Thai Chicken Banh Mi

IngredientsPoultry, Vegetables, Bread, Dairy
Day PartDinner
Cuisine TypeAsian
thai bahn

The meatball gets a makeover in this GREY POUPON infused Thai chicken meatball baguette sandwich— the Thai Chicken Banh Mi is topped with Spicy Coconut Dijon Sauce and Pickled Carrots.


Pickled Carrots
24 fl oz (3 cups) rice wine vinegar
24 fl oz (3 cups) water
1 tsp. kosher salt
12 oz. (1-1/2 qt.) shoestring carrots

Spicy Coconut-Dijon Sauce
5.25 lb. (2 qt. + 2-1/2 cups) coconut milk
12 oz. (1-1/2 cups) GREY POUPON Classic Dijon Mustard
6 oz. (3/4 cup) Thai sweet chili sauce
6 oz. (3/4 cup) KRAFT MAYO Real Mayonnaise

6 lb. boneless skinless chicken thighs
egg whites, lightly beaten, 6 each 6 oz. (3/4 cup)
GREY POUPON Country Dijon Mustard 6 fl oz (3/4 cup)
nam pla (fish sauce) 3 fl oz (6 Tbsp.)
soy sauce 3 oz. (2 cups)
panko bread crumbs 6 oz. (1-1/2 cups)
PLANTERS Dry Roasted Peanuts finely chopped 4.5 oz. (3/4 cup)
garlic, minced 4.5 oz. (3/4 cup)
gingerroot, minced (3/4 cup)
lemon grass, chopped 3 oz. (6 each)
scallions, diced 3 oz. (12 each)
serrano chiles, diced 3 fl oz (6 Tbsp.)
canola oil

French bread baguettes (24 inch), ends trimmed, partially split and cut crosswise in half, 12 each
12 oz. (1-1/2 qt.) bean sprouts
1.5 oz. (1-1/2 qt.) fresh Thai basil leaves


PICKLED Carrots:

  1. Whisk vinegar, water and salt until well blended; pour over carrots. Refrigerate 4 hours. Meanwhile, prepare Spicy Coconut-Dijon Sauce.

SPICY Coconut-Dijon Sauce:

  1. Cook coconut milk in saucepan on medium-low heat until reduced to about 3 cups (or until reduced to about 1/2 cup for trial recipe), stirring frequently. Remove from heat; whisk in mustard and chili sauce. Cool completely. Whisk in mayonnaise. Refrigerate until ready to serve. Meanwhile, prepare Meatballs.


  1. Chop half the chicken into medium dice-size pieces. Place remaining chicken in food processor with eggs, mustard, nam pla and soy sauce; pulse until well blended. Saute bread crumbs, nuts, garlic, ginger, lemon grass, scallions and chiles in hot oil on medium heat 15 min.; cool. Add to chicken mixture; mix lightly. Use #40 scoop to make 120 meatballs (or 20 meatballs for trial recipe), about 1 oz. each. Refrigerate 1 hour.
  2. Bake meatballs in 400ºF convection oven 20 min. or until done (165ºF).

For each serving: Spread cut sides of 1 baguette piece with 1/4 cup Spicy Coconut-Dijon Sauce; fill with 5 meatballs and 1/4 cup each bean sprouts, Pickled Carrots and basil.


Prepare using KRAFT MAYO Light Mayonnaise.

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