15-Min Crispy Banh Mi Chicken
Rotisserie chicken shredded and tossed with mayo and chili sauce, piled onto crusty bread with quick-pickled daikon and carrot. Comes together in 15 minutes with maximum crunch and that signature tangy-spicy punch.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 whole (shredded) rotisserie chicken
- 1 small (julienned) daikon radish
- 1 medium (julienned) carrot
- ½ cup white vinegar
- 1 whole baguette (crusty, halved lengthwise)
- ½ cup mayo mixed with sriracha or chili sauce
Instructions
- 1
Toss daikon and carrot with white vinegar and a pinch of salt. Let sit 5 minutes until crisp-tender and tangy.
- 2
Shred the rotisserie chicken into bite-size pieces, discarding skin and bones.
- 3
Mix shredded chicken with mayo-chili sauce until evenly coated.
- 4
Spread mayo-chili sauce on the inside of the baguette halves.
- 5
Layer the chicken mixture on the bottom half, then top with drained pickled daikon and carrot.
- 6
Press the top half down gently and cut in half crosswise. Serve immediately.
Tools you’ll need
- cutting board
- knife
- bowl
- spoon or fork
- plate
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