Chicken Bánh Mì with Gochujang Mayo and Crunchy Slaw
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Ingredients & Equipment
What we send
- 1English cucumber
- 1/4 ouncecilantro
- 2 clovesgarlic
- 1 tablespoonvegetarian Worcestershire
- 2 teaspoonsdark brown sugar
- 3 tablespoonsrice wine vinegar
- 1/2 cupshredded green cabbage
- 1/2 cupshredded red cabbage
- 2 packetsmayonnaise
- 2 tablespoonsgochujang
- 1/2 cupshredded carrots
- 12 ouncesground chicken
- 2 tablespoonsdark soy sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 10" medium pan
Preheat oven to 450°F. Rinse all produce. Halve cucumber lengthwise, then thinly slice crosswise into half-moons. Roughly chop cilantro leaves and stems. Halve lime. Mince garlic. Slice baguettes open horizontally, splitting partway but leaving 1 edge intact.
In a large bowl, whisk together Worcestershire, brown sugar, rice wine vinegar, juice of 1 lime, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to fully combine. Add slaw mix and cucumber and toss to coat; set aside to marinate until ready to serve.
Toast baguettes and make gochujang mayo
Loosely wrap baguettes in foil, then transfer to oven to warm through for 6-8 minutes. Meanwhile, in a small bowl, whisk together mayonnaise, 1 teaspoon gochujang (it's spicy—feel free to use less), half of garlic, and ⅛ teaspoon salt to combine; set aside for Step 5.
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken, remaining garlic, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Add soy sauce and remaining gochujang; cook, stirring, until mixture is fully combined and liquid is reduced by half, 1-2 minutes more. Remove pan from heat.
Assemble and plate bánh mì
Divide toasted baguettes between serving plates. Spread cut sides with gochujang mayo, then top each with a handful of crunchy slaw. Spoon over chicken, dividing evenly, and finish with cilantro. Halve chicken bánh mì crosswise and serve with remaining slaw. Enjoy!