Rotisserie Chicken Banh Mi
- For Chicken:
- 2 tbsp soy sauce
- 2 tbsp hoisin
- 1 tbsp fish sauce
- 2 1/2 Tbsp light brown sugar
- 4 cloves minced garlic
- 3 green onions
- 1 whole rotisserie chicken
- For Pickled Veg:
- 1/3 cup white vinegar
- 1/4 cup granulated sugar
- 3/4 cup shredded carrot
- 1/4 cup shredded radish
- For Aioli:
- 1/2 cup mayonnaise
- 2 tbsp chili garlic sauce
- 1 tsp hoisin
- 1/2 tsp granulated sugar
- For Sandwiches
- 1 french baguette
- 1/3 english cucumber
- 1 cup cilantro
- 1/2 sliced jalapeno
For Chicken:
Preheat oven to 425°
In a medium sized bowl, mix all ingredients, except chicken, whisk until sugar is dissolved. Add shredded chicken and toss until evenly coated.
Transfer to a parchment lined baking sheet, spread out an even layer. Cook until sugar starts to caramelize, 10-15 min.
For Pickled Veg:
Whisk sugar into vinegar and toss with shredded carrot & radish.
Chill in refrigerator for 30 min.
For Aioli:
Mix all ingredients of aioli and chill until ready to use.
For The Sandwich:
Half one baguette lengthwise. Cut cucumber into long, thin strips. Wash and dry cilantro. thinly slice jalapeño.
Toast the baguette lightly in the oven. Spread a thin later of aioli on both sides, lay chicken down, pickled veg, jalapeño, cucumber, and cilantro.
Cut into 4 pieces and enjoy!