Boneless Dings Bahn Mi
Boneless Dings Bahn Mi
Directions
- Fry 5 Breaded Boneless Dings in deep fryer at 350°F for 6 to 8 minutes or until golden brown and a thermometer inserted into the chicken reads 165°F.
- Spread bottom of bolillo roll with 2 tablespoons cilantro lime aioli.
- Layer with Breaded Boneless Dings, 1/2 cup carrot cucumber slaw, 5 jalapeño slices and 1 tablespoon cilantro leaves. Replace roll top.
Ingredients
- 120 pieces Pilgrim's® Breaded Boneless Dings®
- 24 ea. Bolillo rolls, sliced
- 3 cups Cilantro Lime Aioli, (see recipe below)
- 3 qts. Carrot Cucumber Slaw, (see recipe below)
- 2 cups jalapeño(s), fresh, sliced thin
- 1 1/2 cup cilantro, fresh, leaves
Cilantro Lime Aioli
Directions
- Whisk all ingredients in a large bowl. Refrigerate until service.
Ingredients
- 2 1/2 cups mayonnaise
- 1 1/2 cups cilantro, fresh, chopped
- 6 tbsp. lime, juice
- 4 1/2 tsp. salt
- 4 1/2 tsp. Black Pepper
Carrot Cucumber Slaw
Directions
- Combine the carrots, cucumbers and cilantro in a large bowl.
- Whisk together the remaining ingredients in a small bowl. Add dressing to carrot mixture; toss to coat.
Ingredients
- 6 cups Carrots, julienned
- 6 cups cucumber, julienned
- 3/4 cup cilantro, fresh, chopped
- 3 cups oil, vegetable
- 1 1/2 cups rice wine vinegar
- 3/4 cup oil, sesame
- 3/4 cup honey
- 1/2 cup sesame seeds
- 1/2 cup mustard, dijon
- 6 tbsp. soy sauce