Rolling straight out of the vibrant streets of Southeast Asia, this Asian chicken sriracha mayo baguette proves it has the chops to travel well, a masterclass in balanced textures and contrasting flavours crafted by Executive Chef Zack Trương. Chicken breast marinated in traditional aromatics is paired with the bold heat of Sriracha-infused mayonnaise, while the refreshing acidity of pickled papaya cuts cleanly through the richness. Refined yet hearty, it is an ideal choice for a light lunch or a satisfying midday indulgence.

Executive Chef Zack Trương from Pan Pacific Hanoi

Ingredients:

• 120g chicken breast, thinly sliced or butterflied
• 1tsp minced garlic
• 1tsp sugar
• 1tsp fish sauce
• 2tsp Mayonnaise
• 1tbsp Sriracha chilli sauce
• 1 fresh French baguette
• Fresh lettuce leaves
• Sweet and sour pickled papaya
• Fresh cilantro sprigs

Asian Chicken Sriracha Mayo Baguette

Preparation:

• Put the chicken breast in a bowl with minced garlic, sugar and fish sauce. Allow it to marinate for at least 15-20 minutes. Grill the chicken over medium-high heat until fully cooked and slightly charred on the edges for a smoky aroma.
• In a small bowl, whisk together the mayonnaise and Sriracha until the sauce is smooth and vibrant orange.
• Slice the baguette lengthwise. Spread a generous layer of the sriracha mayo on both sides of the bread. Layer the fresh lettuce on the bottom, followed by the warm grilled chicken slices. Top with a heap of sweet and sour pickled papaya to provide crunch and acidity.
• Finish with fresh cilantro sprigs for an herbal lift. Close the baguette and enjoy it immediately while the chicken is still warm.

A delightful brunch, Asian chicken sriracha mayo baguette is available at Song Hong Bar, Lobby Level in Pan Pacific Hanoi Hotel, 1 Thanh Niên Road, Ba Đình, Hà Nội, Tel: 024 3823 8888. – VNS