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Crispy chicken banh mi salad recipe
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Prep Time:
265 minutes
Cook Time:
50 minutes
Total Time:
315 minutes
Impress your guests with this crispy chicken banh mi salad, featuring lemongrass, carrot, cucumber, and a kick of spicy mayo dressing.
Ingredients:
  • 1 lemongrass stalk, white part only, finely chopped
  • 24.40 gm fish sauce
  • 21.00 gm light soy sauce
  • 20.00 gm caster sugar
  • 1.1kg chicken thigh cutlets, trimmed
  • 3-pack baby gem lettuces, leaves separated
  • 1 telegraph cucumber, halved, deseeded, sliced
  • Fresh coriander sprigs, to serve
  • Sliced long fresh red chilli, to serve (optional)
  • 4 crusty bread rolls
  • Lime wedges, to serve (optional)
  • 125ml (1/2 cup) rice wine vinegar
  • 100g (1/2 cup) caster sugar
  • 2.40 gm salt
  • 100g (1 cup) shredded carrot
  • 80g (1/3 cup) Kewpie Mayonnaise
  • 20.00 ml Sriracha chilli sauce
Instructions:
  • In a large glass or ceramic dish, mix lemongrass, fish sauce, soy sauce, and caster sugar. Add chicken and coat well. Cover and refrigerate for 4 hours or overnight to marinate.
  • For the pickle, mix vinegar, sugar, salt, and 80ml (1/3 cup) water in a small saucepan over medium heat. Stir and cook for 2 minutes until the sugar dissolves. Pour the mixture over the carrot in a heatproof bowl. Let it cool and refrigerate for 30 minutes before using.
  • In a bowl, mix together the mayonnaise and Sriracha. Cover and chill in the fridge until needed.
  • Preheat the oven to 200C/180C fan forced. Place the chicken on a large baking tray, skin-side up, and discard the marinade. Bake for 50 minutes until the skin is crispy and the chicken is cooked. Let it cool slightly before chopping into large pieces.
  • Place the drained carrot on a platter alongside the lettuce, cucumber, and chicken. Sprinkle with fresh coriander and sliced chili, if desired. Serve with the dressing, bread rolls, and lime wedges, if preferred.

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