Num Pang – Cambodian Baguette Sandwich

Preparar

1. 🥄In a medium bowl, whisk together the soy sauce and honey to create a marinade.
2. 🔥Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
3. 🧂While 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.
4. 🍳In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.

Pasos

1. 🔥Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.

Preparar

1. 🧂Add 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.

Cocinar

1. 🍳While 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.

Pasos

1. 🫇Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
2. 🍽️Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.

Cocinar

1. 🍽️Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.

Preparar

1. 🌿Top the chicken with fresh cilantro leaves and thinly sliced cucumber.

Pasos

1. ✨Close the sandwiches by pressing the top half of each baguette down gently.