Skip the queues with our peanut butter and hoisin chicken banh mi

Name: Peanut butter and hoisin banh mi recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 8 chicken thigh fillets, cut into 4 pieces each, room temperature; 6 white long crusty (but fluffy) bread rolls; 1/2 cup (150g) Kewpie mayonnaise; 2 small Lebanese cucumbers, thinly sliced; 2 cups loosely packed mixed Vietnamese mint, regular mint, Thai basil & coriander leaves; 12 small baby gem lettuce leaves; Sriracha, & quickles (recipe below), to serve; 160g salted peanuts; 1 cup (250ml) hoisin sauce; 1/4 cup (60ml) rice wine vinegar; 200g carrot, cut into 8cm batons; 200g daikon radish, cut into 8cm batons; 1/4 cup (55g) caster sugar; 1 tbs sea salt flakes; 1/2 cup (125ml) rice wine vinegar

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by Matt Preston

delicious. senior editor

Feb 09, 2021

Your summer lunch is sorted with this flavourful and fulfilling banh mi.

8 chicken thigh fillets, cut into 4 pieces each, room temperature
6 white long crusty (but fluffy) bread rolls
1/2 cup (150g) Kewpie mayonnaise
2 small Lebanese cucumbers, thinly sliced
2 cups loosely packed mixed Vietnamese mint, regular mint, Thai basil & coriander leaves
12 small baby gem lettuce leaves
Sriracha, & quickles (recipe below), to serve

Marinade

160g salted peanuts
1 cup (250ml) hoisin sauce
1/4 cup (60ml) rice wine vinegar

Quickles

200g carrot, cut into 8cm batons
200g daikon radish, cut into 8cm batons
1/4 cup (55g) caster sugar
1 tbs sea salt flakes
1/2 cup (125ml) rice wine vinegar

Method

1.

Preheat oven to 220°C. Line a large tray with baking paper. For the marinade, place peanuts, hoisin and rice wine vinegar with 2 tbs water and 2 tsp salt in a food processor and whiz until combined. The marinade needs to be thick and saucy. Add more water if needed. Transfer to a bowl, add chicken, season to taste and toss to combine. Marinate for 30 minutes.
2.

Transfer the chicken to prepared tray and roast for 20-25 minutes until cooked and caramelised. Set aside.
3.

For the quickles, toss the carrot and radish in a bowl with the sugar and salt. Stand for a minimum 10-12 minutes, then pour over rice wine vinegar and set aside until needed. (Quickles can be stored in an airtight container in the fridge for up to 2 weeks.)
4.

Slice the bread rolls in half lengthwise, making sure to not slice all the way through. Pick out the soft middle of the top half of each bun and spread the inside with mayonnaise. Think of this like butter so be generous. Press three or four lettuce leaves into the mayo. Follow with pieces of the hoisin chicken, a squeeze of Sriracha or other chilli sauce, then some cucumber slices, herbs and finally a layer of the well-drained quickles to add texture and some sweet-sour hit. Press together and enjoy.