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Boneless Wing Bahn Mi
“Adding global inspirations to your sandwich menu can be perceived as higher value, along with bringing menu distinction and craveability.”
Flavor & The Menu, “The Modern Global Sandwich,” Winter 2013.
Crispy Pierce Chicken® Boneless Wing Dings® served in a soft bolillo roll topped with a zesty cilantro lime aioli, shaved carrot cucumber slaw, jalapeño peppers and fresh cilantro.
INGREDIENTS
Pierce Chicken® Boneless Wing Dings®  (Code #111125) 7½ pounds (120 pieces) (Approx. 1½ bags)
Bolillo rolls, sliced 24 each
Cilantro lime aioli (recipe provided) 3 cups
Carrot cucumber slaw (recipe provided) 3 quarts
Jalapeño peppers, fresh, sliced thin 2 cups
Cilantro leaves, fresh 1½ cups
METHOD

To make one serving:

  1. Fry 5 Boneless Wing 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.
  2. Spread bottom of bolillo roll with 2 tablespoons cilantro lime aioli.
  3. Layer with Boneless Wing Dings,® ½ cup carrot cucumber slaw, 5 jalapeño slices and 1 tablespoon cilantro leaves. Replace roll top

CILANTRO LIME AIOLI

Mayonnaise 2½ cups
Cilantro, fresh, chopped 1½ cups
Lime juice 6 tablespoons
Salt 4½ teaspoons
Black pepper 4½ teaspoons

Makes 3 cups:

  1. Whisk all ingredients in a large bowl. Refrigerate until service.

CARROT CUCUMBER SLAW

Carrots, julienned 6 cups
Cucumbers, julienned 6 cups
Cilantro, fresh, chopped ¾ cup
Vegetable oil 3 cups
Rice wine vinegar 1½ cups
Sesame oil ¾ cup
Honey ¾ cup
Sesame seeds ½ cup
Dijon mustard ½ cup
Soy sauce 6 tablespoons

 

  1. Combine the carrots, cucumbers and cilantro in a large bowl.
  2. Whisk together the remaining ingredients in a small bowl. Add dressing to carrot mixture; toss to coat.
Main Ingredient
Boneless Dings
Boneless Dings
Product Code 111125
Case Pack: 5 lb (2 units)
Net Wt: 10 lb

All in Great Taste

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