Ingredients
400g boneless and skinless chicken thighs
4 tsp butter, softened
2 tsp vegetable oil
2 medium baguettes
6 tsp mayonnaise
8 tsp coarse pâté
½ cucumber, deseeded and cut into matchsticks
small handful of coriander
small handful of mint leaves
2 spring onions, cut into matchsticks
½ red chilli, sliced
2 tsp crispy fried shallots
large pinch of crushed black peppercorns (optional)
For the carrot & daikon pickle
125ml rice wine vinegar
125g granulated sugar
125g carrots, cut into matchsticks
125g daikon, cut into matchsticks
For the chicken marinade
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp rice vinegar
1 tsp fish sauce
2 tsp granulated sugar
3 tsp honey
2 tbsp finely chopped lemongrass stalks (2-3 stalks)
2 garlic cloves, finely chopped or grated
½ tbsp finely chopped chillies (optional)
½ small red onion, finely chopped
4 tbsp sesame oil
Method
STEP 1
First, make the carrot & daikon pickle. Heat the vinegar and sugar in a saucepan over a medium heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool completely. Put the carrots and daikon in a sterilised jar, then pour over the cooled vinegar mixture. Seal the jar and chill for 1-3 hrs. Will keep chilled for a month.
STEP 2
Combine all of the ingredients for the marinade in a large bowl, add the chicken and mix well to evenly coat. Marinate in the fridge for at least 3 hrs, or overnight.
STEP 3
Heat the oven to 180C/160C fan/ gas 4. Remove the chicken thighs from the marinade, shaking off as much excess as possible, and set the leftover marinade aside. Rub 2 tsp of the butter over a baking tray and arrange the chicken thighs on top. Roast for 25-30 mins, then cut the chicken into large strips and set aside. Turn the oven down to its lowest temperature.
STEP 4
Heat the vegetable oil in a frying pan over a medium heat and pour in the leftover marinade. Bring to a simmer, then add the chicken strips and toss to coat evenly. Stir frequently to ensure the sauce doesn’t burn. Cook for 5 mins until the chicken is golden.
STEP 5
Warm the baguettes in the oven for 2-3 mins. Split them down the middle, and pull out some of the insides to make room for the filling. Spread the remaining butter over one side of each baguette, then spread the mayonnaise on top. On the other side, spread over the pâté. Lay the cucumber inside, followed by 2 tbsp of the pickle. Top with the chicken, coriander, mint and spring onions. Sprinkle with chilli slices, crispy shallots and crushed peppercorns, if you like.