Full Recipe

Boneless Wing Bahn Mi

Breaded Boneless Dings 2/5# Fully Cooked

Crispy Fully Cooked Breaded Boneless Skinless Chicken Breast Chunks Smoke Flavor Added served in a soft bolillo roll topped with a zesty cilantro lime aioli, shaved carrot cucumber slaw, jalapeño peppers and fresh cilantro.

Recipe Preparation

Yield:
24 servings

Ingredients

  • 7 1/2 (120 Pieces) (Approx. 1 1/2 Bags)
    Pilgrim's® Breaded Boneless Wing Dings® 2/5# FC
  • 24 each
    Bolillo rolls, sliced
  • 3 c
    Cilantro lime aioli (recipe provided)
  • 3 qt
    Carrot cucumber slaw (recipe provided)
  • 2 c
    Jalapeño peppers, fresh, sliced thin
  • 1 1/2 c
    Cilantro leaves, fresh

Method

  1. Fry 5 Breast Chunks in deep fryer at 350°F for 6 to 8 minutes or until golden brown and a thermometer inserted into the chicken reads 165°F.

  2. Spread bottom of bolillo roll with 2 tablespoons cilantro lime aioli.

  3. Layer with Breast Chunks, 1/2 cup carrot cucumber slaw, 5 jalapeño slices and 1 tablespoon cilantro leaves. Replace roll top.

Yield:
3 cups

Ingredients

  • 2 1/2 c
    Mayonnaise
  • 1 1/2 c
    Cilantro, fresh, chopped
  • 6 tbsp
    Lime juice
  • 4 1/2 tsp
    Salt
  • 4 1/2 tsp
    Black pepper

Method

  1. Whisk all ingredients in a large bowl. Refrigerate until service.

Ingredients

  • 6 c
    Carrots, julienned
  • 6 c
    Cucumbers, julienned
  • 3/4 c
    Cilantro, fresh, chopped
  • 3 c
    Vegetable oil
  • 1 1/2 c
    Rice wine vinegar
  • 3/4 c
    Sesame oil
  • 3/4 c
    Honey
  • 1/2 c
    Sesame seeds
  • 1/2 c
    Dijon mustard
  • 6 tbsp
    Soy sauce

Method

  1. Combine the carrots, cucumbers and cilantro in a large bowl.
  2. Whisk together the remaining ingredients in a small bowl. Add dressing to carrot mixture; toss to coat.

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