Sriracha-Marinated Chicken Bánh Mì
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 large carrot, julienned on a mandoline or sliced thinly
  • 1 daikon, julienned on a mandoline or sliced thinly
  • 2 white-wine vinegar
  • 6 tablespoon sriracha
  • 3 tablespoon ponzu sauce
  • juice of 1 lemon
  • 4 boneless chicken thighs
  • 3 tablespoon mayonnaise, preferably kewpie
  • 1 baguette
  • 1/2 cucumber, peeled and sliced thinly lengthwise, preferably on a mandoline
  • 8 tablespoon pâté
  • handful of cilantro, stemmed
Directions
  1. First step is a quick pickle of the carrots and daikon; in a bowl, soak in the white-wine vinegar for about 30 minutes.
  2. Next, the marinade. Mix together 3 tablespoons of the Sriracha, ponzu, and lemon juice in a medium-sized bowl. Add the chicken and marinate for 30 minutes. Meanwhile, prepare a Sriracha mayonnaise to dress the sandwich. In a small bowl, mix together the Sriracha and mayonnaise, then reserve.
  3. Preheat a grill over high heat. Cook the chicken for 3 minutes on each side. Slice the baguette in 1/2, then half again lengthwise being careful to maintain the seam on 1 side. Let the chicken rest while you grill bread (watch carefully and cook for only about 1 minute, just until there are grill marks).
  4. For assembly, take the grilled bread and lather the entire surface of each inside with the Sriracha mayonnaise. Drain the pickled shredded carrot and daikon and lay lengthwise along the bread making sure to cover the entire length of the bread with pickled carrot. Evenly layer the pâté the full length of the sandwich. Cover evenly with the thin slices of cucumber (preferably 2 slices lengthwise side by side).
  5. Slice each chicken thigh in 1/2 along the side so that you have to thin, long pieces of thigh meat. Evenly layer cilantro leaves along the length of the bottom sandwich layer, then top with 4 half pieces of chicken thigh evenly across the bottom half of the sandwich. Repeat to make the other sandwich. Slice each sandwich in 1/2 and serve.