Sticky Chicken Banh Mi

Preparation

• 1

  Make the pickled vegetables ahead of time: If you have a julienne peeler, use it to shred the carrot and cucumber into long, thin strips. If not, use a vegetable peeler to peel the vegetables into ribbons. Place the ribboned vegetables into a jar with the vinegar, water, salt and sugar. Screw on the lid and shake to combine then set aside – they need at least 30 minutes or, preferably, overnight in the fridge.

• 2

  Preheat the oven to 180C and line a baking tray with baking paper.

• 3

  Combine the ½ packet of protein bread mix with the 115g water and mix together. Set aside for 30 minutes to thicken. Once thickened, divide the dough into two even pieces. Use damp hands to form the dough into two small baguette shapes and place onto the lined baking tray.

• 4

  Bake for 20-25 minutes until deep golden all over. Remove from the oven and allow to cool completely before slicing them in half down their lengths.

• 5

  Cut the chicken breasts in half so that you have four thinner pieces of chicken. Heat a griddle pan over a high heat on the stove and, once very hot, add the chicken breast. Allow to cook until charred underneath (around 3-4 minutes) then flip them over and grill until the other side is charred and the chicken is cooked through. Remove to a cutting board and allow to rest for 5 minutes before slicing into 1cm wide strips and adding to a mixing bowl.

• 6

  Combine all the sticky sauce ingredients in a small pot and bring to the boil over a medium heat. Turn down to simmer and leave to reduce until thick and syrupy. Remove from the heat and, whilst the sauce is still hot, pour it over the chicken in the mixing bowl. Toss to coat in the sauce then set aside.

• 7

  Spread the mayo inside of the split baguettes. Add the sliced chicken breast pieces to the baguettes. Drain the pickled vegetables and add to the baguettes along with the coriander and sliced jalapeno then serve.

• 1

  Enjoy!