Chicken Banh Mi Sliders
Mini Vietnamese-style sandwiches featuring marinated chicken thighs, crisp pickled vegetables, fresh cucumber, jalapeño, and cilantro, all layered on soft rolls. Perfect for quick dinners, party appetizers, or meal prep, these sliders are protein-rich, flavorful, and easy to assemble.
Equipment
- 1 Medium mixing bowl
- 1 small shallow dish
- 1 nonstick skillet
- 1 Baking sheet
- 1 knife and cutting board
Ingredients
Quick Pickled Carrots and Daikon:
- 2 tbsp distilled white vinegar
- ¼ cup water
- 1 tsp sugar
- 1 pinch salt
- ½ cup carrots cut into matchsticks
- ½ cup daikon radish cut into matchsticks
Chicken Banh Mi Sliders:
- 8 mini French rolls e.g., Rhodes Warm & Serve Artisan Rolls
- 2 tbsp melted butter
- 1.25 lbs boneless skinless chicken thighs
- 4 garlic cloves minced
- ¼ cup oyster sauce
- 2 tsp sesame oil
- 1 tbsp fresh or frozen lemongrass chopped
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp grape seed or canola oil
- ½ cucumber thinly sliced
- ½ jalapeño thinly sliced
- Fresh cilantro leaves
- Mayonnaise as needed
Instructions
- Prepare Quick Pickled Vegetables: In a medium mixing bowl, combine 2 tablespoons of distilled white vinegar, 1/4 cup of water, 1 teaspoon of sugar, and a pinch of salt. Stir until the sugar and salt have completely dissolved. Add 1/2 cup of carrot matchsticks and 1/2 cup of daikon radish matchsticks to the mixture. Cover the bowl tightly and refrigerate for at least 2 hours. This allows the vegetables to absorb a tangy, slightly sweet flavor while remaining crisp.
- Preheat Oven for Rolls: Set your oven to 375°F (190°C) to prepare for baking the mini French rolls later. Preheating ensures the rolls bake evenly and develop a golden, slightly crisp crust while staying soft and fluffy inside.
- Prepare Chicken for Marination: Trim any excess fat from 1.25 pounds of boneless, skinless chicken thighs. Using a fork, gently poke holes on both sides of each piece. Place the chicken in a small shallow dish, spreading the pieces evenly. Poking holes helps the marinade penetrate the chicken more deeply, ensuring tender, flavorful meat.
- Create Chicken Marinade: In a small bowl, combine 4 minced garlic cloves, 1/4 cup oyster sauce, 2 teaspoons sesame oil, 1 tablespoon chopped lemongrass (fresh or frozen), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Pour this mixture evenly over the chicken, making sure each piece is coated thoroughly. Gently massage the marinade into the chicken and let it sit for 10–15 minutes at room temperature. This step infuses rich, aromatic flavors into the meat.
- Sear Chicken on Skillet: Add 2 teaspoons of grape seed or canola oil to a nonstick skillet and heat over medium-high for 3–4 minutes. Once the oil shimmers, place the marinated chicken thighs in the skillet. Cook the chicken for 5–7 minutes on the first side to develop a caramelized crust. Flip the chicken and cook another 5–7 minutes on the other side. Searing locks in moisture while creating a flavorful exterior.
- Finish Cooking Chicken in Oven: Transfer the skillet with chicken into the preheated oven. Bake for 4–6 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove the chicken from the oven and place it on a clean plate. Let it rest for 6–8 minutes to allow juices to redistribute, ensuring tender, juicy meat when sliced.
- Prepare Mini French Rolls: Lower the oven temperature to 350°F (175°C). Brush the tops of 8 mini French rolls with 2 tablespoons of melted butter for added flavor and a golden finish. Place rolls on a baking sheet and bake as directed until lightly crisp and golden. Remove from the oven and cool for 5–10 minutes before assembling the sliders.
- Slice Chicken and Prepare Toppings: Once the chicken has rested, slice each piece into bite-sized portions. Thinly slice 1/2 cucumber and 1/2 jalapeño. Drain the pickled carrots and daikon. Gather fresh cilantro leaves and have mayonnaise ready for spreading. Preparing toppings ahead ensures smooth and fast assembly.
- Assemble Banh Mi Sliders: Cut each French roll in half horizontally. Spread mayonnaise on the bottom half, then layer sliced chicken on top. Add pickled carrots and daikon, cucumber slices, jalapeño, and fresh cilantro. Place the top half of the roll to complete the slider. Layering thoughtfully balances textures and flavors in every bite.
- Serve and Enjoy Immediately: Arrange sliders on a serving plate or board and serve while the rolls are warm, the chicken is juicy, and the pickled vegetables remain crisp. These sliders make a perfect quick dinner, snack, or appetizer, offering a delicious combination of savory, tangy, and fresh flavors.
Notes
- Always marinate the chicken for at least 10–15 minutes; this short time is enough to infuse the flavors deeply without making the meat mushy.
- Poking holes in the chicken allows the marinade to penetrate better, resulting in juicier, more flavorful meat.
- Quick pickling the vegetables in advance ensures they are crisp, tangy, and ready to assemble with minimal prep.
- Use mini French rolls or slider buns that have a soft interior and slightly crisp crust; they hold the fillings without getting soggy.
- Let the chicken rest after cooking to keep it tender and prevent the juices from escaping when sliced.
