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Grilled chicken banh mi with pickled carrots and daikon radish

Based on 3 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
125
min.
Resting

Ingredients

Servings:-2+
chicken thighs (boneless)
150 g daikon radishes
150 g carrots
150 ml rice vinegar
250 ml water
125 g sugar
1 tsp salt
jalapeño
½ cucumber
2 cloves garlic
2 cloves ginger
2 tsp fish sauce
3 tbsp soy sauce
2 tbsp lime juice
1 tsp sambal oelek
bread rolls
4 tbsp mayonnaise
5 g cilantro
Metric
Imperial

Utensils

  • peeler
  • knife
  • cutting board
  • pot (small)
  • glass jar
  • bowl (large)
  • grill pan
  • tongs

Nutrition per serving

Cal
1480
Protein
64 g
Fat
75 g
Carb
136 g
  • Step 1/3

    Peel carrots and radish and julienne. Mix water, rice vinegar, some sugar, and salt in a small pot and bring to a boil over medium-high heat. Transfer daikon radish and carrot to a large glass jar. Pour the vinegar mixture over the vegetables and seal the jar. Let stand for approx. 2 hrs. Thinly slice jalapeño. Core the cucumber and cut into thin strips.
    • 150 g daikon radishes
    • 150 g carrots
    • 150 ml rice vinegar
    • 250 ml water
    • 110 g sugar
    • 1 tsp salt
    • jalapeño
    • ½ cucumber
    • peeler
    • knife
    • cutting board
    • pot (small)
    • glass jar

    Peel carrots and radish and julienne. Mix water, rice vinegar, some sugar, and salt in a small pot and bring to a boil over medium-high heat. Transfer daikon radish and carrot to a large glass jar. Pour the vinegar mixture over the vegetables and seal the jar. Let stand for approx. 2 hrs. Thinly slice jalapeño. Core the cucumber and cut into thin strips.

  • Step 2/3

    Peel and mince garlic and ginger and add to a large bowl. Add fish sauce, soy sauce, remaining sugar, lime juice, and sambal oelek and mix well to combine. Add the chicken and let marinate for at least 20 min. Grill chicken in a preheated grill pan, skin side-down for approx. 4 min. Flip and grill on the other side for approx. 3 min., then pour in any remaining marinade and cook until the chicken is cooked through. Remove and let rest for approx. 5 min. before slicing.
    • 2 cloves garlic
    • 2 cloves ginger
    • 2 tsp fish sauce
    • 3 tbsp soy sauce
    • 15 g sugar
    • 2 tbsp lime juice
    • 1 tsp sambal oelek
    • chicken thighs (boneless)
    • bowl (large)
    • grill pan
    • tongs

    Peel and mince garlic and ginger and add to a large bowl. Add fish sauce, soy sauce, remaining sugar, lime juice, and sambal oelek and mix well to combine. Add the chicken and let marinate for at least 20 min. Grill chicken in a preheated grill pan, skin side-down for approx. 4 min. Flip and grill on the other side for approx. 3 min., then pour in any remaining marinade and cook until the chicken is cooked through. Remove and let rest for approx. 5 min. before slicing.

  • Step 3/3

    Clean the grill pan, then use it to toast the baguette. Spread the mayonnaise on the bottom half of the baguette and cover with chicken, pickled vegetables, cilantro leaves, sliced jalapeño and cucumber. Enjoy!
    • bread rolls
    • 4 tbsp mayonnaise
    • 5 g cilantro

    Clean the grill pan, then use it to toast the baguette. Spread the mayonnaise on the bottom half of the baguette and cover with chicken, pickled vegetables, cilantro leaves, sliced jalapeño and cucumber. Enjoy!