Tag Archives: Andrea Nguyen

My Quick Version Banh Mi Dinner

14 Oct

There are still a few warm days left, but the weather is changing fast so make these light delicious sandwiches soon! I ended up not following the recipe exactly because I was using what I had in the kitchen, feel free to adapt to your tastebuds!
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Oven-Fried Chicken Katsu Banh Mi

Adapted from The Banh Mi Handbook by my colleague Andrea Nguyen

*Makes 6 banh mi

Hint, ask your butcher to pound the chicken thinly so you don’t have to!

Marinate the carrots about 1/2 hour or longer before serving

2 cups of panko breadcrumbs

1 1/4 pounds of boneless, skinless chicken breasts

salt and freshly ground pepper

2 large eggs

1/4 cup of canola oil

1/2 cup all-purpose flour, for dredging the chicken

6 Soft white rolls (Traders Joe’s hamburger buns worked great)

Mayonnaise

Trader Joe’s Green Dragon Hot Sauce

Carrot Pickle (recipe below)

Cucumber slices

Thinly shredded cabbage

Preheat your oven to 475 degrees F and foil a baking sheet.FullSizeRender_2

Add the panko to a large skillet and heat it over medium-high heat. Toast the panko, stirring it frequently and lowering the heat if needed, until it is golden brown (about 4-6 minutes). Remove the skillet from the heat and pour Panko into a low bowl

Chicken. Remove the long breast tenderloins, Place one piece of chicken in a zip top bag or between plastic wrap.

If your butcher hasn’t pounded them yet, lightly pound out each slice using a meat tenderizer or heavy sauce pan to about a 1/4 inch. Cut each breast half horizontally

Season the chicken with salt and pepper.

Add the eggs, oil, and 1/2 teaspoon of salt to a bowl and whisk to combine. Add the flour to another small bowl, and bread crumbs to another.  Line bowls up in this order, flour, egg and bread crumbs.

Dredge each slice of chicken in the flour, shaking off any excess, then dip in the egg, and last  in the panko, gently pressing the breadcrumbs into the chicken.

Place the breaded chicken on the prepared baking sheet in a single layer and bake for about 8-10 minutes, or until fully cooked, but not over cooked. Wait five minutes before transferring the chicken to a cutting board.

While waiting for the chicken to cool put 2 teaspoons of oil into a large skillet and toast the buns open cut sides down on medium heat until crisp and brown.

To arrange your sandwich: spread a generous layer of mayonnaise and desired hot sauce on both cut sides of the bread. Working from the bottom up, layer your fillings: chicken, cucumber, cabbage, pickled carrots.

Carrot pickles

1 cup of packed, shredded carrots (bagged are fine)

1 1/4 teaspoons of kosher salt

1/8 cup of light brown sugar

1 small pinch cayenne pepper

1/4 cup of water

1/4 cup apple cider vinegar

Add all ingredients in to covered dish or zip top bag. Taste for tartness, adjust seasonings shake, or mix let sit room temperature for 1/2 hour or longer in the refrigerator.

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