Spicy Chicken Banh Mi Fries

Step 1

In a medium saucepan, combine vinegar, water, sugar and salt. Bring to a boil, and stir until sugar dissolves. Remove from heat, cool.

Step 2

In a medium container, combine red onion, shredded carrots, sliced cucumber, green onion, and cilantro. Pour cooled brine over vegetables and let marinate for a minimum of 1 hour.

Step 3

In a medium bowl, combine sliced chicken, gochujang, garlic, salt and pepper. Allow to marinate for 1 hour. Sauté and hold hot for service.

Step 4

For each serving, prepare fries according to package instructions. Keep hot. Place approximately 170g of drained, pickled vegetables onto a small platter down the center. Surround the vegetables with 170g of fries. Top the vegetables with 113g of cooked chicken thighs. Garnish with a drizzle with about 30g of mayonnaise, cilantro sprig and a lime wedge.