Carrot & Daikon Topping
Carrot
Daikon Radish
Sugar	tbsp
Kosher Salt	tsp
Rice Vinegar	tbsp
Sesame Oil	tsp
Chicken
Olive Oil	tbsp
Fish Sauce	tbsp
Oyster Sauce	tbsp
Red Pepper Flakes	tsp
Sugar	tsp
Shallots
Garlic Clove
Fresh Lemongrass	stalks
Lime Zest	tsp
Boneless Chicken Breast	g
Sandwich
Mayonnaise	tbsp
Sriracha Sauce	tbsp
Lime Juice	tbsp
Baguette
Jalapeño
Handful Fresh Coriander

Carrot & Daikon Topping
1. Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
2. In a bowl, mix the carrots and daikon with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated.
3. Set aside and let it rest for minimum 1 hour. Stir occasionally.
Chicken Breast
4. In a food processor, add 2 tablespoons sesame oil, fish sauce, oyster sauce, red pepper flakes, sugar, shallots, garlic, lemon grass and lime zest.
5. Process everything until you get a smooth paste. Mix the chicken Breast with the marinade and toss to coat. Cover it and transfer it to the fridge. Let it rest for minimum 2 hours.
6. Heat up a skillet over medium high heat with 2 tablespoons oil. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
Sandwich
7. For the sauce, mix the mayonnaise with the siracha sauce and lime juice.
8. Spread the Siracha mayo on each piece of bread.
9. Fill it with the pickled carrots and daikon.
10. Add the sliced chicken and top everything with jalapenos and fresh coriander.

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