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Crispy BBQ Chicken Banh Mi

Crispy BBQ Chicken Banh Mi


• Turano French Rolls
• 1 cup flour
• ½ cup panko breadcrumbs
• 1½ teaspoons kosher salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 large egg or 2 egg whites
• ¼ cup milk
• 3 small boneless, skinless chicken breasts, cut into small chunks or strips (about ¾ lb. of chicken
• Teriyaki sauce
• 1 1/2 tsp salt
• 2 tsp unsalted butter
• dashes of seasoning sauce (such as maggi or soy sauce) if not (plum sauce may be substituted)
• 1/2 Tbsp chili sauce (highly highly recommend my chili sauce recipe for the best result!)
• handful herbs – cilantro, Vietnamese mint and/or green onions
• serano and/or thai chili slices
• pinch of salt, sugar & black pepper


• Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
• Place a piece of foil or parchment paper on a cookie sheet and spray with non-stick cooking spray.
• Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.) (Or to save time just dip once in the egg mixture then the breading blend.)
• Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken is cooked through and begins to lightly brown.
• Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy.
• When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken with the Teriyaki sauce.
• To make Banh Mi, cut the french rolls in half (toast them in the oven for a 2-3 minutes if you want the extra crunch).
Spread 1 tsp butter, a bit of dashes of soy sauce seasoning and chili sauce. Mix the pork belly with the herb mixture, fresh chili slices, pinch of salt, sugar and black pepper. Put the pork and herb mixture in between the prepared bread. Enjoy!

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