Caramelized Spicy Lemongrass Chicken Banh Mi
Experience the vibrant flavors of Vietnam with this unique twist on the classic Banh Mi! This Caramelized Spicy Lemongrass Chicken Banh Mi features succulent chicken thighs marinated in a tantalizing blend of aromatic lemongrass, garlic, and chilies, then caramelized to perfection. Paired with a refreshing crunch from pickled vegetables and fresh herbs, all nestled within a perfectly toasted baguette, every bite is a burst of flavor and texture. Perfect for lunch or a satisfying snack!
6
Servings
N/A
Calories
21
Ingredients
Ingredients
Boneless Chicken Thighs
6 (Cut each thigh in half)
Sea Salt
To taste (For seasoning)
Fresh Ground Black Pepper
To taste (For seasoning)
Peanut Oil
3 tablespoons (Divided (1 tablespoon for frying, 2 tablespoons for sauce))
Rice Vinegar
1/3 cup (For pickling)
White Sugar
1/3 cup (For pickling and sauce)
Sea Salt
1/2 teaspoon (For pickling)
Carrots
2 (Shredded)
Cucumber
1 (Shredded)
Thai Bird's Eye Chili
1 (Chopped)
Lemongrass
3 stalks (Tender stalk bottoms minced)
Garlic Cloves
2 (Minced)
Green Chilies
2 (Minced)
Fish Sauce
2 tablespoons (For sauce)
Soy Sauce
1 tablespoon (For sauce)
Honey
2 tablespoons (For sauce)
Sesame Oil
1 teaspoon (For sauce)
Vietnamese-style Baguette
6 (6 inch) (Or crusty submarine buns)
Assorted Herbs
To taste ((Cilantro, Thai basil, mint))
Green Chili
To taste (Sliced (serrano or jalapeno))
Pickled Carrot & Cucumber
To taste (As prepared in the recipe)
Instructions
1
Prepare the Pickled Vegetables: In a small saucepan, mix rice vinegar, white sugar, and sea salt. Bring the mixture to a boil until the sugar dissolves, then let it cool to room temperature. In a mixing bowl, combine shredded carrots, cucumber, and chopped chilies. Pour the vinegar mixture over the vegetables and let it chill for about 20 minutes.
2
Make the Sauce: In a bowl, combine peanut oil (2 tablespoons), fish sauce, soy sauce, honey, sesame oil, minced lemongrass, garlic, and green chilies. Mix well and set aside.
3
Cook the Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil. Once hot, add the chicken pieces and fry until both sides are golden brown. Reduce heat to medium and pour in the prepared sauce. Press down on the chicken with a spatula and continue cooking until the sauce thickens and caramelizes, about 5-7 minutes. Remove from heat and let cool slightly before slicing.
4
Assemble the Banh Mi: Lightly toast the Vietnamese baguettes. Slice them open and fill each with caramelized chicken, pickled vegetables, sliced green chili, and assorted herbs. Serve immediately for a delicious and satisfying meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Spicy Lemongrass Chicken Banh Mi?
It is a Vietnamese-inspired sandwich featuring succulent chicken thighs marinated in lemongrass, garlic, and chilies, caramelized in a savory sauce, and served on a toasted baguette with pickled vegetables.
What cut of chicken is best for this Banh Mi?
Boneless chicken thighs are recommended because they stay juicy and tender during the high-heat caramelization process.
How do I prepare the lemongrass for the marinade?
Use only the tender bottom part of the lemongrass stalks and mince them finely to release the most flavor.
What is the secret to the caramelized texture of the chicken?
The combination of honey and soy sauce in the marinade, cooked over medium heat while pressing down with a spatula, creates a thick, sticky glaze.
How do I make the pickled vegetables for the sandwich?
Dissolve sugar and salt in boiling rice vinegar, let it cool, then pour it over shredded carrots and cucumber for 20 minutes.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, though it may be slightly less juicy than thighs when cooked at high heat.
What kind of bread should I use for a Banh Mi?
Ideally, use Vietnamese-style baguettes which have a thin, crispy crust and airy interior, or standard crusty submarine buns.
How long should I chill the pickled vegetables?
The vegetables should be chilled in the vinegar mixture for at least 20 minutes to develop their signature tangy flavor.
Can I make this recipe less spicy?
To reduce the heat, you can remove the seeds from the Thai bird's eye chilies or omit the green chilies entirely.
What type of oil is best for frying the chicken?
Peanut oil is recommended for its high smoke point and neutral flavor, which is perfect for high-heat frying.
Is fish sauce necessary for this recipe?
Fish sauce provides a deep umami flavor that is essential for authentic Vietnamese-style chicken.
How many servings does this recipe yield?
This recipe is designed to make 6 individual 6-inch Banh Mi sandwiches.
Which fresh herbs are traditionally added to Banh Mi?
A blend of fresh cilantro, Thai basil, and mint is recommended to provide a refreshing contrast to the spicy chicken.
Can I prepare the chicken in a cast-iron pan?
Yes, a large cast-iron pan is ideal as it retains heat well, ensuring a golden-brown sear on the chicken.
What is the role of honey in the sauce?
Honey acts as a sweetener and a thickening agent, helping the sauce to caramelize and stick to the chicken pieces.
How do I prepare the Thai bird's eye chili?
The chili should be finely chopped and added to the pickled vegetable mixture for a kick of heat.
What should I do if I cannot find Vietnamese-style baguettes?
You can substitute them with crusty submarine buns or French baguettes cut into 6-inch lengths.
Should the baguette be toasted?
Yes, lightly toasting the baguette enhances the texture and prevents the bread from becoming soggy from the chicken juices.
Can I use sesame oil in the pickling liquid?
No, sesame oil is used in the chicken sauce for flavor, while rice vinegar is used for the pickling liquid.
How do I slice the chicken after cooking?
Let the chicken cool slightly after caramelizing, then slice it into strips that fit easily inside the baguette.
Is this recipe suitable for lunch?
Yes, it is categorized as a perfect option for a satisfying lunch or a substantial snack.
Can I use soy sauce as a salt substitute?
The recipe uses both soy sauce and sea salt to provide different layers of saltiness and depth.
What provides the 'spicy' element in this dish?
The spice comes from a combination of minced green chilies in the sauce and chopped Thai bird's eye chilies in the pickles.
How long does it take to cook the chicken sauce?
Once the sauce is added to the pan, it takes about 5-7 minutes to thicken and caramelize properly.
Can I make the pickled vegetables in advance?
Yes, you can prepare the pickles a day ahead and store them in the refrigerator to save time.
What is the serving size for this recipe?
The serving size is one 6-inch baguette sandwich filled with chicken and vegetables.
Are the carrots and cucumber shredded or sliced?
The recipe specifies that both the carrots and cucumber should be shredded for the pickling process.
Can I substitute the peanut oil with another oil?
Yes, any neutral oil with a high smoke point, such as vegetable oil or canola oil, will work.
Is this dish considered street food?
Yes, Banh Mi is a classic Vietnamese street food known for its portability and vibrant flavors.
What should the internal temperature of the chicken be?
The chicken should be cooked until it reaches an internal temperature of 165°F (74°C) and the sauce is fully caramelized.