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

These Vietnamese-inspired sandwiches are packed with flavor and texture. Garlicky seared dark meat chicken gets a sweet and spicy glaze, then is piled high with quick-pickled carrots and cucumber, crispy fried onions and a spicy mayo on toasted baguettes. Served alongside golden potato wedges and a creamy garlic aioli for dipping, this meal is a satisfying twist on a classic banh mi.

Perfect for a weeknight dinner, these sandwiches come together quickly with pre-prepped ingredients. The pickled veggies add a bright, tangy crunch that balances the rich chicken and spicy mayo. Don’t skip the garlic aioli-it’s the perfect dip for the wedges and a great extra spread for the sandwich.

Log in to save recipes and build weekly shopping lists.

Ingredients

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

10 ounce Diced Skinless Dark Meat ChickenView 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 (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.
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. In a small bowl, combine mayonnaise, remaining garlic powder, salt and pepper.
4. 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 breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful for this recipe.

What can I use instead of rice wine vinegar?

White wine vinegar or apple cider vinegar mixed with a pinch of sugar can be used as a substitute.

How do I make the garlic aioli?

Combine mayonnaise with garlic powder, salt and pepper to taste. For a stronger garlic flavor, add minced fresh garlic.