Sambal Chicken Sandwich
Sambal Chicken Sandwich
Ingredients
For the Chicken
- 4 skin-on chicken thighs
- 1/4 cup sambal sauce, or as needed for marinating
For the Cucumber Salad
- 1/2 English cucumber, julienned
- 6 fresh basil leaves, chiffonade
- 1/4 teaspoon salt, a pinch
- 1/4 teaspoon granulated sugar, a pinch
- 1 tablespoon rice vinegar
For the Sambal Coconut Sauce
- 1/2 can full-fat coconut milk
- 2 tablespoons sambal sauce
- 1 lime, juiced
For Assembly
- 4 banh mi bread
- 2 tablespoons butter, softened
- 1/4 cup crispy fried shallots
- 1/4 cup peanuts, toasted and crushed
Instructions
- 1
Place the chicken thighs in a bowl. Add enough sambal sauce to thoroughly coat the chicken in a light layer. Mix well to ensure even coverage. Cover the bowl and refrigerate to marinate for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the cucumber salad. In a medium bowl, combine the julienned English cucumber and chiffonaded basil leaves. Add a pinch of salt and a pinch of granulated sugar, then pour in the rice vinegar. Mix gently and allow to marinate for 15-20 minutes. After marinating, gently squeeze out any excess water from the cucumber mixture.
⏱️ 10 min
- 3
Prepare the sambal coconut sauce. In a small saucepan, combine the 1/2 can of coconut milk, 2 tablespoons of sambal sauce, and the juice of 1 lime. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sauce is combined and slightly thickened, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min
- 4
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down in the pan. Cook for 8-10 minutes, or until the skin is golden brown and crispy. Flip the chicken and continue to cook for another 8-10 minutes, or until the internal temperature reaches 165°F. Remove chicken from the pan and let rest for a few minutes before slicing.
⏱️ 20 min
- 5
While the chicken is cooking or resting, prepare the bread. Lightly butter the outside of each banh mi bread. Place the buttered bread in a clean, hot skillet or on a griddle, and toast until the exterior is slightly browned and crisp, about 2-3 minutes per side.
⏱️ 5 min
- 6
To assemble the sandwiches, carefully slice open each toasted banh mi bread. Spread a generous amount of the sambal coconut sauce on both cut sides of the bread. Layer with slices of the cooked chicken, followed by the prepared cucumber salad. Sprinkle with crispy fried shallots and toasted crushed peanuts.
⏱️ 8 min
- 7
Add a final drizzle of the sambal coconut sauce on the top bun before closing the sandwich. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sambal Chicken Sandwich
For the Chicken
- 4 skin-on chicken thighs
- 1/4 cup sambal sauce, or as needed for marinating
For the Cucumber Salad
- 1/2 English cucumber, julienned
- 6 fresh basil leaves, chiffonade
- 1/4 teaspoon salt, a pinch
- 1/4 teaspoon granulated sugar, a pinch
- 1 tablespoon rice vinegar
For the Sambal Coconut Sauce
- 1/2 can full-fat coconut milk
- 2 tablespoons sambal sauce
- 1 lime, juiced
For Assembly
- 4 banh mi bread
- 2 tablespoons butter, softened
- 1/4 cup crispy fried shallots
- 1/4 cup peanuts, toasted and crushed
Instructions
- 1
Place the chicken thighs in a bowl. Add enough sambal sauce to thoroughly coat the chicken in a light layer. Mix well to ensure even coverage. Cover the bowl and refrigerate to marinate for at least 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the cucumber salad. In a medium bowl, combine the julienned English cucumber and chiffonaded basil leaves. Add a pinch of salt and a pinch of granulated sugar, then pour in the rice vinegar. Mix gently and allow to marinate for 15-20 minutes. After marinating, gently squeeze out any excess water from the cucumber mixture.
⏱️ 10 min - 3
Prepare the sambal coconut sauce. In a small saucepan, combine the 1/2 can of coconut milk, 2 tablespoons of sambal sauce, and the juice of 1 lime. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sauce is combined and slightly thickened, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min - 4
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down in the pan. Cook for 8-10 minutes, or until the skin is golden brown and crispy. Flip the chicken and continue to cook for another 8-10 minutes, or until the internal temperature reaches 165°F. Remove chicken from the pan and let rest for a few minutes before slicing.
⏱️ 20 min - 5
While the chicken is cooking or resting, prepare the bread. Lightly butter the outside of each banh mi bread. Place the buttered bread in a clean, hot skillet or on a griddle, and toast until the exterior is slightly browned and crisp, about 2-3 minutes per side.
⏱️ 5 min - 6
To assemble the sandwiches, carefully slice open each toasted banh mi bread. Spread a generous amount of the sambal coconut sauce on both cut sides of the bread. Layer with slices of the cooked chicken, followed by the prepared cucumber salad. Sprinkle with crispy fried shallots and toasted crushed peanuts.
⏱️ 8 min - 7
Add a final drizzle of the sambal coconut sauce on the top bun before closing the sandwich. Serve immediately and enjoy!
⏱️ 2 min