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 matchstaicks 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)
1 /2 small red onion, finely chopped
4 tbsp sesame oil
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.
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.
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.
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.
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. 6 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.