Chicken Bite Banh Mi


Chicken Bite Banh Mi

Discover the Chicken Bite Banh Mi, a culinary experiment born out of a quest to blend bold flavours with a cult favourite. This recipe harmoniously combines succulent and sticky ginger chicken meatballs with the quintessential elements of a banh mi sandwich.

The idea for this delectable creation took shape during a culinary exploration, with the aim of infusing the classic banh mi with a tantalizing twist of sticky ginger goodness. The result? Tender chicken meatballs, infused with the fragrant essence of ginger, aromatic garlic, coriander (for the haters – trust me, it’s a whole new flavour when cooked into the bites) and a hint of sesame oil.

Not only does the Chicken Bite Banh Mi captivate your taste buds, but it also offers a range of nutritional benefits. The lean chicken breast mince provides a high-quality source of protein, while the ginger and garlic contribute their anti-inflammatory and immune supporting properties. To top it off, the instant pickled daikon and carrot add a delightful crunch and a dose of fibre and beneficial nutrients.

Perfect for sharing and enjoying with loved ones, this recipe is ideal for casual get-togethers, picnics, or as a unique lunch option. As you savour each bite, you’ll experience the harmonious mingling of flavours and textures.

Ready to embark on a culinary adventure? Gather the following ingredients and follow the recipe below to create your own Chicken Bite Banh Mi masterpiece:

mini banh mi

Chicken Bite Banh Mi

Introducing the Chicken Bite Banh Mi: succulent ginger chicken meatballs, sticky and flavourful, nestled in a crusty bread roll. With pickled daikon and carrot, fresh cucumber and herbs, it’s a fusion of East Asian and Vietnamese culinary traditions, creating a handheld adventure that takes your taste buds on a vibrant journey!
Prep Time 15 minutes
Cook Time 10 minutes
Course Dinner, Entertaining, lunch, Main Course
Cuisine Asian, Fusion, Vietnamese


Chicken Bites

  • 500 g chicken breast mince
  • 1 egg
  • 1/3 cup bread crumbs
  • 1 TBS coriander stalks finely chopped
  • 1 spring onion finely chopped
  • 1 TBS minced ginger
  • 2 cloves of garlic crushed
  • 1 TBS sesame oil
  • 2 TBS soy sauce
  • a pinch of chilli flakes optional
  • salt and pepper
  • 1 TBS olive oil
  • 1 tsp teaspoon sesame oil
  • 2 TBS kecap manis or sweet soy sauce
  • 1 TBS sesame seeds

To Serve

  • 12 mini crusty bread rolls
  • mayonnaise
  • pickled carrot see recipe below
  • pickled daikon (optional) see recipe below
  • cucumber thinly sliced
  • spring onion
  • coriander leaves
  • fresh red chili thinly sliced (optional)

Pickled Carrot & Daikon

  • 1 C carrot, peeled and julienne
  • 1 C daikon, peeled and julienne (optional, if not using, replace with additional carrot)
  • 1 TBS sugar
  • 1/2 tsp salt
  • 1/4 C rice wine vinegar
  • 1/4 C white vinegar
  • 1/2 C water


  • In a large bowl, combine chicken breast mince, egg, bread crumbs, coriander stalks, spring onion, minced ginger, crushed garlic, sesame oil, soy sauce, salt, and pepper, and chilli flakes if using. Mix thoroughly until well combined.
  • Shape the mixture into bites, approximately the size of golf balls. If the mix is too wet, use two spoons to space bite size pieces directly into your hot fry pan.
  • Heat olive oil and sesame oil in a large non-stick pan over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until browned and cooked through on all sides.
  • Once the chicken bites are cooked through, pour the kecap manis over the top of them and toss ensuring they are evenly glazed. Turn off the heat and sprinkle sesame seeds over the meatballs and gently toss to coat.
  • Cut the mini crusty bread rolls down the middle, as you would for a hotdog, creating a pocket for the fillings. Spread mayonnaise on both sides of the rolls.
  • Fill each roll with pickled carrot (and daikon if using), cucumber slices, spring onion, and coriander leaves.
  • Place 2-3 sticky ginger chicken bites on top of the vegetables. Garnish with fresh red chili slices.
  • Serve and enjoy your Chicken Bite Banh Mi creation!

To Pickle Your Daikon & Carrot (optional)

  • Place sugar, salt, vinegars and water into a bowl and mix to dissolve to sugar and salt. Submerge your carrot and daikon in the liquid and let it sit for at least 30 minutes. Note you can pickle them separately or together, and if not using daikon, double the carrot.


Get ready to elevate your taste buds and embark on a culinary adventure with the tantalising flavours of the Chicken Bite Banh Mi!
Keyword asian style chicken meatballs, bahn mi, Banh mi, chicken bite banh mi, chicken meatball banh mi, dietitian, healthy homemade banh mi, marianne hudson, simple banh mi recipe, vietnamese fusion banh mi




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Meet Marianne

brunching, baking and sipping tea


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