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Crispy Vietnamese Chicken Banh Mi Recipe Easy Homemade Fresh Pickles

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A crunchy, tangy, and savory Vietnamese chicken banh mi sandwich featuring crispy marinated chicken thighs and bright homemade fresh pickles. Perfect for a quick, flavorful weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour (60g)
  • 2 tablespoons cornstarch
  • 1 large egg, beaten
  • Vegetable oil for frying
  • 1 medium carrot, julienned
  • 1 small daikon radish, julienned
  • ½ cup white vinegar (120ml)
  • ½ cup water (120ml)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 long fresh baguette or 4 small banh mi rolls
  • 2 tablespoons mayonnaise
  • A handful fresh cilantro leaves
  • ½ cucumber, thinly sliced
  • Jalapeño slices (optional, to taste)
  • Soy sauce or maggi seasoning (optional, a few drops)

Instructions

  1. Prepare the Fresh Pickles: In a medium saucepan, combine ½ cup white vinegar, ½ cup water, 3 tablespoons sugar, and 1 teaspoon salt. Heat gently, stirring until sugar dissolves. Let cool slightly. Julienne the carrot and daikon radish into thin strips. Place them in a bowl or jar and pour the pickling liquid over. Refrigerate for at least 30 minutes to allow flavors to develop.
  2. Marinate the Chicken: Pat the chicken thighs dry and cut into strips about ½ inch wide. In a bowl, mix garlic powder, onion powder, salt, and black pepper. Toss the chicken pieces in the seasoning until evenly coated.
  3. Prepare the Coating: In one shallow bowl, whisk the beaten egg. In another bowl, combine the all-purpose flour and cornstarch. Dip each chicken strip first into the egg, then dredge in the flour mixture, pressing lightly to adhere the coating.
  4. Fry the Chicken: Heat about ½ inch of vegetable oil in a deep skillet over medium-high heat (around 350°F / 175°C). Fry the chicken strips in batches, being careful not to overcrowd. Cook until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels or a cooling rack.
  5. Prepare the Sandwich: Slice the baguette or rolls lengthwise but not all the way through; leave a hinge. Lightly toast if desired. Spread mayonnaise on both sides of the bread. Layer with crispy chicken strips, fresh pickles, sliced cucumber, cilantro leaves, and jalapeño slices if using. Add a few drops of soy sauce or maggi seasoning for extra umami if desired.
  6. Serve Immediately: Enjoy the sandwich fresh to keep the chicken crispy and the baguette crunchy.

Notes

Dry chicken well before seasoning to ensure crispiness. Maintain oil temperature around 350°F for best results. Avoid overcrowding the pan when frying. Fresh pickles can be made ahead and stored refrigerated for up to a week. For a gluten-free version, substitute all-purpose flour with rice flour. Baking the chicken at 425°F for 20-25 minutes is a less oily alternative but less crispy. Reheat fried chicken quickly in a hot skillet to restore crispiness.

Nutrition

Keywords: crispy chicken banh mi, Vietnamese sandwich, fresh pickles, quick dinner, homemade banh mi, crispy chicken recipe

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