Express Peking Chicken Banh Mi

Servings: 4

Preparation: 20 minutes (+ quick marinade)

Cooking time: 10 minutes

Ingredients

Express lacquered chicken

• 2 boneless chicken breasts, cut into thin slices
• 60 ml (4 tbsp) soy sauce
• 30 ml (2 tbsp) hoisin sauce
• 30 ml (2 tbsp) honey
• 15 ml (1 tbsp) toasted sesame oil
• 2 cloves garlic, chopped
• 5 ml (1 tsp) fresh ginger, grated
• Black pepper, to taste

Pickled vegetables

• 1 carrot, julienned
• 1/2 cucumber, cut into thin sticks
• 1/2 daikon (or turnip), julienned
• 125 ml (1/2 cup) rice vinegar
• 30 ml (2 tbsp) sugar
• 5 ml (1 tsp) salt

Assembly

• 4 small crusty baguettes
• 60 ml (1/4 cup) mayonnaise
• 15 ml (1 tbsp) Sriracha sauce
• Fresh coriander leaves
• Fresh chili peppers, sliced

Preparation

1. In a bowl, combine soy sauce, hoisin sauce, honey, sesame oil, garlic, ginger, and pepper.
2. Add the chicken and let marinate for about 20 minutes.
3. Meanwhile, in another bowl, mix the rice vinegar, sugar and salt until completely dissolved.
4. Add the carrot, cucumber and daikon, then let marinate for at least 20 minutes in the refrigerator, until ready to use.
5. In a hot skillet over high heat, cook the chicken slices for 2 to 3 minutes on each side, until golden brown and glazed.
6. Cut the loaves in half.
7. In a bowl, mix the mayonnaise and Sriracha sauce.
8. For each bun, spread the Sriracha mayonnaise, then divide the roasted chicken, pickled vegetables, fresh cilantro and fresh chilies.
9. Serve immediately.