Bright, fresh, and packed with flavor, this Korean BBQ Chicken Bánh Mì is an easy twist on the classic Vietnamese sandwich. Made with Isernio’s Korean BBQ Diced Chicken, the chicken is already marinated and ready to cook—so you can skip the prep and focus on building a delicious sandwich. Simply cook until caramelized, layer onto a toasted baguette, and top with crunchy pickled vegetables, fresh cilantro, and a creamy chili mayo. It’s a quick, satisfying meal that delivers bold flavor in every bite.
Chicken Banh-Mi
Ingredients
- Pickled Vegetables:
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- ½ cup rice vinegar
- ½ cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- .
- For the Chili Mayo:
- ½ cup mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
- .
- For the Sandwich:
- 1 package Isernio’s Korean BBQ Diced Chicken
- 4 small baguettes or sandwich rolls
- ½ cucumber, thinly sliced
- 1–2 jalapeños, thinly sliced
- ½ cup fresh cilantro leaves
- 2 tablespoons soy sauce
Instructions
- Make the Pickled Vegetables: In a small bowl, whisk together rice vinegar, warm water, sugar, and salt until dissolved. Add the julienned carrots and daikon and toss to coat. Let sit for at least 15–20 minutes while you prepare the rest of the sandwich.
- Prepare the Chili Mayo: In a small bowl, stir together mayonnaise and sriracha.
- Cook the Korean BBQ Chicken: Heat a large skillet over medium-high heat. Add the Isernio’s Korean BBQ Diced Chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and the marinade becomes slightly caramelized.
- Prepare the Bread: Slice the baguettes lengthwise, leaving a hinge if desired. Lightly toast the bread in a skillet or oven until the exterior is crisp but the inside remains soft.
- Assemble the Bánh Mì: Spread a generous layer of chili mayo on both sides of the bread. Layer with: Korean BBQ chicken, pickled carrots and daikon, cucumber slices, Jalapeño slices and fresh cilantro. Drizzle lightly with soy sauce.
- Serve: Close the sandwich and serve immediately while the chicken is warm and the bread is crisp.
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