Num Pang – Cambodian Baguette Sandwich

Instructions

1- 1.

2- In a medium bowl, whisk together the soy sauce and honey to create a marinade.

3- 2.

4- Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.

5- 3.

6- While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.

7- 4.

8- In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.

9- 5.

10- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.

11- 6.

12- Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.

13- 7.

14- While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.

15- 8.

16- Spread a generous layer of the spicy aioli on the inside of each toasted baguette.

17- 9.

18- Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.

19- 10.

20- Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.

21- 11.

22- Top the chicken with fresh cilantro leaves and thinly sliced cucumber.

23- 12.

24- Close the sandwiches by pressing the top half of each baguette down gently.