Forget limp sandwiches in a lunchbox – these baked honey and lemongrass chicken bánh mì sandwiches are packed with flavour – you'll look forward to midday.
- Serves: 2 persons
- 400g boneless and skinless chicken thighs
- 4tsp butter, softened
- 2tsp vegetable oil
- 2medium baguettes
- 6tsp mayonnaise
- 8tsp coarse pâté
- ½cucumber, deseeded and cut into matchstaicks
- small handful of coriander
- small handful of mint leaves
- 2spring onions, cut into matchsticks
- ½red chilli, sliced
- 2tsp crispy fried shallots
- large pinch of crushed black peppercorns (optional)
- 125ml rice wine vinegar
- 125g granulated sugar
- 125g carrots, cut into matchsticks
- 125g daikon, cut into matchsticks
- 1tbsp light soy sauce
- 1tbsp oyster sauce
- 2tsp rice vinegar
- 1tsp fish sauce
- 2tsp granulated sugar
- 3tsp honey
- 2tbsp finely chopped lemongrass stalks (2-3 stalks)
- 2garlic cloves, finely chopped or grated
- ½tbsp finely chopped chillies (optional)
- ½small red onion, finely chopped
- 4tbsp sesame oil
Step 1First, make the carrot & daikon pickle. Heat the vinegar and sugar in a saucepan over a medium heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool completely. Put the carrots and daikon in a sterilised jar, then pour over the cooled vinegar mixture. Seal the jar and chill for 1-3 hrs. Will keep chilled for a month.
Step 2Combine all of the ingredients for the marinade in a large bowl, add the chicken and mix well to evenly coat. Marinate in the fridge for at least 3 hrs, or overnight.
Step 3Heat the oven to 180C/160C fan/ gas 4. Remove the chicken thighs from the marinade, shaking off as much excess as possible, and set the leftover marinade aside. Rub 2 tsp of the butter over a baking tray and arrange the chicken thighs on top. Roast for 25-30 mins, then cut the chicken into large strips and set aside. Turn the oven down to its lowest temperature.
Step 4Heat the vegetable oil in a frying pan over a medium heat and pour in the leftover marinade. Bring to a simmer, then add the chicken strips and toss to coat evenly. Stir frequently to ensure the sauce doesn’t burn. Cook for 5 mins until the chicken is golden.
Step 5Warm the baguettes in the oven for 2-3 mins. Split them down the middle, and pull out some of the insides to make room for the filling. 6 Spread the remaining butter over one side of each baguette, then spread the mayonnaise on top. On the other side, spread over the pâté. Lay the cucumber inside, followed by 2 tbsp of the pickle. Top with the chicken, coriander, mint and spring onions. Sprinkle with chilli slices, crispy shallots and crushed peppercorns, if you like.