Vietnamese Chicken Sandwich Food Network Magazine Recipes

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

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.

FRIED CHICKEN SANDWICHES

Steps:

• Prepare the chicken, marinating for up to 2 hours.
• Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken.
• Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes.
• Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns.
• Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.
• Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours.
• Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.
• One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.
• Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
• After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt.
• We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter.

ALMOST-FAMOUS CHICKEN SANDWICHES

Steps:

• Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
• Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
• Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
• Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

FRIED CHICKEN SANDWICHES

Steps:

• In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
• When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.
• In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
• Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
• To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
• Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

VIETNAMESE CHICKEN SANDWICH (FOOD NETWORK MAGAZINE)

Steps:

• Soak first 3 ingredients in ice water for 5 minutes. Drain well.
• Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
• Season with salt to taste.
• Combine the chicken and vegetables, parsley with the dressing.
• Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
• Spread the chili mayo evenly between the halved rolls.
• Divide the chicken salad among the rolls.
• Serve.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

RANCH CHICKEN SANDWICHES

Steps:

• Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.
• Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper.
• Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes.
• Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.

EMERIL LAGASSE'S GRILLED VIETNAMESE-STYLE CHICKEN WINGS

Steps:

• Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.
• Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
• Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.
• Place the wings on a serving platter and garnish with the peanuts and cilantro.

VIETNAMESE CHICKEN

Steps:

• heat a large pan over medium heat.Add sugar and water and cook until sugar start to melt and turn brown.
• Stir frequently for 15 minutes.Then, remove the pan and pour the caramel into a bowl.
• Clean the pan with hot water. Heat olive oil and add onion, garlic and ginger. Cook for 5 minutes then, remove it in a bowl.
• Add 2 thin cut chicken breasts that have been seasoned with salt and pepper to the pan and cook it for 10 minutes.
• Add caramel, soya sauce and the reserved onion, garlic and ginger.
• Reduce the heat and cook it for 20 minutes.

VIETNAMESE CHICKEN

Steps:

• heat a large pan over medium heat. Add sugar and water and cook until the sugar start to melt and turn brown.
• Remove the pan from the heat and pour the caramel into a bowl.
• Clean the pan and heat olive oil. Add onion, garlic and ginger and cook for 5 minutes. Then, remove it in a bowl.
• Add thin cut chicken breasts that have been seasoned with salt and pepper. Cook the chicken for 10 minutes.
• Add caramel, soya sauce, chilli flakes and the preserved onion,garlic and ginger and cook it for 15 minutes.

VIETNAMESE CHICKEN SANDWICH (BANH MI)

Steps:

• Drizzle olive oil over chicken breasts. Season with garlic salt.
• Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
• Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
• Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
• Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.

SPICY VIETNAMESE CHICKEN SANDWICHES

Steps:

• Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
• In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
• Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
• Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
• Cut the sandwich crosswise into 6 pieces and serve!