How to Eat Chicken for Breakfast

There are 3 million chicken recipes on the internet. We’re here to show you the good ones. Win, win.

Today: What do you get when you add chicken and do chua to a breakfast sandwich? The perfect excuse to eat bánh mì in the morning.

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Would it be an exaggeration to say that this sandwich combines three of our great loves? Possibly, but we’re going to say it anyways: This breakfast contains a golden trifecta between English muffin halves—bánh mì components, an egg sandwich, and, of course, chicken. Chicken for breakfast?? you say. Trust us on this one: Not only does the addition of chicken complement the egg and do chua, but it keeps you full through lunch. Now that’s a winner winner chicken breakfast.

Bánh Mì Breakfast Sandwich

Makes 1 breakfast sandwich

For the do chua:

1 carrot, peeled and julienned
1 daikon, peeled and julienned
1 teaspoon salt
1/2 cup plus 2 teaspoons sugar, divided
1 1/4 cups white vinegar
1 cup warm water

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For the chicken and assembly:

1 boneless, skinless chicken thigh
Salt and pepper, to taste
1 English muffin, halved
1/2 teaspoon Sriracha
1/4 teaspoon sugar
2 teaspoons mayonnaise
1/2 avocado, sliced
1/4 cup cucumber, julienned
1 egg, fried
1 tablespoon cilantro leaves

Save (and print) the full recipe here.

Photo by Bobbi Lin

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week’s Winner, Winner, Chicken Dinner.