Blueberry Orange Chicken Bánh Mì

Sweet • Savory • Tangy • Crunchy

A Vietnamese-inspired sandwich layered with blueberry-orange glazed chicken, creamy chicken liver pâté, quick pickled vegetables, crisp cucumber, fresh cilantro, and savory ginger fish sauce mayo on toasted bread.

Yield: 4–6 sandwiches
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus brining time)

INGREDIENTS

Chicken Brine

  • 2 lbs chicken thighs or chicken breasts
  • 500 g (2 cups) water
  • 30 g (2 tbsp) salt
  • 25 g (2 tbsp) brown sugar
  • 2 bay leaves
  • 120 g (½ cup) orange juice

Blueberry Orange Glaze

  • 120 g (½ cup) Blueberry Hot Honey Mustard (BHHM)
  • 80 g (⅓ cup) orange juice
  • 50 g (¼ cup) brown sugar
  • 30 g (2 tbsp) soy sauce
  • 5 g (1 tsp) sesame oil
  • 3 g (1 tsp) cornstarch

Quick Pickled Carrots & Red Onion

  • 1 carrot, julienned
  • ½ red onion, thinly sliced

Pickling Liquid

  • 120 g (½ cup) vinegar
  • 120 g (½ cup) water
  • 25 g (2 tbsp) brown sugar
  • 5 g (1 tsp) salt
  • 1 g (¼ tsp) ginger powder

Chicken Liver Pâté

  • 1 lb chicken livers
  • 1 medium onion, diced
  • 3–4 garlic cloves
  • 113 g (1 stick) butter, divided
  • 1½ tsp salt

Ginger Fish Sauce Mayo

  • 120 g (½ cup) mayonnaise
  • 1 g (¼ tsp) ginger powder
  • 2–4 dashes fish sauce

Sandwich Assembly

  • Crusty sandwich rolls or baguettes
  • Thinly sliced radishes
  • Thinly sliced cucumber
  • Fresh cilantro

PREPARATION

Brine the Chicken

In a large bowl, combine water, salt, brown sugar, bay leaves, and orange juice.

Add chicken and refrigerate:

  • 2–4 hours for chicken breasts
  • 4–6 hours for chicken thighs

Once brined, remove chicken and pat dry thoroughly.

Make the Quick Pickles

In a bowl or jar, combine vinegar, water, brown sugar, salt, and ginger powder.

Add julienned carrots and sliced red onion.

Toss well and refrigerate while preparing the remaining ingredients.

Make the Chicken Liver Pâté

In a skillet over medium heat, melt half the butter and cook diced onion until soft and lightly golden.

Add garlic and cook for 30 seconds.

Add chicken livers and salt.

Cook until browned on the outside but still slightly pink in the center.

Transfer everything to a blender or food processor with the remaining butter and blend until smooth.

Refrigerate until chilled.

Make the Ginger Fish Sauce Mayo

Combine mayonnaise, ginger powder, and fish sauce in a small bowl.

Mix until smooth and refrigerate until ready to use.

Cook the Chicken

Place chicken into an air fryer at 390°F.

Cook until lightly browned and cooked through:

  • Chicken thighs: about 14–18 minutes
  • Chicken breasts: about 10–14 minutes

Flip halfway through cooking.

Glaze the Chicken

In a saucepan over medium heat, combine BHHM, orange juice, brown sugar, soy sauce, sesame oil, and cornstarch.

Cook until glossy and lightly thickened.

Toss cooked chicken in the glaze until evenly coated.

Return chicken to the air fryer for 5–6 minutes until sticky and caramelized.

Allow chicken to rest for several minutes before slicing thinly.

ASSEMBLY

Slice sandwich rolls or baguettes lengthwise.

Layer in the following order:

  • Ginger fish sauce mayo
  • Thinly sliced radishes
  • Blueberry orange glazed chicken
  • Pickled carrots and red onion
  • Thinly sliced cucumber
  • Chicken liver pâté
  • Fresh cilantro

Close sandwiches and serve immediately.

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