Hot Honey Fried Chicken Banh Mi on Vietnamese Roll

• 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)

1. 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.

2. 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.

3. 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.

4. 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.