CRISPY CHICKEN BANH MI
Prep 10
Cook 10
2 tbsp White Vinegar
1 tsp Coconut Sugar
1 Carrot, sliced into long thin strips
300g Free-Range Chicken Thigh (with skin on)
1 tbsp Fish Sauce
2 Garlic Cloves, minced
1/4 tsp Chilli Flakes
1 tsp Coconut Sugar
1 tsp Lime Zest
1 tsp Extra Virgin Olive Oil
To serve:
2 x small Baguettes, cut in half with a hinge
2 tbsp Mayonnaise
1 Cucumber, sliced
1 Spring Onion, chopped
1/2 cup Coriander
1/2 Lime, juiced
Salt & Pepper, to taste
Hot Sauce, optional
1. Combine vinegar, coconut sugar and carrot in a bowl and set aside to pickle for 10 minutes.
2. Combine chicken, fish sauce, garlic, chilli flakes, coconut sugar and lime zest in a bowl.
3. Heat oil in a frying pan on a medium heat.
4. Add chicken and cook until browned, approximately 3-4 minutes each side.
5. Once cooked, slice chicken and set aside.
6. Spread the bottom half of the baguettes with a layer of mayonnaise and add chicken slices.
7. Top with cucumber, spring onion, coriander, lime juice, pickled carrot and salt & pepper.
8. Add optional hot sauce and serve.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
