You Made What? Bánh Đùi Gà

Time for another round of "You Made What?", wherein I try to recreate foods that my brother is eating in Ho Chi Minh City, Vietnam. After seeing a picture of this one, I knew it had to be done. Bánh Đùi Gà, or Chicken Thigh Cake, looks incredible. But perhaps more importantly, I took one look at it and knew it could be translated into a super easy, quick, tasty weeknight meal. I took some creative liberties with this one, especially since there was no recipe to be found. But the result looks pretty similar, is pretty tasty, and took about 30 minutes from start to finish.  Off we go!

Bánh Đùi Gà (Chicken Thigh Cakes)

• 1 package puff pastry; I recommend Dufour
• 1/2 rotisserie chicken
• 1/3 c hoisin sauce
• 1 heaping Tbsp chili paste (to taste)
• 4 Tbsp sweet chili sauce
• cilantro

Defrost puff pastry according to the package's instructions. Preheat oven to 375 degrees. Shred the meat of the rotisserie chicken and place in a medium bowl. Add hoisin and chili paste, and stir until combined.

Divide your puff pastry into large rectangles; if you're using Dufour, I divided one pack into four rectangles. These are huge. Spoon the chicken mixture onto each of the four rectangles. Fold up the back half of the puff pastry, then fold the sides over one another (like a burrito that's open on one end.) Spread on a greased baking sheet. Bake until pastry is golden brown, about 20-25 minutes.

Spread chili sauce over each warm cake so that it melts slightly, and garnish with cilantro. Enjoy!