Banh mi

Method

• 1
  Combine ginger, vinegar, sugar and 1 teaspoon salt in a bowl. Toss the cucumber and carrot through the dressing and set aside for 30 minutes.
• 2
  Combine soy sauce, sweet chilli sauce and garlic in a bowl and add the chicken, turning to coat. Cover and marinate in the fridge for 30 minutes.
• 3
  Heat the oil in a frypan over medium heat. Drain the chicken and cook for 4-5 minutes each side until cooked through. Cool slightly, then shred with 2 forks.
• 4
  Drain the pickled vegetables.
• 5
  Split the baguette pieces and spread with mayonnaise. Fill with the pickled vegetables, shredded chicken, coriander leaves and chilli.