Chicken Banh Mi, Pickled Carrots, Daikon With Mustard Aioli, Topped With Red Onion
Ingredients
- 1 baguette, sliced
- 1 Jalapena, sliced
- Cilantro
- Carrots and Daikon:
- 4 oz Carrots, sliced
- 4 oz Daikon, julienned
- Pickling Liquid:
- 4 oz Vinegar
- 2 oz White Sugar
- 1 cup Ice
- Chicken and Marinade:
- 8 oz Chicken Thigh
- 1 tsp 5-Spice Powder
- 4 oz Coconut Amino Acids
- 3 cloves Garlic
- 1 Tbsp Onion Powder
- 2 oz Avocado Oil
- 1 cup Sliced Onions
- 2 oz Fish Sauce
- 2 Tbsp Kosher Salt
- Whole-Grain Mustard Aioli:
- 4 oz Mayonaisse
- 1 Tbsp Pickling Liquid
- 2 Tbsp Whole-grain Mustard
- 1 Tbsp 5-Spice Powder
Instructions
- Add the julienned carrots and daikon to a large bowl, and toss in the Pickling Liquid. Set aside.
- To prepare the chicken: In a medium pot, add 2 tablespoons oil, add the chicken, and sear until golden brown. Add the onions and cook until translucent. Then add the coconut amino acids, fish sauce and garlic. Allow to cook for 20 to 30 minutes.
- To assemble the sandwiches: Open up each piece of bread, and spread the aioli on the insides. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with the sliced jalapeños and cilantro.
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