Banh Mi with honey‑lemon chicken and pickled vegetables

• boneless skinless chicken thighs↗400 g
• butter↗4 tsp

  softened

• vegetable oil↗2 tsp
• medium baguettes↗2
• mayonnaise↗6 tsp
• coarse pâté↗8 tsp
• cucumber↗½

  seedless, sliced into sticks

• a small handful of coriander
• a small handful of mint leaves
• green onion↗2

  sliced into sticks

• red chili↗½

  sliced

• crispy fried shallot onions2 tsp
• a large pinch of ground black pepper

  (optional)

• rice wine vinegar125 ml
• granulated sugar↗125 g
• морква↗125 г

  нарізана соломкою

• дайкон↗125 г

  нарізаний соломкою

• легкий соєвий соус↗1 ст. л.
• устрицьовий соус↗1 ст. л.
• рисовий оцет↗2 ч. л.
• рибний соус↗1 ч. л.
• кристалізований цукор↗2 ч. л.
• мед↗3 ч. л.
• дрібно нарізані стебла лемонграсу2 ст. л.

  (2-3 стебла)

• часник↗2

  дрібно нарізаний або натертий

• дрібно нарізаний чилі½ ст. л.

  (за бажанням)

• малка червона цибулина↗½

  дрібно нарізана

• кунжутна олія↗4 ст. л.

Step-by-step instructions

1. 1

   First, prepare the carrot‑daikon pickles. In a saucepan over medium heat warm the rice vinegar and sugar, stirring constantly until the sugar dissolves. Remove from heat and let cool to room temperature. Transfer the carrot and daikon to a sterilised jar, pour in the cooled vinegar mixture, seal and refrigerate for 1–3 hours. Store up to a month.

2. 2

   In a large bowl combine the pickling ingredients, add the chicken and mix thoroughly so the meat is evenly coated. Marinate in the refrigerator for at least 3 hours or overnight.

3. 3

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Remove the chicken thighs from the marinade, shaking off excess liquid, keeping the marinade aside. Grease a tray with 2 tsp butter and lay the thighs on it. Bake 25–30 min, then slice the chicken into large strips and set aside. Lower the oven temperature to the minimum.

4. 4

   In a skillet over medium heat warm the vegetable oil, pour in the remaining marinade. Bring to a gentle boil, then add the chicken strips and toss quickly so they are evenly coated with the sauce. Stir frequently to prevent burning. Cook 5 min until the chicken turns golden.

5. 5

   Toast the baguettes in the oven for 2–3 min. Slice them lengthwise, scoop out a little of the soft interior to make room for the filling. Spread one side of each baguette with softened butter, then spread mayonnaise on the other side. Spread coarse pâté on the mayonnaise side. Layer cucumber, 2 tbsp of the pickled vegetables, chicken, coriander, mint and green onion. If desired, sprinkle with sliced chili, crispy fried shallots and a pinch of ground black pepper.