Instructions

• 1 Cut brad in half lengthwise and hollow it out leaving a shell.
• 2 Heat the oil in a large skillet over medium-high heat. SPrinkle the chicken with pepper an saute for 4 minutes on each side or until done. Slice the chicken into stris and toss with 1 tsp. of the garlic.
• 3 Combine the remaining garlic, soy sauce, sesame oil, and hoison onto a bowl and add the chicken and toss to coat.
• 4 Combine the sugar and vinegar in a small sauce pan and cook until the sugar as dissolved. Take off the heat and add the carrots and radishes. Let cool completely and drain, reserving 2 tbsp. of the vinegar mixture.
• 5 Arrange the cucumber and lettuce onteh bottom half of the bread and drizzle with the vinegar mixture. Top with chicken, the radish and carrot mixture, cilantro, Sririacha, and infally top with the top half of the bread. Cut into 2 or 4 portions.
• 6 I ended up using a mandalin to slice the cucumbers, radishes, and plain old carrots before pickling them. This allowed to sandiwch to be constructed easier.