Lemongrass Chicken Banh Mi

Instructions

1. Prepare the marinade
   In a large bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, and 1 tablespoon vegetable oil. Mix well until the sugar dissolves completely.
2. Marinate the chicken
   Add the chicken thighs to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for the best flavor infusion.
3. Prepare quick pickled vegetables
   In a bowl, mix julienned carrots and sliced cucumber with 2 tablespoons of rice vinegar and 1 teaspoon of sugar. Set aside for at least 15 minutes to quick-pickle while you cook the chicken.
4. Cook the chicken
   Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. Cook for 5-7 minutes per side until deeply browned and the internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing.
5. Prepare the baguettes
   Slice the baguettes lengthwise, but not all the way through, creating a hinge. Lightly toast in the oven or skillet until just crisp on the outside but still soft inside. Spread mayonnaise generously on both sides of each baguette.
6. Assemble the banh mi
   Slice the chicken thinly against the grain. Layer the chicken slices on the bottom half of each baguette. Top with pickled carrot and daikon, cucumber slices, cilantro sprigs, and jalapeño slices if using.