4 lemongrass stalks (outer layer removed and chop)
2 garlic cloves, minced
1 shallot, chopped
2 tsp fish sauce
1 tsp brown sugar
1 tsp sambal sauce
1 tsp maple syrup
1/4 cup lime juice
Pickled carrots and daikon
1 cup carrots, julienne
1 cup daikon, julienne
1 cup water
1 cup rice wine vinegar
1/4 cup sugar
1 tsp salt
Szechuan Mayo
1/4 cup Get Sauced Szechuan Sauce
1/4 cup maupnnaise
4 Portuguese buns
1/2 cup cilantro
How to make it
Preheat grill on medium high heat.
Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and sambal in a food processor until a fine paste is formed. Season chicken with salt and pepper then add to a Ziploc bag with the paste and chill in the fridge for 30 minutes or longer.
Bring water, rice wine vinegar, sugar and salt to a boil in a saucepot over high heat. Pour hot liquid over julienned carrots and daikon. They are ready to serve when the liquid has cooled in the fridge.
Cook chicken thighs on grill until caramelized, has nice grill marks and is fully cooked through, around 5 minutes a side. Mix the Szechuan sauce and mayo together in a bowl until well combined.
To assemble, place Szechuan mayo on top and bottom of bun, place two pieces of chicken on the bottom bun and top with a generous amount of pickled daikon, cilantro and then the bun lid.
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Lemongrass chicken
8 boneless skinless Only Alberta Chicken Thighs
4 lemongrass stalks (outer layer removed and chop)
