Chicken Banh Mi

Peel and julienne the daikon radish and carrots.

In a large bowl, toss the julienned vegetables with 1 tablespoon of salt. Massage the salt in and let it sit for 20 minutes to draw out moisture.

Rinse the vegetables thoroughly with water to remove the excess salt, then dry them well (a salad spinner works great for this).

In a large jar, combine the sugar, rice vinegar, water, and 1 teaspoon of salt. Stir until the sugar and salt are dissolved to create the pickling brine.

Add the rinsed and dried vegetables to the jar with the brine. Seal and let pickle for at least 1 hour, or overnight for the best flavor.

In a separate bowl, prepare the chicken marinade by whisking together the hot honey, ketchup, soy sauce, hoisin sauce, five-spice powder, minced garlic, and sesame oil.

Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Let marinate for at least 1 hour or up to 24 hours in the refrigerator.

Heat a cast-iron skillet over medium-high heat. Cook the marinated chicken for 4-6 minutes per side, until cooked through and nicely charred.

While the chicken cooks, prepare the sandwich toppings: thinly slice the cucumber, jalapeño, and Fresno chili. Have the cilantro ready.

Toast the Banh Mi rolls in an oven until warm and crusty.

To assemble, slice a roll open lengthwise. Spread one side with pâté and the other with mayonnaise.

Layer the charred chicken inside the roll, followed by the sliced cucumber, jalapeño, Fresno chili, a generous amount of the pickled vegetables, and fresh cilantro sprigs.

For extra umami, drizzle with Maggi seasoning sauce before serving.