Recipes

Chicken Chickee Banh Mi with Sriracha Mayo and Pickled Carrots

4 Servings
Lunch / Dinner 
30 Mins
Prep 15 Mins     ●     Cook 15 Mins     ●     Total 30 Mins 

Ingredients

FOR THE BANH MI:
  • 2 KLFC Chicken Chickee
  • 4 small baguettes or sandwich rolls
  • 1 cup cucumber slices
  • 1/2 cup fresh cilantro
  • 1 jalapeño, thinly sliced (optional)

FOR THE PICKED CARROTS:
  • 1 cup julienned carrots
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt

FOR THE SRIRACHA MAYO: 
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon lime juice

Instructions

STEP 1: MAKE THE PICKED CARROTS
  • Combine rice vinegar, sugar, and salt in a bowl.
  • Add the carrots, mix well, and let sit for at least 10 minutes.

STEP 2: MAKE THE CHICKEN CHIKEE
  1. Heat oil in a pan over medium heat and fry KLFC Chicken Chikee until golden brown and crispy. Slice into strips.

STEP 3: PREPARE THE SRIRACHA MAYO 
  • Mix mayonnaise, Sriracha sauce, and lime juice in a small bowl.

STEP 4: ASSEMBLE THE BANH MI
  • Slice the baguettes open and spread Sriracha mayo on both sides.
  • Layer with cucumber slices, pickled carrots, and Sliced KLFC Chicken Chickee. 
  • Add fresh cilantro and jalapeño slices (if using) for extra flavor.

STEP 5: SERVE
  • Close the sandwiches and serve immediately.

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