Spicy Lemongrass Chicken Banh Mi

Vietnamese inspired sandwich from Sea Salt With Food. This Banh Mi is a little different from the marinated version. The sauce is thickened and caramelized along with the chicken.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  boneless chicken thighs, cut each thigh in half
•  sea salt
•  fresh ground black pepper
• 1  tablespoon  peanut oil

• Pickled Cucumber and Carrot

• 1⁄3 cup rice vinegar
• 1⁄3 cup white sugar
• 1⁄2 teaspoon sea salt
• 2  carrots, shredded
• 1  cucumber, shredded
• 1  thai bird's eye  chili, chopped

• Sauce

• 3  stalks lemongrass, tender stalks bottoms minced
• 2  garlic cloves, minced
• 2  green chilies, minced
• 2  tablespoons fish sauce
• 2  tablespoons  peanut oil
• 1  tablespoon soy sauce
• 2  tablespoons honey
• 1  teaspoon  sesame oil

• The Rest

• 6 (6 inch)  vietnamese-style baguette or 6 (6 inch)  crusty  submarine buns
•  assorted herbs (cilantro, Thai basil, mint)
•  green chili, sliced (serrano or jalapeno)
•  pickled carrot & cucumber (recipe included)

Directions

1. Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.
2. Sauce: Combine all sauce ingredients to mix. Set aside.
3. Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil.
4. Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula and continue to cook until the sauce thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing.
5. Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.