Chili Chicken Bánh Mì

Name: Chili Chicken Bánh Mì
Yield: 6
Ingredients: 3 tbsps (45 ml) vegetable oil divided; 1 large Spanish onion, thinly sliced; 1/8 tsp (1/2 ml) salt; 2 tbsps (30 ml) dry white wine; 1 tbsp (15 ml) white wine vinegar; 1 tbsp (15 ml) plus 1/2 cup (125 mL) butter cubed; 1/8 tsp (1/2 ml) sugar; 1/2 pound (250 g) chicken livers; 1/4 cup (60 ml) brandy; 1/8 tsp (1/2 ml) ginger ground (mccormick ); 1/8 tsp (1/2 ml) nutmeg ground (mccormick ); 1 2/3 cups (400 ml) water; 3/4 cup (175 ml) white wine vinegar; 1 tbsps (15 ml) sugar; 1 tsp (5 ml) salt; 1/2 cup (125 ml) julienned carrots; 1/2 cup (125 ml) julienned daikon; 6 boneless skin-on chicken thighs, cut into ½-inch (1 cm) thick slices; 3 tbsps (45 ml) chili oil; 3 tbsps (45 ml) Fish Sauce (thai kitch); 1 tsp (5 ml) garlic roasted (mccormick ); 1/8 tsp (1/2 ml) salt; 6 mini baguette buns; 1/4 cup (60 ml) torn fresh cilantro leaves, lightly packed

Make your own version of the popular Vietnamese sandwich with homemade chicken liver pâté, chili oil-marinated chicken, and quick pickled vegetables. It’s a mouthwatering combination of flavours and textures any night of the week.

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