Num Pang – Cambodian Baguette Sandwich
115 min · Serves 6 · By TheMealDB Import
- High Protein
- Chicken
- Dinner
- Lunch
- Sandwich
Chicken
Adapted from recipes-for-life.com
Ingredients
For 6 servings
- 4 Baguette
- 1 lbChicken Thighs
- ¼ cupSoy Sauce
- 2 tablespoonsHoney
- 2 tablespoonsVegetable Oil
- ½ cupCarrots
- ½ cupDaikon Radish
- ¼ cupRice Vinegar
- 1 tablespoonSugar
- ¼ cupMayonnaise
- 1 tablespoonSriracha
- ½ cupCilantro Leaves
- ¼ cupCucumber
Method
Prep 25 min · Cook 90 min
- 1In a medium bowl, whisk together the soy sauce and honey to create a marinade.
- 2Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
- 3While 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.
- 4In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
- 5Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
- 6Add 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.
- 7While 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.
- 8Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
- 9Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.
- 10Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
- 11Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
- 12Close the sandwiches by pressing the top half of each baguette down gently.