Makes 4-6 sandwiches
Ingredients
½ cup rice vinegar
1 tablespoon sugar
2 teaspoons salt
¼ cup water
1 teapoon lime zest
4 inches of daikon radish, cut in super thin matchsticks about 2 inches long
2 medium carrots, cut into super thin matchsticks about 2 inches long
2 jalapeño peppers, sliced in rings
2 cloves garlic, chopped fine
5 green onions, chopped fine
2 tablespoons hoisin sauce
1 -2 tablespoon siracha sauce
Juice of one lime
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon black pepper
2 pounds chicken breasts, pounded and chopped into 1 inch thick strips
4-6 individual baguettes, sliced in half
1/3 cup chili mayonnaise (1/3 cup mayonnaise mixed with 1 tablespoon siracha)
Cilantro leaves on a little stem
Directions
In a small bowl whisk together the vinegar, sugar, salt, water and lime zest and add daikon, jalapenos and carrot strips. Let stand at least 3 hours but preferably overnight. In another large, shallow bowl whisk together garlic, green onions, hoisin, siracha, lime juice, sugar, coarse salt and pepper until smooth. Place the chicken pieces in the bowl and mix well, making sure all the pieces are well coated. Let stand for about 30 minutes. Pre-heat oven to 375 ° F. After the chicken has marinated for 30 minutes lay the chicken out flay on a lined baking sheet and bake about 15 minutes or until meat is cooked through. Take the baguettes and spread a little chili mayonnaise on them and add about a ½ cup or more of cooked chicken mixture to the bottom piece. Next take some of the marinated daikon and carrots and place on top making sure to use a slotted spoon to strain off all liquid. Place the pickled jalapenos on top for extra spicy. Next garnish with cilantro and top with the top piece of the baguette!