Servings: 4
Prep time: 25 minutes
Cook time: 10 minutes
Ingredients
- 800 gr (4 large pieces) chicken thighs
- 4 burger buns
- 125 ml (1/2 cup) lettuce
- 125 ml (1/2 cup) grated carrots
- 125 ml (1/2 cup) grated daikon
- 125 ml (1/2 cup) thinly sliced cucumber
- 30 ml (2 tablespoons) fresh cilantro
- 60 ml (1/4 cup) mayonnaise
- 15 ml (1 tablespoon) lime juice
- 5 ml (1 teaspoon) hot sauce (such as Sriracha)
- 1/2 red onion, thinly sliced
- Salt and pepper to taste
Bánh mì-Style Marinade / Glaze
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) fish sauce (optional)
- 15 ml (1 tablespoon) sugar
- 15 ml (1 tablespoon) lime juice
- 15 ml (1 tablespoon) oil
- 15 ml (1 tablespoon) minced garlic
- 15 ml (1 tablespoon) minced ginger
Vegetable Marinade
- 125 ml (1/2 cup) vinegar
- 125 ml (1/2 cup) water
- 60 ml (1/4 cup) sugar
- 5 ml (1 teaspoon) salt
Preparation
- In a bowl, combine the vinegar, water, sugar, and salt, then add the carrots and daikon and let them marinate for at least 15 minutes.
- Mix the mayonnaise with the lime juice and hot sauce, then set aside.
- In another bowl, combine the soy sauce, fish sauce, sugar, lime juice, oil, garlic, and ginger to create a fragrant mixture.
- Marinate the chicken thighs for 1 hour, then sear them in a skillet or on the grill over medium heat for about 6–8 minutes on each side, brushing generously with the mixture while cooking to create a beautiful, flavorful glaze.
- Lightly warm the buns, spread with mayonnaise, top with lettuce, the well-glazed chicken, the drained marinated vegetables, cucumber, red onion, and cilantro, then serve immediately.
The Perfect Pairing
A pale lager in the India Pale Ale (IPA) style, with a naturally cloudy straw-yellow color. It offers a clean, dry taste with a sharp bitterness, while exuding a tropical fruit aroma.
For adults 18 and older. Drink responsibly.
