Chicken Quick Asian

Five-spice chicken and cucumber banh mi

Name: Five-spice chicken and cucumber banh mi
Prep time: 140 min
Cook time: 20 min
Total time: 160 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 3/4 cup (165g) caster sugar; 3/4 cup (185ml) white vinegar; 3 carrots, cut into thin matchsticks or grated; 900g skinless chicken thigh fillets; 1/2 cup (150g) whole-egg mayonnaise; 2 baguettes, cut into thirds, split; 2 long red chillies, seeds removed, cut into thin strips; 1 telegraph cucumber, thinly sliced into ribbons (a mandoline is ideal); 1/2 red onion, very thinly sliced; 1/2 cup coriander leaves; 1/4 cup (60ml) soy sauce; 5 garlic cloves, finely chopped; 4 eschalots, finely chopped; 2 tablespoons fish sauce; 1 tablespoon caster sugar; 4 coriander stalks, bruised; 2 teaspoons five-spice powder

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2h 20m

20m

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by David Prior

delicious. contributor

Oct 03, 2015

With refreshing ingredients, this crunchy Vietnamese-style chicken sandwich makes a perfect lunch treat for hot sticky days.

3/4 cup (165g) caster sugar
3/4 cup (185ml) white vinegar
3 carrots, cut into thin matchsticks or grated
900g skinless chicken thigh fillets
1/2 cup (150g) whole-egg mayonnaise
2 baguettes, cut into thirds, split
2 long red chillies, seeds removed, cut into thin strips
1 telegraph cucumber, thinly sliced into ribbons (a mandoline is ideal)
1/2 red onion, very thinly sliced
1/2 cup coriander leaves

Marinade

1/4 cup (60ml) soy sauce
5 garlic cloves, finely chopped
4 eschalots, finely chopped
2 tablespoons fish sauce
1 tablespoon caster sugar
4 coriander stalks, bruised
2 teaspoons five-spice powder

Method

1.

Combine sugar, vinegar and 1/2 teaspoon salt in a bowl, stirring until sugar and salt dissolve. Add carrots and toss to coat. Stand at room temperature for at least 2 hours or overnight. Drain.
2.

Meanwhile, combine all the marinade ingredients together in a large bowl with 1 teaspoon black pepper. Add chicken, turning to coat. Cover and marinate in the fridge for 1 1/2 hours, turning frequently.
3.

Lightly oil a barbecue or chargrill and preheat to medium-high. Remove chicken from marinade and grill, in batches, for 6-8 minutes, turning, until cooked through. Slice on an angle and keep warm.
4.

Spread mayonnaise on bottom half of baguettes, then fill with carrot, chilli, cucumber, chicken, onion and coriander. Serve immediately.