Ingredients
Chicken
- 600 – 800g / 1.5 – 1.6lb chicken thighs, skinless and boneless
- 2 garlic cloves, minced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 stalk lemongrass, white part only, bruised them sliced into pieces easy to pick out later
Sandwich
- Fresh baguettes
- Soft utter
- Mayo
- Pickled carrots and daikon
- Scallion
- Cucumber
- Cilantro
- Jalapeno
- Maggi seasons/soy sauce
- Sriracha
Directions
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Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours (optional: slicing chicken before putting in marinade)
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Heat 1/2 tbsp oil in a fry pan over medium heat. Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
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Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
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To serve individually: slice baguette, spread butter then mayo. Then put pickled vegetables, chicken, scallion, cucumber, jalapeno and top with cilantro. Add some Maggi seasoning and/or Sriracha if desired.