Chicken Banh Mi Sandwiches

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken thighs
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 3 cloves Garlic
• 1 tbsp Brown sugar
• 1 loaf French baguette
• 2 each Carrots, julienned
• 1 each Daikon radish, julienned
• 3 tbsp Rice vinegar
• 3 tbsp Mayonnaise
• 1 each Cucumber
• 1 each Jalapeño
• 1 bunch Cilantro
• 1 tbsp Sriracha

Instructions

1. At least 30 minutes ahead (or up to a few hours), combine the julienned carrots and daikon with the rice vinegar and a pinch of salt and sugar in a bowl. Let sit at room temperature to quick-pickle, stirring occasionally.
2. In a shallow dish, whisk together the soy sauce, fish sauce, minced garlic, and brown sugar. Add the chicken thighs, turn to coat, cover, and marinate in the refrigerator at least 20 minutes.
3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and cook 6-7 minutes per side, until the internal temperature reaches 165°F and the juices run clear. Let rest 3 minutes, then slice.
4. Slice the baguette into four 6-inch sections and split each lengthwise, leaving one side attached like a hinge. Spread the cut sides with mayonnaise.
5. Layer the sliced chicken into each roll, then top with the drained pickled carrot and daikon, sliced cucumber, jalapeño, and cilantro.
6. Drizzle with sriracha to taste and serve immediately.