CHICKEN BANH MI SANDWICH
In The Fresh Meat Case
CHICKEN BANH MI SANDWICH
In The Fresh Meat Case
PREP TIME: 2hr 0min COOK TIME: 15min
Serves 4
Ingredients
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).
225 MIN
