Spicy Grilled Chicken Banh Mi
Spicy Grilled Chicken Banh Mi
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch thick strips
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon lemongrass paste
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for grilling
For the Pickled Vegetables (Do Chua)
- 1 cup carrots, julienned
- 1 cup daikon radish, julienned
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon salt
For the Spicy Mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon lime juice, freshly squeezed
For Assembling the Banh Mi
- 4 baguettes, 6-inch, cut lengthwise but not all the way through
- 1 cucumber, small, thinly sliced
- 1/2 cup fresh cilantro, leaves and tender stems
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Prepare the pickled vegetables: In a medium heatproof bowl, combine the julienned carrots and daikon radish. In a small saucepan, combine rice vinegar, granulated sugar, water, and salt. Heat over medium heat, stirring until sugar and salt are dissolved. Pour the hot liquid over the vegetables. Let cool to room temperature, then refrigerate for at least 30 minutes, or until ready to assemble. Drain before use.
⏱️ 10 min
- 2
Marinate the chicken: In a medium bowl, combine chicken strips, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, lemongrass paste, and black pepper. Toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
⏱️ 20 min
- 3
Make the spicy mayonnaise: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until well combined. Taste and adjust sriracha if you prefer more heat. Set aside.
⏱️ 5 min
- 4
Grill the chicken: Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with vegetable oil. Arrange the chicken strips in a single layer on the grill. Cook for 3 to 4 minutes per side, or until cooked through and slightly charred.
⏱️ 10 min
- 5
Prepare the baguettes: If desired, lightly toast the cut-side of the baguettes on the grill or in a toaster oven for 1-2 minutes until slightly crisp.
⏱️ 2 min - 6
Assemble the banh mi: Spread a generous layer of spicy mayonnaise on both cut sides of each baguette. Fill each baguette with a portion of the grilled chicken, drained pickled vegetables, cucumber slices, fresh cilantro, and optional jalapeño slices. Serve immediately.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Grilled Chicken Banh Mi
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch thick strips
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon lemongrass paste
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for grilling
For the Pickled Vegetables (Do Chua)
- 1 cup carrots, julienned
- 1 cup daikon radish, julienned
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon salt
For the Spicy Mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or more, to taste
- 1 teaspoon lime juice, freshly squeezed
For Assembling the Banh Mi
- 4 baguettes, 6-inch, cut lengthwise but not all the way through
- 1 cucumber, small, thinly sliced
- 1/2 cup fresh cilantro, leaves and tender stems
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Prepare the pickled vegetables: In a medium heatproof bowl, combine the julienned carrots and daikon radish. In a small saucepan, combine rice vinegar, granulated sugar, water, and salt. Heat over medium heat, stirring until sugar and salt are dissolved. Pour the hot liquid over the vegetables. Let cool to room temperature, then refrigerate for at least 30 minutes, or until ready to assemble. Drain before use.
⏱️ 10 min - 2
Marinate the chicken: In a medium bowl, combine chicken strips, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, lemongrass paste, and black pepper. Toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
⏱️ 20 min - 3
Make the spicy mayonnaise: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until well combined. Taste and adjust sriracha if you prefer more heat. Set aside.
⏱️ 5 min - 4
Grill the chicken: Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with vegetable oil. Arrange the chicken strips in a single layer on the grill. Cook for 3 to 4 minutes per side, or until cooked through and slightly charred.
⏱️ 10 min - 5
Prepare the baguettes: If desired, lightly toast the cut-side of the baguettes on the grill or in a toaster oven for 1-2 minutes until slightly crisp.
⏱️ 2 min - 6
Assemble the banh mi: Spread a generous layer of spicy mayonnaise on both cut sides of each baguette. Fill each baguette with a portion of the grilled chicken, drained pickled vegetables, cucumber slices, fresh cilantro, and optional jalapeño slices. Serve immediately.
⏱️ 8 min