Crisp chicken banh mi with chili mayonnaise and pickled vegetables

Preparation

Baking Directions:

For the chicken: Place the chicken in a glass bowl, then add the buttermilk and soak in the refrigerator for 4 to 6 hours.

Drain, then pat dry with paper towel.

Dip in the flour, then follow with the bread crumbs and continue to bread until all the chicken are breaded.

Reserve.

For the chili mayo: In a blender add the egg yolks, salt, siracha sauce then slowly drizzle the oil until it "naps" (coats the back of a spoon).

Transfer the mixture to mixing bowl, then season with salt and rice vinegar.

For the pickled vegetables: In a mixing bowl, combine all the julienned vegetables, then pour in ice-cold water and soak for 2 hours at room temperature.

Combine the rice vinegar, water, sugar and salt in a small sauce pot.

Bring to a simmer, then remove from the heat.

Drain the vegetables in a colander, then immediately add to the vinegar mixture, then pickle for at least 24 hours before using.

To assemble: Fry the bread in 350-degree oil until golden brown and crispy.

Transfer to a metal rack and drain the excess oil.

Split the baguette, then warm in the oven.

Spread with chili mayonnaise, then add the chicken, followed by the pickled vegetables, then the herbs.

Roll in brown butcher's paper, then cut to desired length.

Garnish with: mint, cilantro, Thai basil and crispy onions.