3/4 cup (165g) caster sugar
3/4 cup (185ml) white vinegar
3 carrots, cut into thin matchsticks or grated
900g skinless chicken thigh fillets
1/2 cup (150g) whole-egg mayonnaise
2 baguettes, cut into thirds, split
2 long red chillies, seeds removed, cut into thin strips
1 telegraph cucumber, thinly sliced into ribbons (a mandoline is ideal)
1/2 red onion, very thinly sliced
1/2 cup coriander leaves
Marinade
1/4 cup (60ml) soy sauce
5 garlic cloves, finely chopped
4 eschalots, finely chopped
2 tablespoons fish sauce
1 tablespoon caster sugar
4 coriander stalks, bruised
2 teaspoons five-spice powder
Directions
Combine sugar, vinegar and 1/2 teaspoon salt in a bowl, stirring until sugar and salt dissolve. Add carrots and toss to coat. Stand at room temperature for at least 2 hours or overnight. Drain.
Meanwhile, combine all the marinade ingredients together in a large bowl with 1 teaspoon black pepper. Add chicken, turning to coat. Cover and marinate in the fridge for 1 1/2 hours, turning frequently.
Lightly oil a barbecue or chargrill and preheat to medium-high. Remove chicken from marinade and grill, in batches, for 6-8 minutes, turning, until cooked through. Slice on an angle and keep warm.