Best Spicy Lemongrass Chicken Banh Mi Recipes

LEMONGRASS CHICKEN BANH MI

Steps:

• Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
• Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
• Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
• To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
• Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!

SPICY LEMONGRASS CHICKEN BANH MI

Steps:

• Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.
• Sauce: Combine all sauce ingredients to mix. Set aside.
• Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil.
• Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula and continue to cook until the sauce thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing.
• Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.

SPICY LEMONGRASS CHICKEN

Steps:

• Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
• Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned.
• Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with steamed jasmine rice.