Curry Chicken Banh Mi with Sesame Ginger Potato Wedges and Hoisin Mayo

This sandwich is a vibrant mash-up of Vietnamese banh mi and Indian-inspired flavors. Tender dark meat chicken is seasoned with curry powder and glazed with sweet chili sauce, then piled into a toasted baguette with tangy quick-pickled carrots, crisp cucumber and a savory-sweet hoisin mayo. It’s a bold, satisfying meal that comes together in under an hour.

On the side, potato wedges get a crunchy, aromatic coating of sesame ginger crunch, roasted until golden and fluffy. The contrast of textures and flavors-crunchy, creamy, spicy and tangy-makes every bite exciting. Perfect for a weeknight dinner that feels like a special occasion.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 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. Cut potatoes into ½-inch-thick wedges. Roughly chop cilantro. Halve baguettes lengthwise. Trim and thinly slice cucumber lengthwise into planks, then slice crosswise into sticks.
2. Toss potatoes on a baking sheet with a large drizzle of oil, sesame ginger crunch, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, in a medium microwave-safe bowl, combine carrots, vinegar, 1 tsp sugar and 1 tsp salt (2 tsp sugar and 2 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until tender, 60-90 seconds. Uncover and stir in cilantro. Refrigerate until ready to serve.
4. Open package of chicken and drain off any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; season with curry powder, a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat. Stir in chili sauce until chicken is evenly coated.
5. In a small bowl, combine mayonnaise and hoisin. Taste and season with salt and pepper if necessary. Toast baguettes until golden brown.
6. Spread cut sides of baguettes with half the hoisin mayo. Fill baguettes with chicken and any remaining pan sauce, cucumber and as many pickled carrots (draining first) as you like. Divide sandwiches and potato wedges between plates. Serve with remaining hoisin mayo and any remaining pickled carrots on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and more flavorful. If using breast, cook just until done to avoid dryness.

What can I substitute for sesame ginger crunch?

Try a mix of panko breadcrumbs, sesame seeds and ground ginger for a similar crunch.

Can I make this gluten-free?

Use gluten-free baguettes and ensure your hoisin sauce and chili sauce are gluten-free. The sesame ginger crunch may contain wheat; substitute with a gluten-free alternative.