Spicy Chicken Banh Mi

1.Prepare the pickled vegetables: In a small bowl, combine rice vinegar, water, sugar, and salt. Stir until sugar and salt dissolve. Add julienned carrot and daikon radish, mix well, and let sit for at least 20 minutes to pickle while preparing other ingredients.

2.Marinate the chicken: In a medium bowl, whisk together soy sauce, fish sauce, honey, lime juice, minced garlic, grated ginger, sriracha sauce, and black pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 1 hour.

3.Prepare spicy mayo: In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth. Adjust sriracha to your preferred spice level. Refrigerate until ready to use.

4.Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is nicely charred and cooked through. Remove from heat and let rest for 5 minutes.

5.Slice the grilled chicken thinly against the grain.

6.Slice the baguettes lengthwise, leaving a hinge on one side to create a pocket. Lightly toast the baguettes until crisp but not burnt.

7.Spread a generous layer of spicy mayo on the inside of each baguette.

8.Assemble the sandwiches: Layer sliced grilled chicken, pickled carrot and daikon, cucumber slices, jalapeño slices if using, and fresh cilantro sprigs inside the baguette.

9.Season with a pinch of salt and freshly ground black pepper if desired.

10.Serve immediately, enjoying the crisp baguette with the spicy, tangy, and savory fillings.