Num Pang – Cambodian Baguette Sandwich

Ingredients

• 4 Baguette
• 1 lb Chicken Thighs
• 1/4 cup Soy Sauce
• 2 tablespoons Honey
• 2 tablespoons Vegetable Oil
• 1/2 cup Carrots
• 1/2 cup Daikon Radish
• 1/4 cup Rice Vinegar
• 1 tablespoon Sugar
• 1/4 cup Mayonnaise
• 1 tablespoon Sriracha
• 1/2 cup Cilantro Leaves
• 1/4 cup Cucumber

Directions

1. Step 1: In a medium bowl, whisk together the soy sauce and honey to create a marinade.
2. Step 2: Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
3. Step 3: While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.
4. Step 4: In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
5. Step 5: Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Step 6: Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.
7. Step 7: While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.
8. Step 8: Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
9. Step 9: Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.
10. Step 10: Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
11. Step 11: Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
12. Step 12: Close the sandwiches by pressing the top half of each baguette down gently.