Num Pang – Cambodian Baguette Sandwich

Chicken · world favourite.

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

Method

1. Whisk — In a medium bowl, whisk together the soy sauce and honey to create a marinade.
2. Add ingredients — 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. Marinate — 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. Mix together — In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
5. Heat the pan — Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Marinate — 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. Continue cooking — 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. Continue cooking — Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
9. Drain — Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.
10. Continue cooking — Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
11. Continue cooking — Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
12. Continue cooking — Close the sandwiches by pressing the top half of each baguette down gently.

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