Description
A vibrant and flavorful Vietnamese-inspired Lemongrass Chicken Banh Mi sandwich featuring marinated and seared chicken thighs, pickled carrots and daikon, spicy Sriracha mayo, fresh jalapeños, and cilantro, all served in a crusty baguette. Perfect for a satisfying lunch or dinner with a balance of savory, tangy, and spicy flavors.
Ingredients
Pickled Vegetables
- 2 medium carrots (julienned)
- 1 cup daikon radish (julienned)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
Chicken Marinade and Cooking
- 4 tablespoons vegetable oil (divided)
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon red pepper flakes
- 2 teaspoons sugar
- 2 shallots (peeled)
- 3 cloves garlic
- 2 stalks fresh lemongrass (cut into pieces)
- 2 teaspoons lime zest
- 1 1/2 pounds boneless, skinless chicken thighs
Sriracha Mayonnaise
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- 1 tablespoon lime juice
Assembly
- 1 baguette (cut into 4 equal pieces, each cut in half)
- 1 jalapeño (de-seeded and thinly sliced)
- 1 cup cilantro
Instructions
- Pickle the Vegetables: In a large bowl, combine the julienned carrots and daikon radish with sugar, salt, rice vinegar, and sesame oil. Toss well and set aside to pickle for 1 hour, stirring occasionally to ensure even pickling.
- Prepare the Chicken Marinade: In a food processor, add 2 tablespoons of vegetable oil, fish sauce, oyster sauce, red pepper flakes, sugar, peeled shallots, garlic cloves, chopped fresh lemongrass, and lime zest. Process the mixture until it becomes a smooth marinade.
- Marinate the Chicken: Transfer the marinade to a bowl and add the boneless, skinless chicken thighs. Toss thoroughly to coat all the chicken pieces. Cover the bowl and refrigerate for 1 to 4 hours to allow the flavors to penetrate.
- Sear the Chicken: Heat the remaining 2 tablespoons of vegetable oil in a 12-inch ovenproof skillet over medium-high heat. Sear the marinated chicken thighs for about 5 minutes on each side, or until they are cooked through and nicely browned. Remove from heat and transfer the chicken to a plate to rest.
- Make the Sriracha Mayonnaise: In a small bowl, mix together the mayonnaise, Sriracha, and lime juice until smooth and well combined. This will add a creamy and spicy kick to the sandwich.
- Assemble the Sandwiches: Open each piece of baguette and spread the sriracha mayonnaise evenly on both sides of the bread. Layer in the pickled carrots and daikon, then slice the cooked chicken and add it on top. Finish by adding thinly sliced jalapeños and fresh cilantro for extra heat and freshness. Serve immediately.
Notes
- Marinate the chicken for longer if possible to deepen the lemongrass flavor—up to 4 hours or overnight.
- For more heat, keep the jalapeño seeds or add extra sliced jalapeños.
- The pickled vegetables can be made a day ahead for convenience.
- Use a baguette with a light, crusty exterior and soft inside for the best texture contrast.
- Adjust Sriracha amount in the mayo according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Vietnamese
