Ingredients
The Meat:
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 garlic cloves chopped
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- Salt and pepper
- 1/2 pound boneless chicken thighs thinly sliced
The Pickles:
- 1/2 cup daikon peeled and julienned
- 1/2 cup carrot peeled and julienned
- 1 tablespoon rice vinegar
- 1/2 tablespoon sugar
- pinch salt
The Sandwiches:
- 2 small baguettes
- fresh cilantro leaves
- 1 cucumber thinly sliced
Instructions
- Combine the soy sauce, fish sauce, chopped garlic, sugar, and sesame oil in a large bowl and whisk well. Season with salt and pepper.
- Add the sliced chicken thighs and toss to coat. Let the meat marinate for at least 30 minutes in the fridge.
- Place the daikon and carrot sticks in a bowl. Add the rice vinegar, sugar, and salt. Stir and toss to coat. Let it sit for 10 minutes in the fridge.
- Heat a grill pan to medium-high and add the marinated chicken. Cook the meat for 3 minutes on each side until cooked and browned. Set aside.
- Divide the cooked chicken evenly between the sandwiches and top with the pickled vegetables, cucumbers, and cilantro leaves. Cut in half or leave as a whole.
