Ingredients
Chicken Marinade
- 2 lbs chicken breast
- 2 teaspoon five spice powder*
- 1 tablespoon minced garlic
- 1 large shallot, minced
- 2 tablespoon fish sauce
- 1 tablespoon granulated sugar
- ¼ cup low sodium soy sauce
- 1 teaspoon fresh ginger (or ginger paste)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for cooking the chicken, not in the marinade)
Pickled Vegetables
- 2 jalapeños, thinly sliced
- 8 oz shredded carrots
- 1 English cucumber, thinly sliced (or spiralized)
- 1 ½ cup water
- 1 ½ cup rice vinegar
- 2 teaspoon fine sea salt
- ⅓ cup granulated sugar
Sauce
- ½ cup mayonnaise
- ¼ cup hoisin sauce
- 1-3 teaspoon sriracha sauce (depending on your heat preference)
Assembly
- 6 large hoagie rolls, or french bread
- fresh cilantro
Instructions
Marinade
- In a large bowl or ziploc bag, whisk together the marinade ingredients.
- Pound out the chicken** using a meat mallet until it’s about ½ inch thick, then put them in the bowl (or ziploc), fully covering them in marinade.
- Refrigerate the marinated chicken for at least 3 hours, but up to 8 hours.
Pickled Vegetables
- Slice the vegetables and put them in a large heat-resistant bowl.
- In a sauce pan, whisk together the water, rice vinegar, salt, and sugar. Heat on high and stir until the salt and vinegar dissolve.
- Pour the liquid over the vegetables and stir, completely soaking the vegetables. Allow to cool. Once cool, cover and refrigerate until serving (no more than a few hours).
- Before serving, drain the liquid.
Sauce
- Whisk together the mayonnaise, hoisin sauce, and sriracha. The more sriracha you add, the spicier it will be--so base it off of your spice preference.
Chicken
- Heat olive oil in a large frying pan on medium-high heat.
- Add the chicken to the frying pan and cover. Cook for 4-5 minutes, or until golden brown. Flip the chicken over and cook for 3-4 minutes, or until golden brown. Move the chicken to a plate and cover.
- Allow to sit for about 10 minutes before slicing the chicken. Slice the chicken into strips, going against the grain.
Assembly
- Slice the hoagie rolls, hamburger style (if not already done). Place the buns, inside facing up, on a baking sheet.
- Turn the oven broiler on (I prefer it on low, if your oven has that option), and toast the rolls for 3-4 minutes, until golden. They burn fast, so keep a close eye on them!
- Add the chicken, veggies, cilantro, and sauce to the rolls. Serve immediately. Enjoy!
Notes
*Five spice powder can be hard to find. They didn't have it at my local grocery store, but I did find it on Amazon! It should also be available at any Asian market.
**Instead of pounding the chicken, you could also slice it lengthwise (hamburger bun style) to thin out the meat. However, pounding it will make the meat more tender, and give you more control on its thickness.