Crispy Chicken Banh Mi Bowls
Ingredients
- 1/2 cup EACH: water AND rice vinegar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 1/4 cup EACH daikon radish ribbons AND carrot ribbons
see notes
- 1 1/4 - 1 1/2 pounds boneless
skinless chicken breast, or thighs
- salt and pepper
- 1 tablespoon EACH: sugar
sriracha, rice vinegar, lemongrass paste, AND fish sauce, see note
- 1/4 cup low sodium soy sauce
- 1 small onion
quartered
- 1 jalapeño
sliced, seeds and ribs removed for less spicy
- 4 cloves garlic
pressed
- 1/2 bunch cilantro leaves + stems
- 1 tablespoon sesame oil
- white rice or quinoa
sliced jalapeños, chopped cilantro, sliced cucumbers, sriracha mayo, see notes for recipe
Directions
- 1
Pickled veggies: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
- 2
Crispy chicken: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.
- 3
Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.
- 4
Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.
- 5
Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.
- 6
Assemble: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.
Crispy Chicken Banh Mi Bowls
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Ratings & Reviews
Based on 65 ratings
Rating Breakdown
About this Recipe
Craving the vibrant, complex flavors of a banh mi sandwich, but in a convenient, hearty bowl? These Crispy Chicken Banh Mi Bowls deliver all the authentic taste you love, featuring tender chicken and tangy pickled vegetables, perfect for a satisfying meal.
Why This Recipe Works
This recipe shines by leveraging your pressure cooker to quickly cook the chicken, then giving it a crucial stint under the broiler. This two-step approach ensures the chicken is incredibly tender on the inside yet wonderfully crispy on the outside, offering a textural contrast that truly elevates the dish. The balance of sweet, savory, and spicy notes from the chicken marinade and sriracha mayo creates an irresistible flavor profile.
What to Expect
Prepare for a symphony of textures and tastes in every bite. You'll savor succulent, crispy chicken marinated with lemongrass and fish sauce, contrasted by the bright, crunchy tang of quickly pickled daikon and carrot ribbons. The creamy, subtly spicy sriracha mayo ties everything together, while fresh cilantro, cool cucumber, and fiery jalapeño slices add layers of freshness and heat. Served over fluffy white rice or protein-rich quinoa, it's a wonderfully balanced and incredibly flavorful meal that feels both wholesome and indulgent.
Customization & Variations
Feel free to adapt these banh mi bowls to your preference. While boneless, skinless chicken breast is called for, chicken thighs can be used for an even more tender and juicy result. For those who prefer less heat, remember to remove the seeds and ribs from the jalapeño before slicing. You can also adjust the amount of sriracha in the mayo or on the chicken to suit your spice tolerance. For a different base, quinoa offers a nutty, nutritious alternative to white rice.
Serving & Context
These Crispy Chicken Banh Mi Bowls are ideal for a delicious weeknight dinner that feels like a special takeout treat. Serve them immediately, ensuring each bowl gets a generous helping of the flavorful chicken, tangy pickled veggies, fresh garnishes, and a drizzle of the creamy sriracha mayo.