• 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons ginger, minced
  • 1/4 cup dark brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 2 cups carrots, peeled and grated
  • 2 cups daikon, peeled and grated
  • 1/2 jalapeño, seeded and thinly sliced
  • 1 1/2 cups rice wine vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 4 to 6 baguettes, halved
  • 1 bunch fresh mint
  • Mayonnaise


  1. In a zip-top bag, add the ginger, brown sugar, garlic, sesame oil, vinegar and soy sauce.
  2. Let marinate for 15-20 minutes or overnight.
  3. Place carrots, daikon and jalapeño in a medium bowl or jar.
  4. In a medium pot, add the rice wine vinegar, water and salt. Bring to a boil and then immediately pour over vegetables. Let come to room temperature.
  5. Heat a grill pan on high heat and brush with cooking oil. Remove chicken from marinade, salt and pepper both sides, and grill for 8 to 10 minutes on each side until cooked through and no longer pink in the center.
  6. Brush each baguette with mayonnaise, add chicken, pickled vegetables and top with mint. Serve warm!