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Banh Mi Chicken Baguette
Preparation time:
15 minutes
Cook time:
20 minutes
Ingredients
Metric
Imperial
| 1 kg | 2,2 lb | chicken thighs |
| 65 ml | 0,25 cup | oyster sauce |
| 65 ml | 0,25 cup | hoisin sauce |
| 30 ml | 2 tbsp | soy sauce |
| 65 ml | 0,25 cup | sugar |
| 30 ml | 2 tbsp | honey |
| 4 | 4 | cloves garlic, finely chopped |
| 15 ml | 1 tbsp | fish sauce |
| 2,5 ml | 0,5 tsp | chinese 5-spice powder |
Preparation
Vietnamese-style chicken thighs
- In a bowl combine all marinade ingredients and mix well. Add the chicken thighs, turn to coat evenly, cover and refrigerate a minimum of 3 hours.
- Preheat grill and oil thoroughly. Remove thighs from marinade, place on the grill and brush with more marinade. Cook until internal temperature reaches 80°C (175°F). Keep warm.
Marinated vegetables
- In a bowl stir vinegar and sugar together to dissolve, add the julienned carrots and radishes and season with salt and pepper. Refrigerate.
The sandwich
- Slice the grilled chicken thighs into strips.
- Cut into baguettes lengthwise without cutting through, spread insides with spicy mayonnaise, top with lettuce leaves, chicken strips, marinated vegetables, cilantro and cucumber. Cut in two and serve.
Tips
Marinated vegetables
- 1 carrot, julienned
- 75 g daikon radish, julienned
- 45 ml (3 tbsp.) sugar
- 45 ml (3 tbsp.) rice vinegar
- Salt and pepper
Sandwiches
- 6 small sandwich baguettes
- ½ English cucumber, julienned
- Marinated vegetables
- ¼ cup fresh cilantro
- 12 leaves Boston or curly lettuce
- 175 ml mayonnaise with 15 ml (1 tbsp.) sriracha sauce
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