Banh Mi (Using Raw Chicken)

Instructions

Pre-Preparation

1. Prep the chicken:
a. Trim the lemongrass and peel the garlic and red onion.
b. To make the marinade, add olive-canola oil, fish sauce, oyster sauce, hoisin sauce, brown sugar, lime juice, red pepper flakes, lemongrass, garlic, and red onion to a food processor and process until chopped and combined.
c. In a container, mix the marinade and chicken thighs until well combined.
d. Marinate in a sealed container in refrigerator for at least 4 hours or overnight.

2. Cut cucumbers into 1/4″ sticks.
3. Chop cilantro.
4. Slice jalapenos into 1/4″ slices.
5. Preheat oven to 425 degrees F.

Preparation

1. Cook the chicken:
a. Prepare full size sheet pans with metal rack. Spray with pan spray.
b. Arrange chicken pieces onto the rack in a single layer - About 20-24 per pan.
c. Cook chicken at 425 for 25-30 minutes or until internal temperature reaches 165 degrees F.
d. Onced cooked, slice chicken into 1/4 inch strips that are 3oz. in weight.

2. Prepare the pickled carrots and daikon:
a. In a bowl, dissolve sugar into rice vinegar and sesame oil.
b. Peel carrots and daikon and then cut into 1/4″ sticks.
c. Add the carrot and daikon sticks to the vinegar-oil mixture and let pickle for at least 1 hour, stirring occassionally.

3. Assemble sandwiches:
a. Cut baguettes (1 baguette = 9oz.) into thirds (this will create 3oz. baguette rolls).
b. Spread 1/2 Tbsp of mayo onto inside of baguette rolls.
c. Place pickled veggies inside, then cucumber sticks.
d. Place 3oz. of sliced chicken and top with cilantro and jalapeno slices.

Serving

Serving = 1 Sandwich