Guests will love assembling their own Bánh Mì-style tacos and stuffing them with homemade slaw and spicy Sriracha mayonnaise.
2 pounds boneless skinless chicken thighs, cut into 1 1/2 inch pieces
1/4 cup lime juice
1/3 cup fish sauce
1/4 cup soy sauce
1/4 cup brown sugar, packed
4 garlic cloves, minced
3 tablespoons ginger, minced
1 cup mayonnaise
2 tablespoons Sriracha
1 tablespoon rice vinegar
1 daikon radish, peeled and cut into thin 1-inch strips
1 1/2 cups matchstick carrots
1 english cucumber, thinly sliced
1 cup green onions, sliced
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons garlic chili sauce
1 tablespoon fish sauce
8 8-inch flour tortillas
fresh cilantro, for garnish
How to Make It
For the chicken:
Combine all ingredients and allow the chicken to marinate for 30 minutes to 1 hour.
Meanwhile, make the Sriracha mayonnaise by combining all ingredients and mixing in a small bowl, set aside.
For the slaw, combine all ingredients and allow to marinate until served.
Once the chicken has finished marinating, heat a large non-stick skillet to medium-high heat. Place the chicken in the skillet and allow it to brown and caramelize on all sides, about 8-10 minutes. Once finished, remove and allow chicken to drain on a paper towel.
To assemble the tacos, heat a flour tortilla in oven or microwave, spoon in the chicken topping with slaw and Sriracha mayonnaise. Garnish with fresh cilantro.