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!
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.
