Tway Da Bae's Sweet and Sour Chicken Sandwich

Brine the chicken
Combine 1 cup buttermilk, salt and pepper, 5–6 smashed garlic cloves, chopped or whole Thai basil, and cilantro. Place the chicken in the buttermilk brine in a zip-top bag and let it brine for 2–3 hours.

Pickle the daikon
While the chicken brines, slice the daikon into thin rounds. Sprinkle with salt and let sit for 10 minutes, then rinse off the salt. Combine ½ cup hot water, ½ cup rice vinegar, and ¼ cup sugar, whisk until the sugar dissolves, and pour over the daikon. Let sit for at least 30 minutes—the longer, the better.

Make the slaw
Shred the cabbage into thin strands. Chiffonade about 6 basil leaves, chop 3 cilantro stems with leaves, and slice 1 green onion. Mix everything together, season with salt and pepper, then add ⅓ cup Kewpie mayo and 1 tablespoon rice vinegar.

Make the glaze
Combine ⅓ cup pineapple juice, 1 tablespoon ketchup, 2 tablespoons brown sugar, ½ cup rice vinegar, 3 cloves minced garlic, and 1 teaspoon minced ginger. Bring to a boil, reduce to a simmer, and cook for a few minutes. Make a slurry with 1 teaspoon cornstarch and 1 tablespoon water, then stir it into the glaze to thicken. When the chicken finishes brining, remove it and pat dry.

Cook the chicken
Lightly oil a grill or grill pan. When the pan is smoking, place the chicken skin-side down and cook for 5 minutes. Flip and cook another 3–5 minutes, until cooked through. Brush the chicken with the sweet-and-sour glaze after cooking. Toast the bread on the same grill or grill pan.

Assemble the sando
On the bottom bun, layer the pickled daikon, glazed chicken, and slaw. Spread Kewpie mayo on the top bun, close the sandwich, and serve.