Ingredients:

  • 4 boneless, skinless chicken thighs (about 1 pound / 450 g)
  • 2 tablespoons soy sauce (30 mL)
  • 1 tablespoon fish sauce (15 mL)
  • 1 tablespoon honey (15 g)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (5 g)
  • 1 tablespoon lime juice (15 mL)
  • 1 tablespoon vegetable oil (15 mL)
  • 1 cup carrot, julienned (about 120 g)
  • 1 cup daikon radish, julienned (about 120 g)
  • 1/2 cup rice vinegar (120 mL)
  • 1/4 cup sugar (50 g)
  • 1 teaspoon salt (5 g)
  • 4 baguettes (preferably Vietnamese or French style)
  • 1/2 cup mayonnaise (120 mL)
  • 1 tablespoon sriracha (optional) (15 mL)
  • Fresh cilantro leaves (to taste)
  • Slices of cucumber (for garnish)

Instructions:

  1. In a bowl, whisk together soy sauce, fish sauce, honey, garlic, ginger, lime juice, and vegetable oil.
  2. Place chicken thighs in a zip-top bag or shallow dish, pour marinade over, seal, and refrigerate for at least 30 minutes.
  3. In a separate bowl, combine rice vinegar, sugar, and salt. Whisk until dissolved. Add julienned carrots and daikon radish to the vinegar mixture, ensuring they are submerged. Let sit for 15-30 minutes.
  4. Preheat the grill over medium-high heat. Grill chicken for about 5-7 minutes per side or until the internal temperature reaches 165°F (75°C).
  5. In a small bowl, mix mayonnaise with sriracha if using. Slice baguettes and spread mayo mixture on both sides.
  6. Add grilled chicken to each baguette, layer with pickled vegetables, fresh cucumber slices, and cilantro.
  7. Cut in half if desired and enjoy immediately!