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Spicy Chicken Banh Mi Fries

Bahn Mi Fries Recipe
Yield: 12 Servings (16 oz. each)

Yield: 12 Servings (16 oz. each)

A banh mi without a bun? That's right—load up a plate of crispy lattice fries with spicy roasted chicken and top with quick-pickled veggies. So good!

Ingredient Weight Measure
White vinegar 32 fl. oz.
Water 32 fl. oz.
Sugar, white 6 oz.
Salt 3 Tbsp.
Red onion, thinly sliced 18 oz. 2 each
Carrots, thinly shredded 6 oz. 2 each
Cucumber, English, thinly sliced 16 oz. 1 each
Green onion, chopped 2 each
Cilantro, fresh, chopped 1/2 cup
Chicken thighs, skinless, boneless, thinly sliced 3 lbs.
Gochujang 6 Tbsp.
Garlic, minced 1 Tbsp.
Salt to taste
Black pepper, ground to taste
Simplot Conquest® Delivery+®: Clear Coated Lattice Cut Fries, Skin On 6/4.5lb 4.5 lbs. 1 bag
Mayonnaise, Kewpie-style 6 oz.
Cilantro sprigs 12 each
Lime wedges 12 each
Preparation Instructions:
Step 1
In a medium saucepan, combine vinegar, water, sugar and salt. Bring to a boil, and stir until sugar dissolves. Remove from heat, cool.
Step 2
In a medium container, combine red onion, shredded carrots, sliced cucumber, green onion, and cilantro. Pour cooled brine over vegetables and let marinate for a minimum of 1 hour.
Step 3
In a medium bowl, combine sliced chicken, gochujang, garlic, salt and pepper. Allow to marinate for 1 hour. Sauté and hold hot for service.
Step 4
For each serving, prepare 6 oz. fries according to package instructions. Keep hot. Place approximately 6 oz. of drained, pickled vegetables onto a small platter down the center. Surround the vegetables with fries. Top the vegetables with 4 oz. of cooked chicken thighs. Garnish with a drizzle of mayonnaise, cilantro sprig and a lime wedge.
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