Spicy Lemongrass Chicken Banh Mi - cooking recipe

Ingredients

6 boneless chicken thighs, cut each thigh in half
sea salt
fresh ground black pepper
1 tablespoon peanut oil
Pickled Cucumber and Carrot
1/3 cup rice vinegar
1/3 cup white sugar
1/2 teaspoon sea salt
2 carrots, shredded
1 cucumber, shredded
1 thai bird's eye chili, chopped
Sauce
3 stalks lemongrass, tender stalks bottoms minced
2 garlic cloves, minced
2 green chilies, minced
2 tablespoons fish sauce
2 tablespoons peanut oil
1 tablespoon soy sauce
2 tablespoons honey
1 teaspoon sesame oil
The Rest
6 (6 inch) vietnamese-style baguette or (6 inch) crusty submarine buns
assorted herbs (cilantro, Thai basil, mint)
green chili, sliced (serrano or jalapeno)
pickled carrot & cucumber (recipe included)

Preparation

Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.
Sauce: Combine all sauce ingredients to mix. Set aside.
Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil.
Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula and continue to cook until the sauce thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing.
Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.