Directions

To Prep

1. Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved.
2. Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour.
3. To marinate the chicken, combine the garlic, fish sauce, soy sauce, sugar, mayonnaise and lemon zest in to a mixing bowl before adding the chicken breasts and allowing to marinade for at least 20 minutes.

To Cook

1. Preheat an oven to 180 degrees Celsius and line a baking tray with baking paper.
2. Place the chicken on to the baking paper and place in to the oven. Allow the chicken to grill until it has cooked through.
3. Remove the chicken from the oven and allow to rest for 5 minutes before slicing in to thin pieces.

To Serve

1. Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread before adding the chicken slices, pickled vegetables and cucumbers slices.
2. Top with coriander, spring onions and slices of chilli.