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.

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

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.