Chicken Inasal Bánh Mì
Lemongrass-Marinated Chicken Thigh, Sili Sauce, Atchara, Spicy Mayonnaise, Pickled Chiles, Cucumber, Cilantro, Baguette
Chefs Nancy Dominguez and Leicel Ros of Sili | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Will Blunt
INGREDIENTS
Pickled Chiles:
8 Fresno chilies, thinly sliced
Cane vinegar
Inasal Lemongrass Marinade:
400 grams sunflower oil
56 grams anatto seeds
232 grams lemongrass, smashed and sliced
200 grams sliced garlic
120 grams dark brown sugar
50 grams kosher salt
240 grams dark soy sauce
150 grams lime juice
100 grams oyster sauce
Chicken:
2 chicken thighs
Atchara:
4 carrots, julienned
1 green papaya, julienned
900 grams white vinegar
453 grams granulated sugar
74 grams sliced shallots
30 grams sliced garlic
30 grams sliced ginger
12 grams kosher salt
120 grams Fresno chiles
2 Thai chiles
5 cilantro stems
Sili Sauce:
264 grams brown sugar
264 grams light soy sauce
328 grams lime juice
92 grams oyster sauce
66 grams minced garlic
52 grams scallions
52 grams cilantro
14 grams fish sauce
14 grams sliced Thai chiles
Kosher salt
Ground black pepper
Spicy Mayonnaise:
100 grams mayonnaise
15 grams sriracha
5 grams lime juice
To Assemble and Serve:
Yield: 1 serving
Toasted baguette
Cilantro leaves
Thinly sliced cucumbers
METHOD
For the Pickled Chiles:
Place chiles in a nonreactive container. Cover with enough cane vinegar to submerge. Let sit 1 hour at room temperature. Cover and refrigerate.
For the Inasal Lemongrass Marinade:
In a pan over medium-high flame, heat oil. Add annatto seeds and cook 3 minutes, or until oil turns red and begins to simmer. Strain, discarding seeds. Return oil to pan over medium-low heat. Add lemongrass and garlic. Cook 5 minutes, or until fragrant. Add sugar and salt. Stir until salt has fully dissolved. Stir in soy sauce, lime juice, and oyster sauce. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Chicken:
Place chicken in a vacuum bag with Lemongrass Marinade. Seal and refrigerate 40 minutes.
For the Atchara:
Place carrots and papaya in a nonreactive container and set aside. In a saucepan over medium-high heat, bring vinegar to a boil. Add sugar, shallots, garlic, ginger, and salt. Cook until sugar and salt have fully dissolved. Stir in chiles and cilantro. Pour pickling liquid over carrots and papaya. Let sit 15 minutes at room temperature. Place over an ice bath and let cool. Once cooled, transfer to an airtight container and refrigerate.
For Sili Sauce:
In a saucepan over medium heat, add sugar and soy sauce. Cook until sugar has fully dissolved. Transfer to a mixing bowl. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.
For the Spicy Mayonnaise:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. Grill Chicken until evenly charred and cooked throughout. Transfer to a work surface and let rest. Once cooled, slice into strips and set aside. Spread 1 ounce Spicy Mayonnaise on bottom half of baguette. Top with cucumber, 1 ounce Atchara, cilantro, sliced Chicken, 2 ounces Sili Sauce, additional cilantro, additional 1 ounce Atchara, and 5 Pickled Chiles. Close sandwich and serve.
