Roasted Korean Chicken Sandwich

One day, I had a surplus of chicken thighs, a leftover loaf of french bread, a tub of kimchi and some mushrooms that were looking a little sad. I thought, "Hm, how shall I make use of all of these ingredients."

Usually when I have an extra loaf of crusty bread, I immediately think banh mi. Unfortunately, I could not make a *true* banh mi with my ingredients so instead, we have a random "Korean" chicken sandwich. And it is delicious.

Roasted Korean Chicken Sandwich Recipe:

• 2 cups chopped mushrooms
• 2 cayenne peppers, diced
• 3 cloves of garlic, minced
• 2 skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp red chili paste
• 1 tbsp ground ginger
• 1 tsp dry mustard powder
• Dash of Chinese Five Spice (GASP, I know...not Korean)
• 1 tbsp sesame seeds 
• 2 green onions--white parts

Yogurt Spread:

• 2 tbsp plain yogurt
• 1/2 lime, juiced 
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp Sriracha sauce

Preheat oven to 400 degrees. Put mushrooms, cayenne peppers, garlic, green onion whites and chicken in a small baking dish. Add soy sauce and chili paste. Season chicken with ground ginger, mustard powder, Chinese Five Spice and sesame seeds. Place in oven, uncovered, and cook for 10 minutes. Then reduce heat to 350 degrees, cover with foil and cook for 20 minutes. Remove foil and cook for additional 5 minutes. Let chicken rest for a couple minutes and then slice in pan with vegetables and juices.

When ready to eat, toast the baguette slightly and spread on yogurt sauce. Top with chicken and mushroom mixture. Garnish with fresh basil, cilantro, green onion and homemade kimchi (recipe at later time). Enjoy!