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Chicken Tender Banh Mi

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Number of servings: 2

4 PERDUE® FC Breaded Chicken Tenderloins
1/4 cup cucumber, thinly sliced
1/4 cup carrot, shredded
1/4 cup daikon, shredded
2 tbsp unseasoned rice wine vinegar
2 tbsp sugar
1/4 tsp salt
3 tbsp honey
2 tbsp fresh lemon juice
2 tbsp orange juice
3/4 tsp chili powder
3/4 tsp cumin
2 each baguettes, 6-8 in. (ends cut off)
6 springs fresh cilantro
6 strips jalapeno pepper, thinly sliced
1. In a bowl, combine cucumber, carrot, daikon, vinegar, sugar and salt to create the pickled vegetables. Cover and refrigerate for at least 30 minutes.

2. Preheat fryer to 350ºF.

3. Fry chicken tenderloins 6 - 8 minutes or to an internal temperature of 165ºF. Remove from fryer.

4. In a small saucepan, combine honey, lime and orange juices, chili powder and cumin. Place on stovetop and reduce by half to create the sauce.

5. Slice baguettes lengthwise, but allow both halves to remain connected. For each sandwich, place pickled vegetables on both sides of baguette. Place chicken tenderloins on bottom half; top with cilantro and jalapeno.

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