Step 1

Make pickle first. In a big bowl, mix shredded cabbage, julienne cut carrot, 1 tsp salt and ½ tbsp of sugar. Set aside for 15 minutes until the water comes out from cabbage and carrot.

Step 2

Dissolve the rest of the sugar into a white vinegar then pour it into a cabbage and carrot mixture. Set aside.

Step 3

In a small bowl mix well soy sauce, worcestershire sauce, sesame oil, oyster sauce, a pinch of salt, and ketchup.

Step 4

In a medium bowl, add chicken thighs and sauce mixture.

Step 5

Marinate for 30 minutes.

Step 6

After 30 minutes, heat non-stick pan on medium heat. Add the chicken thighs in a frying pan until both of the sides golden brown. Set aside for 10 minutes.

Step 7

Then cut the chicken thighs into small pieces.

Step 8

Cut the baguette using a bread knife with a serrated edge in the middle of the baguette.

Step 9

Shave and remove the inside of the baguette using a spoon.

Step 10

Spread butter inside of the baguette.

Step 11

Place sliced chicken, pickle (thinly), ketchup, mayonnaise, lettuce and arugula following with the order.

Step 12

Chicken banh mi sandwich are ready to serve.

Step 13

Enjoy!