Marinate the Chicken

Prepare the Slaw

  • Pineapple, small, peeled and thinly sliced 1.0 each
  • Red onion, thinly sliced 0.5 each
  • Rice wine vinegar, seasoned 3.0 cups
  • Jalapenos, thinly sliced 2.0 each
  • Sugar, granulated white 0.25 cup
  • Salt and Pepper, to taste

Finish the Dish

  1. Marinate the Chicken

    • Marinate chicken in ginger, garlic, lemongrass, Knorr® Ultimate Intense Flavors Miso Umami, tamari and brown sugarfor at least 1 hour and up to 3 hours.

  2. Prepare the Slaw

    • Place the pineapple, red onion, vinegar, jalapeno, sugar, salt and pepper in a large bowl and toss to combine. Set aside to pickle for 30 minutes.
  3. Finish the Dish

    • Combine cucumber, carrots and cilantro. Set aside.
    • Combine mayonnaise and Knorr® Ultimate Intense Flavors Miso Umami. Set aside.
    • Toss chicken in cornstarch and deep fry at 375F until golden brown and crispy. Drain.
    • Spread 2 Tbsp of Umami mayo on the top and bottom of each baguette. Divide the chicken between the bottom halves. Top with some of the pickled pineapple mixture, then garnish with the cucumber mixture. Add the top half of the baguette, cut the sandwich in half and serve