Num Pang – Cambodian Baguette Sandwich
A traditional International dish in the Chicken classification, featuring 13 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/13 prepped- 4Baguette
- 1 lbChicken Thighs
- 1/4 cupSoy Sauce
- 2 tablespoonsHoney
- 2 tablespoonsVegetable Oil
- 1/2 cupCarrots
- 1/2 cupDaikon Radish
- 1/4 cupRice Vinegar
- 1 tablespoonSugar
- 1/4 cupMayonnaise
- 1 tablespoonSriracha
- 1/2 cupCilantro Leaves
- 1/4 cupCucumber
Preparation Instructions
Read all instructions before beginning prep work.
1. In a medium bowl, whisk together the soy sauce and honey to create a marinade.
2. Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
3. While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.
4. In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
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