I grew up eating banh mi sandwiches so it makes me happy they are finally getting the recognition they deserve. There are hundreds of variations and this version is based on the ones my mother made when I was young. She used chicken legs (with the skin ) that were marinated overnight and then fried. She then shredded the meat and put it in crusty baguettes that had been split and smeared with homemade mayo (which she painstakingly made with an egg yolk and oil). They were not exactly healthy but, boy, were they tasty!
Nowadays, I try to eat healthier and I definitely do not have the time to make my own mayo. However, I still love a good banh mi sandwich. I decided to adapt my mother’s marinade and make it into a glaze for store bought rotisserie chicken. This cuts down the prep time but still gives the chicken a good boost of flavor.
You can add some sriracha mayo, cucumbers, and jalapeño peppers on your sandwich if you like but I feel all you really need to make this complete is just some cilantro and pickled carrots.
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 3 garlic cloves, finely minced
- 1 green onion, finely minced
- 1¼ cups shredded rotisserie chicken
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sugar
- Pinch of salt
- 2 medium carrots, coarsely shredded
- 2 6-inch baguette rolls
- Handful fresh cilantro, rinsed and dried
- Jalapeño, thinly sliced
- Cucumbers, thinly sliced
- Sriracha Mayo (1/4 cup mayo mixed with ½ teaspoon Sriracha chili sauce)
- Preheat the oven to 425 degrees.
- In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.
- Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.
- Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
- Cut each baguette horizontally in half. Lightly toast each half.
- Spread mayo on each half, if using.
- Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.