge again; shake off. Do not overcoat on the first pass because the coating is doubled.

Spray both sides generously with olive oil spray.

Air fry at 360 degrees for about 15 minutes, turning them over halfway. Do not crowd the basket.

Toss the slaw with the dressing.

Spray the buns with neutral oil and air fry face down for about two minutes until toasty.

Build: sambal mayo, chicken, slaw.

Variation: the same can be done in the oven, especially a convection oven, at 360 to 370.