Sunday, September 15, 2019

Banh Mi Chicken sandwich

Awesome Banh Mi Chicken sandwich.

So to start this one out, I used:
  • 2 large chicken breasts
  • Buttermilk 
  • Eggs
  • Flour
  • Corm Starch
  • Paprika 
  • Cayenne Pepper 
  • Cajun Seasoning
  • Shredded Carrots and French Cucumber
  • Cilantro
  • Japanese Mayo (Kupee)
  • Sriracha
  • Honey
  • Rice Vinegar
  • Sugar
  • Kosher Salt
  • French Roles
I start with the Chicken.
First get it to a uniform thickness (pound method) to about 1/2 inch thickness.
Then cut the chicken into 1 inch wide strips the best you can.
Prep a chicken bath; 3 Eggs, 1 1/2 cup Butter Milk, 1/3 cup Sriracha
Put chicken pieces in the chick bath and let marinade for an hour or two in the refrigerator.

Mix together about 3/4 cup of Rice Vinegar, 1 table spoon sugar and 1 table spoon kosher salt. Pour over the shredded carrots and cucumber in a bowl with a lid and give a shake. Let it marinade while the chicken does.

Now we're ready to fry the chicken. Oil at 350 degrees F.

The dredge; Mix 2 cups flour, 1 cup Corn Starch, Paprika, Cayenne Pepper and Cajun Seasoning (the last three to your liking heat and flavor wise) in a bowl.
Pull the chicken from the chicken bath a couple pieces at a time into the dredge and coat thoroughly. Then drop the couple of pieces in the hot oil for about 7 to 10 minutes. Rolling every now and then to cook evenly.

Once all the chicken has been cooked and set on a drying rack to cool a little. Its time to finish the prep. If the carrots and cucumber look a little wet, remove from the bowl and let dry a little.
Mix together some sriracha and honey in a bowl. I used approximately a 2 parts sriracha to 1 honey ratio, this will depend on how much heat you want.
I did not heat or toast the french roles for this one, but that might add a nice touch to it and might help deflect some moisture from the carrots and cucumber.

Slice the French Roll length wise, put some Japanese mayo on top and bottom halves then put the sriracha/honey sauce on over that. Put down some of the carrot/cucumber mix and some tops of the cilantro. Add pieces of the fried chicken, mine had two pieces each due to the size I cut them and the rolls I used. Slather some more of the sriracha/honey sauce over the chicken.

Then enjoy...
This will probably yield around 6 to 8 sandwiches depending on how big or small your french roles are.

For a slightly different version you can also just use the Japanese mayo with a little cayenne and cajun seasoning mixed in (possibly even some sriracha). Add it to a toasted roll. Add dill pickles and chicken. Better than that "Popeye's Chicken Sandwich" ;-)