Lemongrass Chicken Banh Mi

  • serves 4

Courtesy of Kim Tran of DD MAU.

25 Ratings
Directions for: Lemongrass Chicken Banh Mi

Ingredients

Lemongrass Chicken

2 lb(s) boneless, skin-on chicken thighs

1 (3/5 oz) package lemongrass, finely chopped

1 tsp honey

2 tsp vegetable oil

2 Tbsp coconut water

2 tsp sugar

2 Tbsp oyster sauce

2 Tbsp soy sauce

4 clove garlic, finely chopped

1 shallot, finely chopped

black pepper

Pickled Vegetables

1 cup sugar

1 cup vinegar

3 medium carrots, sliced into matchsticks

1 radish, sliced into matchsticks

Sweet Chili Aioli

6 egg yolks

1 ½ tsp salt

2 ¾ Tbsp vinegar

1 Tbsp lemon juice

3 cup canola oil or vegetable oil

⅓ cup sweet chili sauce

Banh Mi Assembly

2 (24-inch) fresh white baguettes

½ cucumber, sliced thinly lengthwise

1 - 2 jalapenos, thinly sliced

cilantro, to taste

Directions

Lemongrass Chicken

1. In a large lidded container, stir together lemongrass, honey, vegetable oil, coconut water, sugar, oyster sauce, soy sauce, garlic, shallots, and a pinch of pepper.

2. Add chicken thighs to marinade, cover and refrigerate for 24-48 hours.

Pickled Vegetables

1. In a second airtight container, stir together sugar and 2 cups of hot water; once sugar dissolves, add vinegar, carrots, and radishes.

2. Cover and refrigerate for 12-24 hours.

Sweet Chili Aioli

1. In the bowl of a stand mixer fitted with a whisk attachment, beat together egg yolks, salt, vinegar, and lemon juice for 2-4 minutes, or until aioli starts to thicken.

2. Add sweet chili sauce and mix thoroughly.

3. Set aside until assembly.

Banh Mi Assembly

1. Preheat grill to 425-485ºF.

2. Strain pickles from brine and set aside; discard brine.

3. Strain chicken from marinade and bring to room temperature; discard marinade.

4. Grill chicken, cooking each side for 3-4 minutes, or until chicken is no longer pink in the middle.

5. Remove chicken from the pan and set aside to cool for 2 minutes or until cool enough to touch. Slice thighs into 1/4-inch slices.

6. Cut baguettes in half, put halves in the toaster for 2 minutes, then slice open lengthwise to create a banh mi bun.

7. Spread sweet chili aioli on one side of each bun; add a layer of pickled vegetables, lemongrass chicken, and cucumber slices.

8. Top with a cilantro and sliced jalapenos, to taste.

See more: Asian, Chicken, Dinner, Eggs/Dairy, Main


https://www.foodnetwork.ca/recipe/lemongrass-chicken-banh-mi/14495/

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