Num Pang – Cambodian Baguette Sandwich
A delicious chicken recipe to enjoy at home. In a medium bowl, whisk together the soy sauce and honey to create a marinade. Add the chicken thigh strips to the marinade, ensuring each piece is fully...
Ingredientes
- 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
Instrucciones
- In a medium bowl, whisk together the soy sauce and honey to create a marinade.
- Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
- 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.
- In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
- 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.
- 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.
- Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
- Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.
- Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
- Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
- Close the sandwiches by pressing the top half of each baguette down gently.
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