Sweet Chili Chicken Banh Mi Sandwiches with Potato Wedges and Garlic Aioli

These sweet chili chicken banh mi sandwiches bring together bold Vietnamese-inspired flavors with a crispy, toasty baguette. Tender chunks of chicken are seared with garlic and glazed in a sweet chili sauce, then piled high with quick-pickled carrots and cucumber, fresh cilantro, and crunchy fried onions. A smear of spicy mayo adds just the right kick.

On the side, golden-brown potato wedges are roasted until crispy and served with a creamy garlic aioli for dipping. It’s a satisfying, flavor-packed dinner that comes together in under an hour.

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Ingredients

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. In a medium microwave-safe bowl, combine carrots, cucumber, vinegar, ½ tsp sugar, and a pinch of salt (for 4 servings: 1 tsp sugar and a big pinch of salt). Microwave for 30 seconds. Set aside to pickle, stirring occasionally. Toss potato wedges 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.
3. 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.
4. In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper to make garlic aioli.
5. 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 sandwiches, potato wedges, and remaining pickled veggies between plates. Serve with garlic aioli on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with thinly sliced pork or tofu. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and potatoes before assembling sandwiches.

Can I make the pickled veggies without a microwave?

Yes, combine the ingredients in a bowl and let sit at room temperature for 15-20 minutes, stirring occasionally.