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.
Dissolve the rest of the sugar into a white vinegar then pour it into a cabbage and carrot mixture. Set aside.
In a small bowl mix well soy sauce, worcestershire sauce, sesame oil, oyster sauce, a pinch of salt, and ketchup.
In a medium bowl, add chicken thighs and sauce mixture.
Marinate for 30 minutes.
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.
Then cut the chicken thighs into small pieces.
Cut the baguette using a bread knife with a serrated edge in the middle of the baguette.
Shave and remove the inside of the baguette using a spoon.
Spread butter inside of the baguette.
Place sliced chicken, pickle (thinly), ketchup, mayonnaise, lettuce and arugula following with the order.
Chicken banh mi sandwich are ready to serve.