(a.k.a. chicken bánh mì)
By chef Jo Lusted
2 tbsp each fish sauce, low-sodium soy sauce and vegetable oil
1 tbsp honey
2 tsp sesame oil
2 cloves garlic, minced
1/4 tsp pepper
1 lb. (3-4 pieces) boneless, skinless chicken breast
1 carrot, julienned
1 small piece (about 4 oz.) daikon radish, julienned
2 tbsp honey, divided
1 tsp sea salt, divided
1/4 cup unseasoned rice vinegar
4 crusty French-style sandwich rolls, cut lengthwise in half
1/3 cup low-fat olive oil mayonnaise
1/2 cup liverwurst
1/2 English cucumber, thinly sliced
12 cilantro sprigs
1 red chili pepper, thinly sliced
- First, prepare chicken: In a shallow dish, whisk together fish sauce, soy sauce, vegetable oil, honey, sesame oil, garlic and pepper; add chicken, turning to coat; cover and refrigerate for 1 hour or up to 24 hours.
- While chicken is marinating, prepare carrot and daikon: In a bowl, toss together carrot, radish and half each of honey and salt; let stand until softened and pliable, about 10 minutes; rinse under cold water; drain and return to bowl.
- Whisk together vinegar and remaining honey and salt; let stand until dissolved. Pour over daikon mixture; cover and refrigerate, turning once, for 1 hour or up to 2 days. Drain well.
- Preheat oven to 400 F. Drain chicken, discarding marinade. In a large ovenproof skillet, sear chicken over medium-high heat for 2 minutes per side. Transfer to oven and cook for about 12 minutes, until chicken is cooked throughout and has reached an internal temp of 165 F when tested with a probe thermometer.
- Transfer chicken to cutting board and tent loosely with foil. Let stand for about 5 minutes before thinly slicing across the grain.
- Spread mayonnaise on one cut side of rolls and liverwurst on bottom halves. Sandwich chicken, cucumber, daikon mixture, cilantro and hot pepper in buns. Enjoy!