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Air fried lemongrass chicken banh mi
The cook time indicated below is for bone-in chicken thighs. Adjust the air frying time if substituting fillets.
Course
Snack
Cuisine
Vietnamese
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Marinating time
8
hours
hours
Total Time
9
hours
hours
Servings
2
sandwiches
Author
Connie Veneracion
Equipment
Air fryer
Ingredients
Pickled carrot and radish
½
cup
julienned radish
½
cup
julienned carrot
¼
cup
rice vinegar
2
tablespoons
white sugar
1
pinch
salt
Lemongrass chicken
500
grams
bone-in chicken thighs
3
cloves
garlic
peeled and minced
1
shallot
peeled and grated
2
stalks
lemongrass
minced (peel the outer layers and use only the lower portion of the stalks)
¼
teaspoon
ground black pepper
2
teaspoons
brown sugar
1 ½
tablespoons
light soy sauce
1 ½
tablespoons
fish sauce
1 ½
tablespoons
coconut oil
Banh mi
2
mini baguettes
2
tablespoons
mayo
2
tablespoons
liver pate
(canned liver spread is okay)
½
cup
julienned cucumber
chili lime salt
(see notes after the recipe)
liquid seasoning
Maggi is the default
chili sauce
we use Sriracha
cilantro
Instructions
Make the pickled carrot and radish
Place the carrot and radish in a jar.
Stir together the rice vinegar, sugar and salt with a quarter cup of water until the sugar and salt are fully dissolved.
Taste the vinegar-sugar sugar mixture. If you prefer a sweeter pickling solution, stir in more sugar.
Pour the pickling solution into the jar with the carrot and radish.
Marinate the chicken
Wipe the chicken with paper towels to remove surface moisture.
Place the chicken in a mixing bowl, add all the ingredients for the marinade and mix well.
Transfer the chicken with the marinade to a container, cover thightly and marinate in the fridge overnight.
Air fry the lemongrass chicken
Arrange the chicken in the air fryer basket skin side up in a single layer.
Set the air fryer to 180C and cook the chicken for 20 minutes.
Flip the chicken thighs over and cook at 180C for another 15 minutes.
Assemble your chicken banh mi
Use two forks to separate chunks of chicken meat from the bones.
Toast the baguettes and split vertically.
Spread mayo on half of the bread and liver pate on the other half.
Scatter the julienned cucumber on the bottom half of the baguette.
Pile the chicken on top of the cucumber.
Top the chicken with the pickled carrot and radish.
Sprinkle chili lime salt, and drizzle seasoning and chili sauce over the filling.
Top with cilantro.
Bring the two halves of the baguettes together and serve.
Notes
Chili lime salt is available in Asian groceries. If you can't find it, simply mix together finely grated lime zest, chili flakes and salt.