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Flavorful Bánh Mì Chicken Sandwich Recipe with Pickled Daikon and Spicy Sriracha Aioli

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A vibrant and delicious Bánh Mì chicken sandwich featuring juicy grilled chicken thighs, crisp pickled daikon and carrots, fresh herbs, and a creamy, spicy sriracha aioli, all layered in a lightly toasted crusty baguette.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon lime juice
  • 1 cup daikon radish, julienned
  • 1 cup carrots, julienned
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon lime juice
  • 1 small garlic clove, minced
  • 1 fresh crusty baguette (about 8 inches), lightly toasted
  • Fresh cilantro leaves
  • Thinly sliced cucumber
  • Optional: thinly sliced jalapeños

Instructions

  1. Marinate the chicken: In a medium bowl, combine soy sauce, fish sauce, honey, minced garlic, black pepper, and lime juice. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Prepare the pickled daikon and carrots: In a clean bowl, mix vinegar, water, sugar, and salt until sugar dissolves. Add julienned daikon and carrots. Stir well, cover, and set aside at room temperature for at least 1 hour.
  3. Make the sriracha aioli: Whisk together mayonnaise, sriracha, lime juice, and minced garlic in a small bowl. Chill until ready to use.
  4. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken for about 5-6 minutes per side until cooked through and charred. Let rest for 5 minutes before slicing.
  5. Toast the baguette: Slice the baguette lengthwise but not all the way through. Lightly toast in a toaster oven or under the broiler until crust is crisp but inside remains soft.
  6. Assemble the sandwich: Spread sriracha aioli on both sides of the baguette. Layer sliced chicken, pickled daikon and carrots, cilantro leaves, cucumber slices, and jalapeños if using. Close sandwich and press gently.
  7. Cut the sandwich in half and serve immediately.

Notes

Let chicken rest after cooking to keep it juicy. Adjust sriracha in aioli to control spice level. Toasting the baguette adds essential crunch. Pickled veggies should be crisp; reduce pickling time if soggy. Use gluten-free bread and vegan mayo for dietary adaptations.

Nutrition

Keywords: Bánh Mì, chicken sandwich, pickled daikon, sriracha aioli, Vietnamese sandwich, grilled chicken, quick dinner, spicy sandwich

Find it online: https://gleamgulp.com/flavorful-b-a-nh-m-i-chicken-sandwich-recipe-with-pickled-daikon-and-spicy-sriracha-aioli/