A delightful fusion sandwich marrying the flavors of Japanese chicken katsu with the freshness of Vietnamese banh mi. Crispy oven-fried chicken thighs are nestled in a soft baguette with crunchy vegetables, fragrant herbs, and a tangy-sweet sauce.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup panko breadcrumbs
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
- 4 mini baguettes or sandwich rolls
- Mayonnaise, for spreading
- Thinly sliced cucumber
- Thinly sliced carrots
- Cilantro leaves
- Sriracha sauce, for drizzling
Instructions:
Preheat oven to 400F 200C
Season chicken thighs with salt and pepper
In a shallow dish, mix panko breadcrumbs with sesame oil
Dredge chicken thighs in breadcrumb mixture, pressing to adhere
Place breaded chicken thighs on a baking sheet lined with parchment paper
Bake for 20-25 minutes or until golden brown and cooked through
In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the sauce
Slice baguettes or rolls in half lengthwise
Spread mayonnaise on one side of each bread
Place oven-fried chicken katsu on the bottom half of each baguette or roll
Top with sliced cucumber, carrots, and cilantro leaves
Drizzle with the prepared sauce and sriracha, if desired
Serve immediately and enjoy!
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