Malaysian Chicken Satay Banh Mi

Ingredients

Scaled for your household (4 portions) · original serves 4

• Street Kitchen Malaysian Peanut Satay Kit255 g
• Chicken tenders500 g
• Vegetable oil2 AU tbsp
• Burger buns4
  split
• Salt2 tsp
• Sugar2 tsp
• White vinegar2 AU tbsp
• Carrots1
  finely shredded
• Lebanese cucumber1
  cut lengthways into thin batons
• Japanese mayonnaise (optional)to taste
• Spring onions1
  sliced into thin strips
• Coriander bunch¼ cup
  leaves and stem for garnish
• Fresh chilli (optional)to taste

Method

1. 1

   Start the pickles by mixing salt, sugar and vinegar with the shredded carrot. Leave for 10 minutes, then drain.

2. 2

   Coat chicken in the kit's ginger-and-garlic paste. Heat half the oil and brown the chicken in batches for 3–5 minutes. Set aside. Lower the heat, add remaining oil and the kit's dried onion-and-garlic mix for 5 seconds, then add satay sauce and chicken. Cook for 1–2 minutes until cooked through.

3. 3

   Remove chicken to cool in the refrigerator and reserve the sauce separately. Spread cooled satay sauce on each roll's base and mayonnaise on the top. Add chicken, cucumber, pickled carrot, spring onion, coriander and optional chilli. Serve immediately.