- Level: Intermediate
- Total: 1 hr (includes pickling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2121
- Total Fat
- 134 g
- Saturated Fat
- 20 g
- Carbohydrates
- 166 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 63 g
- Cholesterol
- 234 mg
- Sodium
- 1983 mg
Banh mi sandwiches are Molly’s FAVE because the flavor and texture combinations are a “raging party.” These Vietnamese sandwiches are traditionally made with pork roll and pâté, but the fried chicken gives these the hardiness her hard-working farmer needs during wheat harvest.
- Level: Intermediate
- Total: 1 hr (includes pickling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2121
- Total Fat
- 134 g
- Saturated Fat
- 20 g
- Carbohydrates
- 166 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 63 g
- Cholesterol
- 234 mg
- Sodium
- 1983 mg
Ingredients
Quick-Pickled Vegetables:
Sauce:
Fried Chicken:
To Serve:
Directions
Special equipment:
a deep-fry (oil) thermometer- Heat 1 inch of neutral oil in a heavy-bottomed pot over medium heat until an oil thermometer reaches 350 degrees F.
- While the oil heats, pickle the vegetables.
- For the quick-pickled vegetables: In a medium mixing bowl, whisk together the rice vinegar, sugar and salt until fully dissolved. Add the carrots and daikon and toss to combine. Refrigerate for at least 30 minutes to pickle.
- For the sauce: In a small mixing bowl, whisk together the mayonnaise, sriracha and hoisin until combined. Set aside.
- For the fried chicken: In a shallow bowl, whisk together the eggs, cornstarch, salt and five spice. In a separate, shallow bowl, add the panko. To bread the chicken, add each breast into the egg mixture to fully coat, allowing any excess to drip off before placing into the panko. Press each chicken breast firmly into the panko to completely cover with breadcrumbs.
- To fry: Add the breaded chicken into the hot oil, frying for 1 to 2 minutes each side until golden brown and cooked through. Remove the fried chicken to a cooling rack set over a baking sheet to drain of excess oil.
- To toast the sandwich bread: Heat a pan or griddle over medium heat. Melt 1 tablespoon of butter for each roll. Place the rolls into the buttered pan, cut-side down, to toast. Remove and set aside to assemble.
- To assemble: Spread the spicy mayo on both sides of each roll. Add one piece of fried chicken to the bottom half and top with a spoonful of pickled carrot and daikon, sliced dill pickles, jalapeños (if using) and a few cilantro sprigs. Finish with the top half.
- Enjoy immediately; leftovers will not keep well if already assembled. If enjoying later, keep the components separate and assemble when ready to eat.
