Sweet Chili Chicken Banh Mi Sandos
with Dark Meat Chicken, Potato Wedges & Garlic Aioli
- Eggs
- Soy
- Wheat
Tonight’s dinner features our spin on a Vietnamese banh mi sandwich. Garlicky seared dark meat chicken is glazed with a sweet chili sauce. It’s piled high with pickled carrots and cucumber plus crispy fried onions into toasty baguettes slathered with spicy mayo. It's served with golden-brown potato wedges, extra pickled veggies, and garlic aioli for dipping.
Ingredients
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Skinless Dark Meat Chicken
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
12 ounce
Russet Potato
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and halve cucumber lengthwise; thinly slice into half-moons. Cut potato into ½-inch-thick wedges. Roughly chop cilantro, including tender stems.
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In a medium microwave-safe bowl, combine carrots, cucumber, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
-
Toss potato on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
-
While potato roasts, open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the garlic powder, salt, and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir and continue to cook, stirring occasionally, until chicken is cooked through, 3-4 minutes more. Turn off heat; stir in chili sauce until chicken is coated.
-
In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper.
-
Halve baguettes and toast until golden.
-
Drain off liquid from pickled veggies; stir in cilantro.
-
Spread cut sides of baguettes with as much spicy mayo as you like. Fill with chicken, about half the pickled veggies, and crispy fried onions.
-
Divide sandos, potato wedges, and remaining pickled veggies between plates. Serve with garlic aioli on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious taste, with the sweet chili chicken and pickled veggies creating a flavorful combo 🎉.
- Ease of prep: Customers found this meal quick and easy to make, with some noting it was surprisingly fast.
- Suggestions: Consider adding more Thai chili sauce for extra flavor; some preferred garlic aioli on the bread instead of spicy mayo.
- Portions: Several mentioned needing bigger buns to fit all ingredients; a few wanted more chicken for larger servings.
- Texture: The diced chicken was tricky to eat in sandwich form; some found a whole chicken piece easier to manage.
- Sides: While many enjoyed the potato wedges with garlic aioli, some felt they didn't complement the sandwich well.
