Drunken Chicken Banhi Mi & Review of The Banh mi handbook
 
 
Serves: 5-6
Ingredients
for the marination
  • 1.25 pounds of boneless chicken thighs
  • 3 tbsp cornstarch
  • 1 tsp soy sauce
  • 2 tbsp rice wine
  • 1 tbsp canola oil
for the dressing:
  • 2 tbsp soy sauce
  • 1½ tbsp rice wine
  • 1½ tbsp balsamic vinegar
  • 1½ tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 2 tsp minced ginger
  • 6 tbsp water
  • 3 tbsp sugar
  • 2 tsp cornstarch dissolved in 2 tbsp water
for frying:
  • ⅔ cup corn starch
  • oil, for frying
for the banh mi:
  • 5-6 banh mi rolls
  • mayo, mustard, shredded lettuce, carrots, cilantro or any condiment you like
Instructions
  1. Cut the chicken into nuggets about 1½ inches in size.
  2. In a bowl mix the cornstarch, soy sauce, rice wine, canola oil. Add the chicken and coat well. Marinate for 15 minutes at least.
  3. Meanwhile, in a saucepan, combine the 2 tbsp soy sauce, 1½ tbsp rice wine with garlic, ginger and water. Add sugar, tasting and tweaking for a sweet-tart flavor.
  4. Bring to a simmer over medium heat, then lower the heat and let simmer for 2 minutes. Stir in the cornstarch slurry. Increase heat slightly and let come to boil and thicken a bit, about 45 seconds. Remove from heat. Cool for 5 minutes and strain, if required. Set aside, uncovered.
To deep fry:
  1. In a wok, or frying pan, pour oil to a depth of 1 inch, and heat to about 180 C/350 F.
  2. Once the oil is hot enough coat the marinated chicken in the ⅔ cup corn starch, knocking off excess. In batches fry the chicken till golden, turning often, about 2 to 3 minutes. Drain on paper towel.
  3. Add the fried chicken to a bowl and add as much sauce as you like.
To make ahead:
  1. You can fry the pieces several hours ahead and warm in a preheated 450 F oven.
Making the banh mi:
  1. Prep the vegetable add ons. I used sliced carrots, cilantro and lettuce.
  2. Slit bread in half lengthwise, leaving it attached to one side. Remove some of the insides of the bread with your fingers. Spread mayo and a little mustard if you like, on both side. Layer on the filling, carrots, lettuce, cilantro and chiles. Close the sandwich and cut half crosswise.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/01/18/13547/