Ingredients
Marinate the Chicken
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Chicken thighs, skinless, boneless, cut into 2.5 cm strips 1.1 kg
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Ginger, fresh, grated 15 g
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Garlic clove, grated 5 each
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Lemongrass, minced 14 g
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Brown sugar, packed 50 g
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Tamari, GF Soy Sauce 90 ml
Prepare the Slaw
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Pineapple, small, peeled and thinly sliced 1 each
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Red onion, halved and thinly sliced 0.5 each
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Vinegar, rice wine 750 ml
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Jalapeno, thinly sliced 2 each
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Sugar, granulated white 50 g
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Salt and Pepper, to taste
Finish the Dish
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English cucumber, julienned 1 each
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Carrot, julienned 3 each
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Cilantro leaves (picked) 0.5 bunch
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Vegetable oil, as needed
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Baguettes, halved and toasted 10 each
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Cornstarch 130 g
Preparation
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Marinate the Chicken
- Marinate chicken in ginger, garlic, lemongrass, Knorr® Ultimate Intense Flavours Miso Umami, sugarand tamari for at least 1 hour and up to 3 hours.
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Prepare the Slaw
- Place the pineapple, red onion, seasoned vinegar, jalapeno, sugar, salt and pepper in a large bowl and toss to combine. Set aside to pickle for 30 minutes.
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Finish the Dish
- Combine cucumber, carrots and cilantro. Set aside.
- Combine Hellmann's® Real Mayonnaise and Knorr® Ultimate Intense Flavours Miso Umami. Set aside.
- Toss chicken in cornstarch and deep fry at 190 C in vegetable oiluntil golden brown and crispy. Drain.
- Spread 30 ml of prepared Umami Mayonnaise on the top and bottom of each baguette. Divide the chicken between the bottom halves. Top with some of the pickled pineapple mixture, then garnish with the cucumber mixture. Add the top half of the baguette, cut the sandwich in half and serve.