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

These sweet chili chicken banh mi sandwiches bring together bold flavors and satisfying textures. Garlicky seared chicken is glazed with sweet chili sauce, then piled high with tangy pickled carrots and cucumber, crispy fried onions and a smear of spicy mayo on a toasted baguette.

On the side, golden-brown potato wedges are roasted until tender and served with extra pickled veggies and a creamy garlic aioli for dipping. It’s a complete meal that’s perfect for a weeknight dinner or a casual gathering.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView 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

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView 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 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. 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 chicken thighs instead of chicken breast?

Yes, you can substitute boneless skinless chicken thighs. Adjust cooking time as needed until cooked through.

How do I make the garlic aioli?

The garlic aioli is made by combining mayonnaise with garlic powder, salt and pepper as directed in step 4.

Can I prepare the pickled veggies in advance?

Absolutely! The pickled carrots and cucumber can be made up to 3 days ahead and stored in the refrigerator.