Step 1

Mince the garlic.

Step 2

Peel the carrot and chop it into matchstick pieces.

Step 3

Peel and slice the cucumber into ribbons.

Step 4

Pick the cilantro leaves off the stems.

Step 5

Slice the green chilies.

Step 6

Mix the sugar, rice wine vinegar, and salt with the hot water until the sugar and salt have dissolved.

Step 7

Pour the mixture over the carrots and let sit to pickle for 1 hour.

Step 8

Chop the chicken thigh meat into bite-sized pieces and place them in a large bowl.

Step 9

Mix the minced garlic, sesame oil, honey, hoisin sauce, and soy sauce, and pour it over the chicken.

Step 10

Refrigerate the chicken for 15 minutes.

Step 11

Heat a frying pan over medium-high and sauté the marinated chicken until cooked through, about 10 minutes

Step 12

Drain the pickled carrots.

Step 13

Slice open the baguette and scoop out some of the soft bread inside to create more room for the sandwich fillings.

Step 14

Spread mayonnaise onto both sides of the baguette, then sprinkle it with Maggi Seasoning.

Step 15

Place the cooked chicken inside the bread followed by carrots, cucumber, cilantro, and chili peppers.

Step 16

Slice the bánh mì in half to make two servings and enjoy!