“Big Bird” Banh Mi Style Chicken Sandwich

DifficultyBeginner
Yields2 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
Sandwich
 1 Chicken breast, marinated & butterflied
 2 Eggs, beaten
 1 cup Flour
 1 tsp Salt
 1 tsp Pepper
 2 tbsp Ginger powder
 2 tbsp Garlic powder
 2 tbsp Turmeric Powder
 1 qt Canola oil, for frying
 1 Jalapeno, sliced
 2 Hawaiian roll or hamburger buns
 1 Tomato, sliced
 4 Romaine leaves
Chicken Marinade
 ¼ cup Fish sauce
 ¼ cup Llime juice
  cup Sugar
 2 Garlic cloves, minced
 ½ Jalapeno, minced
 1 tsp Salt
Kimchi Aioli
 2 Egg yolks
 Salt
 2 Garlic Cloves
 1 tbsp Dijon mustard
 3 tbsp Kimchi
 1 cup Canola oil
Pickled Veggies
 ½ cup Water
 ¼ cup Seasoned Rice Vinegar
 ¼ cup Sugar
 1 tsp Salt
 ¼ tsp Chili flakes
 2 Carrots, peeled and thinly sliced
 1 English cucumber, thinly sliced
 1 Daikon radish, peeled and thinly sliced
Chicken Marinade
1

Combine ingredients, add chicken and let sit up to 48 hours to marinate.

Pickled Veggies
2

Place all ingredients (except for veggies) into a sauce pan and heat until the sugar has dissolved.

3

Pour over the veggies in a Tupperware container and refrigerate, let sit at least two days before eating.

Kimchi Aioli
4

Put all the ingredients into a blender except the oil, puree until smooth.

5

With the blender on high slowly pour the oil into the rest of the mixture. The consistency should be that of mayonnaise when done.

Chicken Sandwich
6

Heat the oil in a Dutch oven or fryer and bring the temperature to 325.

7

Dredge each chicken breast in flour then egg then flour again and gently drop them in the oil and cook for 6.5 minutes. Remove from the oil and let drain on a wire rack.

8

To assemble the sandwich put a small amount of kimchi aioli on the bottom of the bun then place the jalapeno, lettuce and tomato and top it with the crispy chicken, add a little more aioli to the top of the chicken and place the other side of the bun on top. Serve with pickled veggies on the side and enjoy!!

Ingredients

Sandwich
 1 Chicken breast, marinated & butterflied
 2 Eggs, beaten
 1 cup Flour
 1 tsp Salt
 1 tsp Pepper
 2 tbsp Ginger powder
 2 tbsp Garlic powder
 2 tbsp Turmeric Powder
 1 qt Canola oil, for frying
 1 Jalapeno, sliced
 2 Hawaiian roll or hamburger buns
 1 Tomato, sliced
 4 Romaine leaves
Chicken Marinade
 ¼ cup Fish sauce
 ¼ cup Llime juice
  cup Sugar
 2 Garlic cloves, minced
 ½ Jalapeno, minced
 1 tsp Salt
Kimchi Aioli
 2 Egg yolks
 Salt
 2 Garlic Cloves
 1 tbsp Dijon mustard
 3 tbsp Kimchi
 1 cup Canola oil
Pickled Veggies
 ½ cup Water
 ¼ cup Seasoned Rice Vinegar
 ¼ cup Sugar
 1 tsp Salt
 ¼ tsp Chili flakes
 2 Carrots, peeled and thinly sliced
 1 English cucumber, thinly sliced
 1 Daikon radish, peeled and thinly sliced

Directions

Chicken Marinade
1

Combine ingredients, add chicken and let sit up to 48 hours to marinate.

Pickled Veggies
2

Place all ingredients (except for veggies) into a sauce pan and heat until the sugar has dissolved.

3

Pour over the veggies in a Tupperware container and refrigerate, let sit at least two days before eating.

Kimchi Aioli
4

Put all the ingredients into a blender except the oil, puree until smooth.

5

With the blender on high slowly pour the oil into the rest of the mixture. The consistency should be that of mayonnaise when done.

Chicken Sandwich
6

Heat the oil in a Dutch oven or fryer and bring the temperature to 325.

7

Dredge each chicken breast in flour then egg then flour again and gently drop them in the oil and cook for 6.5 minutes. Remove from the oil and let drain on a wire rack.

8

To assemble the sandwich put a small amount of kimchi aioli on the bottom of the bun then place the jalapeno, lettuce and tomato and top it with the crispy chicken, add a little more aioli to the top of the chicken and place the other side of the bun on top. Serve with pickled veggies on the side and enjoy!!

“Big Bird” Banh Mi Style Chicken Sandwich