Best Jerk Chicken Banh Mi With Daikon Pickles Recipes

Vietnamese Chicken Sandwich (Bánh Mì) image

Provided by Marzia

Categories Chicken

Time 1h15m

Number Of Ingredients 13

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

Steps:

PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

Chicken Bahn Mi with Apple-Kale Slaw image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons rice vinegar
3 tablespoons fish sauce
1 apple, cut into matchsticks
1 carrot, cut into matchsticks
1 1/2 cups thinly sliced kale
1/3 cup almond butter
1/3 cup mayonnaise
2 tablespoons Sriracha (Asian chile sauce)
4 skinless, boneless chicken breasts (about 11/2 pounds)
1 tablespoon vegetable oil
1 teaspoon soy sauce
Kosher salt
4 hero rolls, split and toasted
Torn fresh basil and mint, for topping

Steps:

Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes.
Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside.
Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and 1/2 teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice.
Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint.