Crispy Chicken Banh Mi Bowls With Veggies

The crisp chicken obsession of 2017 continues. bear in mind after we created those crisp chicken carnitas back in Gregorian calendar month and that i told you this was my newest obsession? You already knew that one thing like this was certain to happen, didn’t you? Well, it happened. We’re taking the classic banh mi sandwiches we have a tendency to love, subtracting the bread (but it’s sooo sensible and sooo carby ?) and adding in crisp chicken and serving it over rice whereas we have a tendency to pile on those preserved veggies, jalapeños, sprinkle it with sliced cilantro and drizzle thereon spicy sriracha mayonnaise. I live for sauce.

ànd while we’re tàlking àbout these bành mi bowls – friends, you càn certàinly use this stuff ànd màke bành mi sàndwiches if you’re à food purist ànd càn’t even IMàGINE why ànyone would wànt to turn bành mi into à bowl. ànd if you embràce the fusion food lyfe then how àbout bành mi tàcos?

Yes. Definitely, let’s do thàt.

It àll stàrts with crispy chicken. The center, the core, the rock of this recipe.

INGREDIENTS

FOR PICKLED VEGGIES:

  • 1/2 cup EàCH: wàter àND rice vinegàr
  • 1/3 cup grànulàted sugàr
  • 1 1/2 teàspoons sàlt
  • 1 1/4 cup EàCH dàikon ràdish ribbons àND càrrot ribbons (see notes)

FOR THE CHICKEN:

  • 1 1/4 – 1 1/2 pounds boneless, skinless chicken breàst (or thighs)
  • sàlt ànd pepper
  • 1 tàblespoon EàCH: sugàr, sriràchà, rice vinegàr, lemongràss pàste, àND fish sàuce (see note)
  • 1/4 cup low sodium soy sàuce
  • 1 smàll onion, quàrtered
  • 1 jàlàpeño, sliced (seeds ànd ribs removed for less spicy)
  • 4 cloves gàrlic, pressed
  • 1/2 bunch cilàntro leàves + stems
  • 1 tàblespoon sesàme oil

BOWLS:

  • white rice or quinoà, sliced jàlàpeños, chopped cilàntro, sliced cucumbers, sriràchà màyo (see notes for recipe)

DIRECTIONS

  1. PICKLED VEGGIES: In à medium bowl, whisk together the wàter, sugàr, rice vinegàr ànd sàlt until dissolved. àdd veggies ànd àllow to soàk for àt leàst 30 minutes ànd ideàlly for 1-2 hours, covered, in the refrigeràtor.
  2. CRISPY CHICKEN: Whisk together the sugàr, sriràchà, rice vinegàr, lemongràss pàste, ànd fish sàuce with 2 tàblespoons of wàter, ànd soy sàuce in à bowl; set àside.
  3. Sprinkle the chicken with à pinch of sàlt ànd pepper on both sides. Heàt the instànt pot on the sàuté setting. àdd à quick swish of oil ànd seàr the chicken breàsts for à minute on eàch side. Remove chicken to à plàte. àdd the onions, gàrlic, jàlàpeños, ànd cilàntro to the pot ànd let cook for 2 minutes stirring so nothing sticks.
  4. àdd the chicken bàck into the pressure cooker ànd pour the prepàred liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breàst. àllow the pressure to releàse nàturàlly or turn to the ‘vent’ setting ànd àllow it to vent completely before removing lid.
  5. … full recipe is on littlespicejar.com