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Vietnamese Chicken Sandwiches
Ingredients
- 1 cup rice vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1 teaspoon kosher salt
- 1 2-inch piece of fresh ginger, peeled and sliced
- 1 cup carrot, cut into matchsticks
- 3 small radishes, thinly sliced
- 1 shallot, thinly sliced
- 1 small cucumber, thinly sliced
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 4 large skinless, boneless chicken thighs (1 1/4 – 1 1/2 lbs.), trimmed
- - ciabatta bread rolls
- - mayonnaise
- - pickled jalapeño slices
Directions
- Combine the vinegar, sugar, water, salt, and ginger in a small saucepan and bring to a boil. Cook the mixture, stirring until the sugar dissolves, about 2 minutes. Let cool.
- Transfer half of the vinegar mixture to a large bowl and add the carrots and radish; cover and refrigerate until ready to serve.
- Transfer the remaining vinegar mixture into a plastic Ziploc bag; add the shallot, soy sauce, and fish sauce.
- Add the chicken thighs to the plastic bag. Make sure they’re coated with the marinade and then refrigerate for 2 hours, flipping the chicken halfway through.
- Preheat the grill to medium-high, between 350–375º. Remove the chicken from the marinade, scraping off the shallot and blotting excess moisture. Grill the chicken until well marked and cooked through, about 4 minutes per side.
- Drain the carrots and radishes.
- Coat the bread with a thin layer of mayonnaise and toast on the grill.
- Sandwich with additional mayonnaise, the chicken, sliced cucumbers, carrots, radishes, and jalapeño peppers. Serve with Sriracha and cilantro for added heat, if desired.
