CHICKEN BANH MI SANDWICH

Back to List

CHICKEN BANH MI SANDWICH

PREP TIME: 2hr 0min COOK TIME: 15min
Serves 4

PREP TIME: 2hr 0min COOK TIME: 15min

Serves 4

Ingredients

1 pack

2 carrots, julienned

1 cup radish, julienned

2 tbsps. sugar

1/2 tsp. salt

3 tbsps. rice wine vinegar

2 tsps. sesame oil

4 tbsps. oil

2 tbsps. fish sauce

1 tbsp. oyster sauce

1/2 tsp. red pepper flakes

2 tsps. sugar

2 shallots, peeled

3 cloves garlic

2 stalks fresh lemongrass cut to pieces

2 tsps. lime zest

1/4 cup Sriracha mayonnaise

1 tbsp. lime juice

French baguettes

1 jalapeño (de-seeded and thinly sliced)

1 cup cilantro (optional)

Step 1

Prepare the pickled vegetables (julienned carrot and radish). Add them to a bowl and mix in some sugar, salt, vinegar and sesame oil, then set aside for 1 hour.

Step 2

Using a food processor, mix 2 tablespoons oil, fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and coat the chicken in the marinade. Cover and set aside in the refrigerator for 1-2 hours.

Step 3

Heat the remaining 2 tablespoons oil in an ovenproof skillet over medium-high heat. Place chicken on the pan and cook for 5-7 minutes per side, or until each side is nicely browned and cooked through.

Step 4

Slice each baguette open horizontally across the center using a bread knife. Make the sandwiches by combining the sliced cooked chicken with Sriracha mayonnaise and lime juice, pickled carrots and radish, along with sliced jalapeños and cilantro (optional).