• 2 Schnitzer organic baguettes

• 2 chicken breasts (with skin)
• 75 ml gluten-free soy sauce
• 1 cm ginger (peeled and roughly chopped)
• 1 garlic clove (roughly chopped)
• 3 tbsp brown sugar

• 1 tbsp fish sauce (gluten-free)
• 1 lime
• 1 bird's eye chili
• a splash of gluten-free soy sauce

• 2 carrots
• 1/2 daikon radish
• 5 tbsp white sugar
• 1 tsp salt
• 150 ml rice vinegar

• Mayo
• 1 spring onion
• 1/2 bunch cilantro
• 1/2 cucumber

The day before:
1. Peel the carrot and radish and cut into julienne strips (matchstick size)
2. Mix well in a bowl with the salt and 2 tbsp sugar and massage in a little. This draws out the water from the vegetables. As soon as the vegetables become pliable, rinse with cold water.
3. Dissolve the rice vinegar, the remaining sugar, and 200 ml lukewarm water and place in a mason jar with the vegetables. Refrigerate overnight.
4. Chicken marinade: Mix all ingredients with 2 tbsp water in a baking dish until the sugar has dissolved. Place the chicken on top and refrigerate covered overnight. Turn once in the morning.

On the day:
1. Preheat oven to 200°C (convection).
2. Prepare chili sauce: Cut chili into fine rings. Mix with a splash of fish sauce, the lime juice, and a little soy sauce.
3. Bake baguettes according to package instructions (10 minutes).
4. Cut 1/2 cucumber into strips. Cut spring onions into fine strips. Pluck cilantro leaves.
5. Grill both chicken breasts until cooked through. Ensure the skin remains crispy.

Assembly:
1. Slice the baguette so that it is still closed on one side.
2. Cut chicken breasts into 0.5 cm thick strips.
3. Spread chili sauce and mayo on the baguette as desired.
4. Place sliced chicken into the baguette.
5. Fill with cucumber, pickled carrots and radish, cilantro leaves, and spring onions. Finally, cut the baguette in half and serve.

Enjoy!