Boneless Wing Bahn Mi
“Adding global inspirations to your sandwich menu can be perceived as higher value, along with bringing menu distinction and craveability.”
Crispy Pierce Chicken® 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.
PREPARATION & COOKING:
Refer to package label for preparation instructions
7½ pounds (120 pieces) (Approx. 1½ bags)
Bolillo rolls, sliced
24 each
Cilantro lime aioli (recipe provided)
3 cups
Carrot cucumber slaw (recipe provided)
3 quarts
Jalapeño peppers, fresh, sliced thin
2 cups
Cilantro leaves, fresh
1½ cups
To make one serving:
- 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.
- Spread bottom of bolillo roll with 2 tablespoons cilantro lime aioli.
- Layer with Breast Chunks, ½ cup carrot cucumber slaw, 5 jalapeño slices and 1 tablespoon cilantro leaves. Replace roll top
CILANTRO LIME AIOLI
Mayonnaise
2½ cups
Cilantro, fresh, chopped
1½ cups
Lime juice
6 tablespoons
Salt
4½ teaspoons
Black pepper
4½ teaspoons
Makes 3 cups:
- Whisk all ingredients in a large bowl. Refrigerate until service.
CARROT CUCUMBER SLAW
Carrots, julienned
6 cups
Cucumbers, julienned
6 cups
Cilantro, fresh, chopped
¾ cup
Vegetable oil
3 cups
Rice wine vinegar
1½ cups
Sesame oil
¾ cup
Honey
¾ cup
Sesame seeds
½ cup
Dijon mustard
½ cup
Soy sauce
6 tablespoons
- Combine the carrots, cucumbers and cilantro in a large bowl.
- Whisk together the remaining ingredients in a small bowl. Add dressing to carrot mixture; toss to coat.