Hot Honey Fried Chicken Banh Mi on Vietnamese Roll
Serves 1
Serves 1
Ingredients
1 Speedibake Vietnamese Roll, sliced and toasted
1 boneless chicken thigh
¼ cup plain flour
¼ cup cornflour
½ tsp garlic powder
½ tsp smoked paprika (optional)
Salt and black pepper, to taste
Vegetable oil, for shallow frying
3–4 slices cucumber
1 tbsp garlic mayonnaise (store-bought or mix mayo with a little crushed garlic)
Small handful fresh coriander
1 spring onion, thinly sliced
Fresh chilli slices or jalapeños (optional)
Pickled vegetables:
¼ cup shredded carrot
¼ cup julienned daikon
1 tbsp white or rice vinegar
½ tsp sugar
Pinch of salt
Hot honey sauce:
1½ tbsp honey
½–1 tsp hot sauce
½ tsp apple cider vinegar
Pinch of chilli flakes (optional)
Method
Prepare pickled vegetables: Combine carrot, daikon, vinegar, sugar, and a pinch of salt in a small bowl. Set aside to lightly pickle for 10–15 minutes.
Make hot honey sauce: Warm honey, hot sauce, vinegar, and chilli flakes in a small pan or microwave-safe bowl until just loosened and combined. Stir well and set aside.
Cook chicken: Season chicken thigh with salt and pepper. In a shallow bowl, mix flour, cornflour, garlic powder, and paprika. Dredge chicken in flour mixture, pressing to coat. Heat oil in a frying pan over medium-high heat. Shallow-fry chicken for 3–4 minutes per side until golden, crispy, and cooked through. Drain on paper towel and brush generously with hot honey sauce while warm.
Assemble: Spread garlic mayo on base of toasted Vietnamese roll. Layer with cucumber, hot honey-glazed chicken, pickled vegetables, fresh coriander, and spring onion. Add chilli slices if desired. Close and serve immediately.
