2 chicken breasts, pounded flat
salt and pepper
2 sub buns
mayonnaise
cilantro chopped
1 tomato, sliced
1 carrot, peeled, shredded
1/3 cup canola oil
1 shallot, thinly sliced
4 garlic cloves, coarsely chopped
2″ ginger, minced
1/4 cup korean red pepper powder
2 tbsp sugar
2 tbsp fish sauce
Heat the oil in a skillet and saute the shallots until golden brown. Add the garlic and ginger and cook 1 minute. Stir in the red pepper powder, and sugar and stir well for 30 seconds. Add the fish sauce and then scrape into a jar and set aside.
Season the chicken on both sides with salt and pepper. Cook on both sides in a frying pan until done. Let rest a few minutes and then slice 1/2 inch thick.
Slice open the buns and slather on mayo, some of the chile sauce, tomato, cilantro, and carrots. Top with the chicken. Serve.