Num Pang – Cambodian Baguette Sandwich
Num Pang — a Cambodian-style baguette sandwich featuring chicken.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dinner
Ingredients
- 4 pcs baguette
- 1 g chicken thighs
- 0.25 ml soy sauce
- 2 ml honey
- 2 tbsp vegetable oil
- 0.5 pcs carrot
- 0.5 cup daikon radish
- 0.25 tbsp rice vinegar
- 1 g sugar
- 0.25 g mayonnaise
- 1 tsp sriracha
- 0.5 cup cilantro leaves
- 0.25 pcs cucumber
Instructions
- Whisk the soy sauce and honey together in a medium bowl to create the marinade.
- Add the chicken thigh strips to the marinade, toss to coat, and let them rest at room temperature for 20 minutes.
- Meanwhile, in another bowl combine the julienned carrots and daikon with the rice vinegar and granulated sugar, stirring until the sugar dissolves to quick-pickle the vegetables.
- Stir the mayonnaise and sriracha together in a small bowl until smooth to make a spicy aioli.
- Warm the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
- Place the marinated chicken strips in a single layer in the hot skillet and cook 4–5 minutes per side, until they reach an internal temperature of 165°F and form a golden-brown crust.
- While the chicken cooks, split the baguettes and lightly toast them in a toaster oven or under the broiler for 2–3 minutes until the edges are just crisp.
- Spread a generous amount of the spicy aioli on the inside of each toasted baguette.
- Drain the pickled carrots and daikon, discarding the pickling liquid.
- Pile the drained pickled vegetables onto the bottom half of each baguette.
- Arrange the cooked chicken strips over the pickled vegetables, then add fresh cilantro leaves and thin slices of cucumber on top.
- Close the sandwiches by pressing the top half of each baguette down gently, then serve.