CRISPY CHICKEN BAHN MI BURGERS

Can we just take a second to appreciate how delicious these chicken Bahn mi burgers look? Sesame-crusted chicken, crunchy cucumber, pickled carrot, fresh rocket and coriander, all sandwiched between freshly baked bread loaded with an amazing sweet and spicy sauce. I am obsessed. And you will be too.

This is my new favourite way to cook chicken. You’ll recognise this method from my Creamy Coconut Ramen. All you have to do is coat the chicken in a mix of panko and sesame seeds and shallow pan-fry until beautifully crispy and golden brown. You could also air fry them for a slightly healthier option but I prefer the taste of shallow frying.

First you’ll want to head to the bakery and grab some lovely fresh bread rolls. I like mine to be crunchy on the outside but super soft on the inside. These chicken bahn mi burgers actually come together pretty quickly. You can make the sauce and prep the other ingredients while the chicken is frying.

The process:

For the chicken, slice each breast in half lengthways to give you 4 fillets. Coat first in egg, then the panko and sesame seeds. Press down so that they stick well and cover the entire piece of chicken. When they are ready to fry, pour about half a cup of oil into a pan on medium-high heat. It’s important to choose an oil with a high smoke point like sunflower or avoacdo. Use the chopstick method to check the oil is hot enough (place the tip of a chopstick into the oil, if it starts to bubble, the oil is ready). Fry on one side for a minute then flip and fry for another minute. The oil should be sizzling but if it starts spitting everywhere it’s too hot. Then flip again for another minute and one more time for another minute. Depending on the thickness of your chicken you may need a little more time.

While your crispy chicken is sizzling away, it’s time to make the sauce. Simply combine all of the ingredients in a small bowl. Adjust the amount of sriracha depending on how spicy you like it.

As for the carrots, I’ve made them a little fancier by pickling them first. It’s actually so easy. In a small mason jar, fill with carrots cut into thin strips. Gently heat the rice wine vinegar in a pot on the stove and stir in the sugar until disolved. You don’t need to boil it. Then pour the mixture over the carrots, seal the jar and place in the fridge. This would ideally be done the day before but at least an hour before is fine too.

Guys, I’m actually so obsessed with these burgers and I know you will be too! They are super fresh, crunchy and packed with delicious Vietnamese flavours.

More delicious lunch ideas:

• Thai Green Chicken Curry Pot Pies
• Crispy Black Bean Tacos with Creamy Coriander Lime Sauce
• Spicy Fajita Shrimp Rice Bowls with Avocado Crema
• Summer Vegan Pasta Salad with Grilled Corn

And finally, if you like these Crispy Chicken Bahn Mi Burgers be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!