Num Pang – Cambodian Baguette Sandwich

Name: Num Pang – Cambodian Baguette Sandwich
Yield: 7
Ingredients: 0.25 cups Soy sauce; 0.5 cups Carrot; 1 tablespoon Sugar; 2 tablespoons Vegetable Oil; 0.5 cups Coriander; 0.25 cups Rice Vinegar; 1 lb Chicken Thighs; 2 tablespoons Honey; 0.25 cups Cucumber; 0.5 cups Daikon Radish; 0.25 cups Mayonnaise; 4 Baguette; 1 tablespoon Sriracha

Difícil

Contains allergens

Cereales con glutenSoja

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein16 %27 g
Carbs51 %83 g
Fat33 %24 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	657 kcal	244 kcal
Protein	27 g	10 g
Carbs	83 g	30.9 g
Fat	24 g	8.9 g

One serving is about 269 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty61/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Cambodia

Ingredients

60 ml Soy sauceOriginal: 0.25 cups
120 ml CarrotOriginal: 0.5 cups
1 tablespoon Sugar
2 tablespoons Vegetable Oil
120 ml CorianderOriginal: 0.5 cups
60 ml Rice VinegarOriginal: 0.25 cups
454 g Chicken ThighsOriginal: 1 lb
2 tablespoons Honey
60 ml CucumberOriginal: 0.25 cups
120 ml Daikon RadishOriginal: 0.5 cups
60 ml MayonnaiseOriginal: 0.25 cups
4 Baguette
1 tablespoon Sriracha

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

In a medium bowl, whisk together the soy sauce and honey to create a marinade.
Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
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.
In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.
While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.
Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.
Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
Close the sandwiches by pressing the top half of each baguette down gently.