Fried Chicken Banh Mi

Possibly the best sandwich we've made yet... and if you're a sucker for everything fried chicken, this is the sandwich for you

20 minutes prep

10 hours cook

Serves 4

Ori Goldberg
chickenbanhmi-1.jpg

Ingredients

    Fried chicken:
  • 4 boneless skinless chicken thighs
  • 50gplain flour
  • 20g corn flour
  • 1 tspmsg
  • 1 tsp salt
  • 1 tspwhite pepper
  • vegetable oil
    • Fillings:
  • 1large baguette
  • 1/2 cucumber
  • 1 carrot, shredded
  • 1/2 daikon, shredded
  • 2 spring onions
  • handful of fresh coriander leaves
  • 3 tbspmayonnaise
  • 2 tspmaggi seasoning
  • 1 tspchilli crisp (optional)

Crispy perfectly succulent chicken, sweet and punchy pickled veggies, fresh coriander and a Maggi mayonnaise that holds so much flavour... Yeah if you think that sounds good, then you better start making this fried chicken banh mi because you'd only be holding yourself back if you didn't!

Method

  • Start prepping your pickled items of the sandwich. Shred your carrots and daikon, and place them in a bowl, or jar, and cover with rice wine vinegar, salt and sugar. Allow these to rest in the pickling brine whilst preparing the rest of the ingredients.
  • Slice the cucumber into long sticks, and similarly with the spring onion, cutting them into long strips. Mix together the Maggi and mayonnaise and set aside.
  • For the fried chicken, mix together all the dry ingredients to make our dredge mixture. Half the mixture, and add cold water (or sparkling water) to one half, until it resembles a thin pancake batter consistency. Coat your chicken in the dry mix, followed by the wet, and back into the dry for a final coating. Fry in neutral oil in a heavy duty saucepan, over medium heat. Cook for 7-10 minutes, until they're golden, crispy and hot all the way through.
  • Once the chicken has cooked, allow to drain for a minute whilst building the sandwich - dress the baguette with our Maggi mayo, cucumber and then the chicken. Layer on the pickled carrots and daikon, spring onion and fresh coriander leaves. Finish with some chilli crisp if you like it a bit hotter, and enjoy! Eat straight away, or perfect when wrapped up and eaten cold.

    • What do you think of the recipe?

    save recipe
    Ori Goldberg

    Ori Goldberg

    follow

    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

    read more

    More recipes from Ori Goldberg...

    nav icon
    saved! saved!