Viet Chicken Sando

 Marinate chicken. In mixing bowl, combine chicken, sugar, egg, ginger, garlic, black pepper, water, soy sauce and mix. Add mochiko and corn starch and mix. Refrigerate 3-4 hrs.

 Pull chicken from fridge and heat oil for frying to 350F. Combine ap flour, corn starch, and garlic powder for dry coating. 

Coat the chicken, shake off excess flour, and fry for 6 mins. Remove and set on rack for 1 min. Toss in nuoc mam glaze.

 In a nonstick pan, melt butter and toast buns till golden.

 Assemble sando. Pâté one side, mayo the other. Chicken, pickled vegetables, then handful of cilantro. Enjoy!

Cut carrot and daikon, and cover with a cup of salt and let sit for 1 hr. Water will accumulate. Squeeze out, and rinse with water. Pat dry.

 Cover daikon and carrot with garlic, sugar, chili, vinegar and water and mix well. Refrigerate.

In a saucepan, heat oil and add onion, garlic, chili, and sauté till soft. About 3-4 mins.

Add sugar, fish sauce, and water and cook down until syrupy.

Turn off heat and add lime juice. Set aside.