5 Spice Chicken Banh Mi, because you know… Summer.
You guys remember that video that went viral about that girl who was crying because summer had hit us in AZ. Well it’s here, summer is here, hitting us hard, and we are all crying.
It is supposed to be 108 degrees today. So as that viral girl said, pray for us, cuz it’s hot. On the bright side, summer means grilling. So grilling I have been. I do have to admit, grilling hasn’t always been my strong point. But I definitely hit the nail on the head with this grilled chicken banh mi.
My 5 Spice Chicken Banh Mi came about because of a contest Food52 is running. Which is your best grilling recipe. So here’s to hoping this baby wins. You can see the Food52 page here.
Not only is this 5 Spice Chicken Banh Mi beautiful to look at…
It is fun to make. Because of the different layers of this chicken banh mi pickling elements come into play. For this sandwich because there is the 5 spice flavoring, hoisin sauce, and sriracha aioli, I kept the pickling flavor very basic for the sake of getting all the notes I wanted to stand out (cough cough the 5 spice obviously). If you want to get further into pickling there are tons of resources online and I plan to do some videos soon! Stay tuned for that!
I ended up making some house baked sweet potato fries seasoned with 5 spice to go along with this 5 spice chicken banh mi. I goes amazingly well with the sriracha aioli.
Anyways, if you are brave enough to enter the heat (or aren’t located on hell on earth) I hope you get to grill some of these bad boys up. It will definitely be a twist to any grilled chicken sandwich you may have had!
5 Spice Chicken Banh Mi
- Pickled Carrots and Daikon:
- 1 cup Carrots, cut into matchsticks
- 1 cup Daikon, cut into matchsticks
- 3/4 cup White Wine Vinegar
- 1 cup Water
- 3 tbsp Agave Nectar
- 1 tbsp Salt
- Chicken Banh Mi:
- 2 Chicken Breast
- 2 tbsp 5 Spice Seasoning
- 1 Jalapeno, cut into slices
- 3 tbsp Cilantro Leaves
- 1 Cucumber, ends removed & cut into vertical slices
- 4 Ciabatta Roles, cut in half
- 3/4 cup Mayo
- 2-3 tbsp Sriracha
- 1 tsp Garlic, minced
- 2 tbsp Salt
- 2 tbsp Cracked Black Pepper
- 2 cup Pickled Carrot & Daikon
- 1/2 cup Olive Oil
- 1/4 cup Hoisin Sauce
Pickled Carrots and Daikon:
Place cut carrots and daikons in plastic mixing bowl with agave nectar and salt, toss to coat carrots and daikons
Allow to sit for 20 minutes, remove contents into mason jar or container In pot add vinegar and water and cook on medium heat, until it starts to boil
Once it has boiled, pour over carrots and daikon and allow to cool uncovered in fridge.
Cover once done cooling. Will taste best after 24 hours of sitting, but you can use immediately
Chicken Banh Mi:
Using a sharp knife, cut chicken breasts in half lengthwise. Season all four breasts generously with salt, pepper, 5 spice powder, olive oil- Set aside until ready to grill
In a small mixing bowl, add mayo, sriracha, and minced garlic. Stir until combined. Taste to see if you need more sriracha to your liking, set aside
On cut side of ciabatta rolls brush olive oil Clean and Preheat grill for 5-8 minutes Add Chicken Allow to cook for 3 minutes, flip and cook alternate side for 3 minutes
Lower heat on grill, flip chicken again and drizzle 1 tbsp of hoisin sauce over each chicken. Allow to cook until chicken reaches 160 degrees in the thickest part of the chicken, remove from grill and allow to rest
Add ciabatta rolls to the grill on low heat and grill the oil side down until you have grill marks- Turn off grill
To Assemble your 5 Spice Chicken Banh Mi, Start by adding sliced cucumbers to the bottom layer of ciabatta, next layer with chicken, on top of your chicken, add pickled carrots and daikon, top with sliced jalapenos and cilantro leaves (5-6 per sandwich).
On the top slice of bread, spread your sriracha aioli and place on top