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————For the pickled veggies ————-

1 pound daikon or 2 (8-ounce) purple-top turnips or watermelon radishes

1 (6-ounce) carrot

1 teaspoon fine sea salt

2 teaspoons granulated sugar, plus ½ cup

1 ¼ cups distilled white vinegar

——————— for the chicken———-

1 ¾ pounds boneless, skinless chicken thighs

1 large garlic clove, put through a press or minced and mashed

¼ teaspoon Chinese five-spice powder (or we just used 21 seasoning)

2 tablespoons honey

2 tablespoons hoisin sauce

1 ½ tablespoons soy sauce

1 tablespoon ketchup

2 teaspoons toasted sesame oil

————-Bread————

Small French baguette or Bolillo roll

Kewpie Mayonnaise mixed with Bragg liquid aminos or Maggi seasoning sauce (that’s what we used - Maggi) or soy sauce

Good salted European-style butter softened

fine sea salt & freshly ground black pepper

3 or 4 thin slices medium-hot chile / jalapeños / Fresno etc

4 to 6 cucumber strips or rounds

1 to 2 tablespoons coarsely chopped or hand-torn cilantro sprigs

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1. Make the Viet pickle: Peel and cut the daikon into sticks about 3 inches long and ¼-inch thick. Peel and cut the carrot into sticks a little skinnier than the daikon. Toss with salt and 2 teaspoons sugar. Massage for 3 minutes or set aside for 20 minutes. (Until daikon can be bent without breaking, they will shrink in volume). Rinse, drain, and transfer to a jar. Stir together remaining sugar with vinegar and 1 cup water until dissolved. Pour over vegetables to fully cover and let sit for 1 hour. (We make a lot and let it marinate in a glass jar in fridge for later use. Can sit for one month)

2. Prepare the char siu chicken: Pat chicken thighs dry, trim fat, and butterfly if necessary. In a bowl, stir together garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons for glazing. Coat chicken in marinade and let sit for 30 minutes. (We let it marinate for like 3 days on accident and turned out good lol). Bring back to room temp before cooking.

3. Cook chicken on a grill pan over medium-high heat for 6 to 10 minutes, basting with reserved marinade during the last 2 minutes. Let rest for 5 to 10 minutes before serving.

4. Make the sandwich: cut open bread (leave a hinge) Moisten bread crust and crisp in the oven. Open bread and hollow out some inside, and spread butter one side and mayo / Maggie mix other side. Layer chicken, cucumber, cilantro, chiles and pickled veggies inside. Salt pepper, close and cut to serve.

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