Spicy Chicken Banh Mi Fries

Yield: 12 Servings (16 oz. each)

Yield: 12 Servings (16 oz. each)

A banh mi without a bun? That's right—load up a plate of crispy lattice fries with spicy roasted chicken and top with quick-pickled veggies. So good!

Ingredient	Weight	Measure
White vinegar	32 fl. oz.
Water	32 fl. oz.
Sugar, white	6 oz.
Salt		3 Tbsp.
Red onion, thinly sliced	18 oz.	2 each
Carrots, thinly shredded	6 oz.	2 each
Cucumber, English, thinly sliced	16 oz.	1 each
Green onion, chopped		2 each
Cilantro, fresh, chopped		1/2 cup
Chicken thighs, skinless, boneless, thinly sliced	3 lbs.
Gochujang		6 Tbsp.
Garlic, minced		1 Tbsp.
Salt		to taste
Black pepper, ground		to taste
Simplot Conquest® Delivery+®: Clear Coated Lattice Cut Fries, Skin On	4.5 lbs.	1 bag
Mayonnaise, Kewpie-style	6 oz.
Cilantro sprigs		12 each
Lime wedges		12 each

Preparation Instructions:

Step 1

In a medium saucepan, combine vinegar, water, sugar and salt. Bring to a boil, and stir until sugar dissolves. Remove from heat, cool.

Step 2

In a medium container, combine red onion, shredded carrots, sliced cucumber, green onion, and cilantro. Pour cooled brine over vegetables and let marinate for a minimum of 1 hour.

Step 3

In a medium bowl, combine sliced chicken, gochujang, garlic, salt and pepper. Allow to marinate for 1 hour. Sauté and hold hot for service.

Step 4

For each serving, prepare 6 oz. fries according to package instructions. Keep hot. Place approximately 6 oz. of drained, pickled vegetables onto a small platter down the center. Surround the vegetables with fries. Top the vegetables with 4 oz. of cooked chicken thighs. Garnish with a drizzle of mayonnaise, cilantro sprig and a lime wedge.