Chicken Yassa Bánh Mì

Method

1. Cut the carrot and daikon into thin 5 cm matchsticks. In a bowl stir the rice vinegar, sugar, part of the salt and 2 tablespoons of warm water until the sugar dissolves, then add the vegetables, toss and leave for 30 min. They are ready when they bend without snapping.

   Add in this stepCarrot, julienned 80 gDaikon radish, julienned 80 gRice vinegar 50 mlSugar 3 tspSalt ¼ tsp

2. Flatten the chicken to about 1.5 cm thick and toss it with the lemon juice, half the mustard, the garlic, the rest of the salt and the pepper. Refrigerate for 30 min. Don't leave it longer than 2 hours or the lemon will make the meat mushy.

   Add in this stepBoneless chicken thighs 300 gLemon juice 35 mlDijon mustard ¾ tbspGarlic cloves, grated 2Salt ½ tspBlack pepper ½ tsp

3. Heat half the oil in a 24 cm frying pan on medium heat, add the onions and cook for 14 min, stirring. When they are soft and browned, add the brown sugar, soy sauce and the rest of the mustard and cook 2 minutes more into a sticky onion jam. Scoop it out.

   Add in this stepVegetable oil 1 tbspOnions, thinly sliced 250 gBrown sugar 1½ tspSoy sauce 1½ tspDijon mustard ¾ tbsp

   medium heat

4. Wipe the pan, add the rest of the oil and heat on medium-high heat. Cook the chicken for 8 min, turning once; for 3 or 4 servings, cook it in two batches if your 24 cm pan is crowded. It is done at 75 °C in the thickest part, or when no pink shows when you cut it. Rest 5 minutes, then slice thinly.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

5. Heat the oven to 200 °C (oven) and warm the baguette for 4 min, so the crust is crisp and the inside soft. Split it lengthways, leaving one side attached, and press the soft crumb down a little with your fingers to make room.

   Add in this stepBaguette (one 20 cm piece per serving) 2

   oven

6. Spread mayonnaise inside, fill with chicken and onion jam, then add the well-drained pickles, cucumber, coriander and chilli. Eat straight away.

   Add in this stepMayonnaise 2 tbspCucumber, cut into long sticks 80 gFresh coriander (cilantro) 10 gGreen chilli, thinly sliced 1