Products used in this recipe
Spicy Chicken Banh Mi Fries
Yield: 12 Servings (16 oz. each)
Yield: 12 Servings (16 oz. each)
A banh mi without a bun? That's right—load up a plate of crispy lattice fries with spicy roasted chicken and top with quick-pickled veggies. So good!
| Ingredient | Weight | Measure |
|---|---|---|
| White vinegar | 32 fl. oz. | |
| Water | 32 fl. oz. | |
| Sugar, white | 6 oz. | |
| Salt | 3 Tbsp. | |
| Red onion, thinly sliced | 18 oz. | 2 each |
| Carrots, thinly shredded | 6 oz. | 2 each |
| Cucumber, English, thinly sliced | 16 oz. | 1 each |
| Green onion, chopped | 2 each | |
| Cilantro, fresh, chopped | 1/2 cup | |
| Chicken thighs, skinless, boneless, thinly sliced | 3 lbs. | |
| Gochujang | 6 Tbsp. | |
| Garlic, minced | 1 Tbsp. | |
| Salt | to taste | |
| Black pepper, ground | to taste | |
| Simplot Conquest® Delivery+®: Clear Coated Lattice Cut Fries, Skin On 6/4.5lb | 4.5 lbs. | 1 bag |
| Mayonnaise, Kewpie-style | 6 oz. | |
| Cilantro sprigs | 12 each | |
| Lime wedges | 12 each |
Preparation Instructions:
- Step 1
- In a medium saucepan, combine vinegar, water, sugar and salt. Bring to a boil, and stir until sugar dissolves. Remove from heat, cool.
- Step 2
- In a medium container, combine red onion, shredded carrots, sliced cucumber, green onion, and cilantro. Pour cooled brine over vegetables and let marinate for a minimum of 1 hour.
- Step 3
- In a medium bowl, combine sliced chicken, gochujang, garlic, salt and pepper. Allow to marinate for 1 hour. Sauté and hold hot for service.
- Step 4
- For each serving, prepare 6 oz. fries according to package instructions. Keep hot. Place approximately 6 oz. of drained, pickled vegetables onto a small platter down the center. Surround the vegetables with fries. Top the vegetables with 4 oz. of cooked chicken thighs. Garnish with a drizzle of mayonnaise, cilantro sprig and a lime wedge.
