Favourites
BANH MI WITH BREADED CHICKEN
In collaboration with
Emilie Gaillet, Emilie Murmure
Stuffed with carrots, cucumber, cilantro, and green onions
Breasts
Sandwiches & burgers
Oven
Favourites
Cocktail hour
Internationally inspired
Super bowl / sporting events
2-4
Portions
25 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
BREADED CHICKEN
- 6 tbsp. (90 ml) flour
- 2 eggs, beaten
- 3/4 cup (190 ml) panko (or other breadcrumbs)
- 1/4 cup (60 ml) finely ground peanuts
SPICY MAYONNAISE
- 2 heaping tbsp. (30 ml) mayonnaise
- 1 tsp. (7 ml) rice vinegar
- 1/2 c. tsp. (3ml) sesame oil
- Sriracha sauce, to taste
GARNISH
- 2 small Lebanese cucumbers
- 1 1/2 cups (375 mL) carrots, grated
- 1 cup (250 ml) fresh cilantro
- 1 green onion, finely chopped
- 1 French baguette
Directions
Click the steps to erase them.
- Preheat oven to 375°F (190°C).
- Cut chicken breasts into thin strips.
- Place flour in a shallow bowl, the beaten eggs in a second, and the panko and ground peanut mixture in a third.
- Coat chicken strips in flour, then egg, then the panko and peanut mixture.
- Place chicken strips on a baking sheet lined with parchment paper and bake for 25 minutes or until chicken is cooked through and golden brown.
- Cut cucumbers and green onion into rounds and grate carrots.
- Cut baguette in two, three, or four pieces, depending on your appetite. Spread spicy mayonnaise generously on baguette pieces, top with breaded chicken, and garnish with cucumber, carrot, green onion, and cilantro. Add more mayonnaise, if desired.
