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1
Place cut carrots and daikons in plastic mixing bowl with agave nectar and salt, toss to coat carrots and daikons
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2
Allow to sit for 20 minutes, remove contents into mason jar or container
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3
In pot add vinegar and water and cook on medium heat, until it starts to boil
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4
Once it has boiled, pour over carrots and daikon and allow to cool uncovered in fridge. Cover once done cooling. Will taste best after 24 hours of sitting, but you can use immediately
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5
Using a sharp knife, cut chicken breasts in half lengthwise. Season all four breasts generously with salt, pepper, 5 spice powder, olive oil- Set aside until ready to grill
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6
In a small mixing bowl, add mayo, sriracha, and minced garlic. Stir until combined. Taste to see if you need more sriracha to your liking, set aside
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7
On cut side of ciabatta rolls brush olive oil
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8
Clean and Preheat grill for 5-8 minutes
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9
Add Chicken Allow to cook for 3 minutes, flip and cook alternate side for 3 minutes
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10
Lower heat on grill, flip chicken again and drizzle 1 tbsp of hoisin sauce over each chicken. Allow to cook until chicken reaches 160 degrees in the thickest part of the chicken, remove from grill and allow to rest
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11
Add ciabatta rolls to the grill on low heat and grill the oil side down until you have grill marks- Turn off grill
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12
To Assemble your 5 Spice Chicken Bahn Mi, Start by adding sliced cucumbers to the bottom layer of ciabatta, next layer with chicken, on top of your chicken, add pickled carrots and daikon, top with sliced jalepenos and cilantro leaves (5-6 per sandwich). On the top slice of bread, spread your sriracha aioli
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13
Enjoy
