“Big Bird” Banh Mi Style Chicken Sandwich

Recipe Information

Ingredients

Sandwich

• 1 chicken breast (marinated & butterfried)
• 2 eggs (beaten)
• 1 cup flour
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp ginger powder
• 2 tbsp garlic powder
• 2 tbsp tumeric powder
• 1 qt canola oil (for frying)
• 1 jalapeño (sliced)
• 2 Hawaiian roll or hamburger buns
• 1 tomato (sliced)
• 4 Romaine leaves

Chicken Marinade

• cup fish sauce
• cup lime juice
• cup sugar
• 2 garlic cloves (minced)
• jalapeño (minced)
• 1 tsp salt

kimchi Aioli

• 2 egg yolks
• 1 pinch salt
• 2 garlic cloves
• 1 tbsp Dijon mustard
• 3 tbsp kimchi
• 1 cup canola oil

Pickled Veggies

• cup water
• cup seasoned rice vinegar
• cup sugar
• 1 tsp salt
• tsp chili flakes
• 2 carrots (peeled and thinly sliced)
• 1 English cucumber (thinly sliced)
• 1 Danish radish (peeled and thinly sliced)

Directions

Chicken Marinade

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

Pickled Veggies

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

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

Kimchi Aioli

1. Put all the ingredients into a blender except the oil. Purée until smooth.

2. 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

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

2. 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.

3. To assemble the sandwich, put a small amount of kimchi aioli on the bottom of the bun. Then place the jalapeño, 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!