Grilled chicken banh mi with pickled carrots and daikon radish

Grilled chicken banh mi with pickled carrots and daikon radish

Based on 7 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

125 min

Ingredients

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

Utensils

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

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How-To Videos

how-to-sterilize-jars

How to sterilize jars

how-to-prepare-garlic

How to prepare garlic

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal1480
Fat75 g
Protein64 g
Carb136 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
    • 1 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 tsp ginger
    • 2 tsp fish sauce
    • 3 tbsp soy sauce
    • 15 g sugar
    • 2 tbsp lime juice
    • 1 tsp sambal oelek
    • 3 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!
    • 4 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!

  • Enjoy your meal!

    Grilled chicken banh mi with pickled carrots and daikon radish

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