For the Carrot & Daikon Salad
For the chicken & marinade:
  • 4 tablespoons vegetable oil(divided)
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 2 shallots (peeled)
  • 3 cloves garlic
  • 2 stalks fresh lemongrass (cut into pieces)
  • 2 teaspoons lime zest
  • 1 1/2 pounds boneless, skinless chicken thighs
To assemble the sandwiches:
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha
  • 1 tablespoon lime juice
  • 1 baguette (cut into 4 equal pieces, each cut in half)
  • 1 jalapeño (de-seeded and thinly sliced)
  • 1 cup cilantro

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Servings: 4


1. Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
2. Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
3. Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
4. To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
5. Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!