Serves 4
Ingredients
- 2 medium carrots (julienned)
- 1 cup daikon radish (julienned) or bamboo shoots
- 2 Tbsp sugar
- ½ tsp salt
- 3 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 4 Tbsp vegetable oil (divided)
- 2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- ½ tsp red pepper flakes
- 2 tsp sugar
- 2 shallots (peeled)
- 3 cloves garlic
- 2 stalks fresh lemongrass (cut into pieces)
- 2 tsp lime zest
- 1½ lb boneless, skinless chicken thighs
- ¼ cup mayonnaise
- 2 tsp Sriracha
- 1 Tbsp lime juice
- 1 baguette (cut into 4 equal pieces, each cut in half)
- 1 jalapeno (de-seeded and thinly sliced)
- 1 cup cilantro
Directions
- Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
- Then prepare the chicken. In the bowl of a food processor, add 2 Tbsp oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
- Heat the remaining 2 Tbsp oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
- Combine the mayonnaise, Sriracha, and lime juice.