Vietnamese-French Lemongrass Chicken Baguette

• 80 ml Rice vinegar
• 25 g Caster sugar
• 1 large Carrot
• 1 medium Daikon radish
• 2 pieces Lemongrass
• 45 ml Light soy sauce
• 350 g Chicken thighs, boneless, skinless
• 60 g Mayonnaise
• ½ Cucumber
• 1 piece Baguette
• 15 g Fresh coriander
• 1 small Red chili pepper

1. In a mixing bowl, stir together the rice vinegar and caster sugar until the sugar dissolves. Peel the carrot and daikon radish, then grate them into long shreds. Toss the shreds in the pickling liquid and set aside for at least 20 minutes, stirring once or twice.
2. Trim the lemongrass, then finely grate the tender inner part. In a bowl, mix the lemongrass with 30 ml of the light soy sauce, then add the chicken thighs and turn to coat. Leave to marinate while you prep the remaining fillings.
3. Slice the cucumber into thin batons. Roughly chop the fresh coriander. Thinly slice the red chilli pepper, removing the seeds if you prefer less heat.
4. Heat a frying pan over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side, until deeply browned and cooked through. Tip in the remaining 15 ml light soy sauce and turn the chicken in the pan for 30 seconds to glaze.
5. Split the baguette lengthways, keeping one side attached if you like. Spread the mayonnaise over both cut sides. Pile in the lemongrass chicken, drain the pickled carrot and daikon well, then add the pickles, cucumber, coriander and chilli.
6. Press the baguette closed and cut into two portions. Serve straight away while the bread is crisp and the chicken is warm.

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