-
Prep time
12 hours
-
Cook time
30 minutes
-
Serves
4
Author Notes
Andy Nguyen’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest!
A crowd favorite, bánh mì, meets the spread of a lifetime. Start with your toasted baguette in hand, spread a bit of the (optional) pâté, then navigate toward the star of this board, juicy & tender teriyaki chicken thighs that have been marinated and basted with Kikkoman® Teriyaki Marinade & Sauce. The finishing touch: freshly pickled daikon, carrots, and cucumbers. No matter how you approach this deconstructed Vietnamese sandwich, each bite is packed with tanginess, sweetness, and layers of umami.—Andy Nguyen
—Food52
Test Kitchen Notes
Taking Andy’s lead, I devised a recipe for all of the components, from the pickled vegetables to the toasted baguette. Ideally you would start preparing for this the night before, marinating your chicken and pickling your vegetables ahead of time to maximize flavor payoff. With some Kikkoman Sriracha Mayo to dip into, this deconstructed bánh mì board is the perfect way to enjoy the iconic sandwich in a more communal way. Note: You can make your own mayo using 6 tablespoons mayo, 2 tablespoons sriracha, and 2 tablespoons Kikkoman® Teriyaki Marinade & Sauce.—Gemmarosa Ryan
This recipe is shared in partnership with Kikkoman®. —The Editors
Ingredients
-
FOR THE CHICKEN MARINADE:
-
8 tablespoons
Kikkoman® Teriyaki Marinade & Sauce
-
2 tablespoons
Kikkoman® Fish Sauce
-
3
cloves garlic, grated
-
1
1-inch piece ginger, grated
-
2 tablespoons
fresh cilantro, chopped
-
3
limes, juiced
-
2 pounds
skinless, boneless chicken thighs
-
FOR THE PICKLED CARROTS AND DAIKON:
-
2
medium carrots, peeled and cut into thin matchsticks
-
1
medium daikon radish, peeled and cut into thin matchsticks
-
1 1/2 cups
boiling water
-
1/2 cup
white sugar
-
4 teaspoons
kosher salt
-
3/4 cup
Kikkoman® Rice Vinegar
-
FOR THE TOASTED BAGUETTE:
-
1
fresh baguette
-
4 tablespoons
mayonnaise
-
4 teaspoons
Kikkoman® Teriyaki Marinade & Sauce
-
FOR THE TOPPINGS AND ASSEMBLY:
-
Chicken liver pâté, optional
-
Fresh cilantro, for garnish
-
Shredded carrots and pickled daikon
-
Cucumber, thinly sliced into discs
-
Bibb or butter lettuce, torn into cups
-
Kikkoman® Sriracha Mayo
Directions
-
Prepare the pickled carrots and daikon: In a saucepan, combine the boiling water, rice vinegar, sugar, and kosher salt. Stir until the sugar and salt are dissolved. Place the carrots and daikon in a heatproof bowl. Pour the hot liquid over the vegetables. Let them sit at room temperature until cooled, then refrigerate overnight for best results.
-
Marinate the chicken: In a large zip-top bag or airtight container, mix together the Kikkoman® Teriyaki Marinade & Sauce, fish sauce, grated garlic, grated ginger, chopped cilantro, and lime juice. Add the chicken thighs, seal the bag, and shake to coat the chicken evenly. Marinate at room temperature for 30 minutes, or refrigerate overnight for more flavor.
-
Toast the baguette: Preheat your oven to 375°F (190°C). Mix the mayo and Kikkoman® Teriyaki Marinade & Sauce together. Slice the baguette into ½-inch thick rounds. Spread the mayo mixture on both sides of each slice. Arrange the slices on a baking sheet and toast in the oven for about 15 minutes, or until crispy and golden brown. Alternatively, grill them until crispy.
-
Grill the chicken: Outdoor Grill: Preheat your grill to medium-high heat and lightly oil the grill grates. Grill the chicken thighs for 4-5 minutes per side, or until the internal temperature reaches 160°F (71°C). Grill Pan: Heat a grill pan over high heat and lightly oil the surface. Grill the chicken thighs for 4-5 minutes per side, or until the internal temperature reaches 160°F (71°C).
-
Assemble the board: Arrange the toasted baguette slices on a serving platter. Spread with optional pâté. (Or, skip the bread and use lettuce cups.) Place the grilled chicken thighs on top. Garnish with fresh cilantro, and top with shredded carrots, pickled daikon, cucumber slices. Serve with Kikkoman® Sriracha Mayo or your homemade version.
See what other Food52ers are saying.