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Best Char Siu Chicken Banh Mi Sandwich & Crunchy Slaw

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Experience the delightful fusion of sweet and savory flavors in this Char Siu Chicken Banh Mi Sandwich, paired with a refreshing crunchy slaw. Perfect for lunch or dinner, this sandwich is a culinary adventure you won’t want to miss!

Ingredients

  • Boneless, skinless chicken thighs
  • Hoisin sauce
  • Soy sauce
  • Honey or brown sugar
  • Five-spice powder
  • Garlic, minced
  • Ginger, grated
  • Non-alcoholic rice wine alternative (chicken broth or apple juice)
  • Red food coloring (optional)
  • Green cabbage, thinly shredded
  • Red cabbage, thinly shredded
  • Carrots, shredded or finely julienned
  • Cucumber, thinly julienned
  • Rice vinegar
  • Sugar
  • Salt
  • Vietnamese-style baguette
  • Mayonnaise
  • Chicken liver pâté (optional)
  • Pickled daikon and carrots (Do Chua)
  • Fresh cilantro
  • Fresh mint
  • Sliced chili (jalapeño or serrano)

Instructions

  1. Cut and marinate the chicken: Trim excess fat from the chicken thighs and pat them dry. In a bowl, whisk together hoisin sauce, soy sauce, honey (or brown sugar), five-spice powder, minced garlic, grated ginger, and the non-alcoholic rice wine alternative. Add red food coloring if desired. Coat the chicken in the marinade, cover, and refrigerate for at least 2 hours, preferably overnight.
  2. Cook the chicken: Preheat the oven to 375°F (190°C) and line a baking sheet with foil, placing a wire rack on top. Arrange the marinated chicken on the rack and bake for 20-25 minutes, flipping halfway. Brush with reserved marinade for the last 5-10 minutes and broil for 1-2 minutes until caramelized. Let rest for 5-10 minutes before slicing.
  3. Make the crunchy slaw: Shred the cabbage and carrots, and julienne the cucumber. Place in a large bowl. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour over the veggies and toss. Let sit in the fridge for at least 15 minutes.
  4. Prepare quick pickles (Do Chua): Julienne daikon and carrots, placing them in a jar. Combine hot water, sugar, white vinegar, and salt in a bowl until dissolved, then pour over the vegetables. Let sit at room temperature for at least 30 minutes or refrigerate for a few hours.
  5. Assemble the banh mi: Toast baguette halves lightly in the oven. Spread mayonnaise on one half and chicken liver pâté on the other if using. Layer sliced Char Siu chicken, pickled daikon and carrots, and crunchy slaw. Add fresh cilantro, mint, and sliced chili. Press together and serve immediately.

Nutrition

Keywords: Marinate the chicken overnight for maximum flavor. Use a Vietnamese-style baguette for the best texture. Prepare the slaw and pickles ahead of time for convenience.

Find it online: https://homebitesia.com/best-char-siu-chicken-banh-mi-sandwich-crunchy-slaw/