Step 1

Preheat oven to 220°C. Line a large tray with baking paper. For the marinade, place peanuts, hoisin and rice wine vinegar with 2 tbs water and 2 tsp salt in a food processor and whiz until combined. The marinade needs to be thick and saucy. Add more water if needed. Transfer to a bowl, add chicken, season to taste and toss to combine. Marinate for 30 minutes.

Step 2

Transfer the chicken to prepared tray and roast for 20-25 minutes until cooked and caramelised. Set aside.

Step 3

For the quickles, toss the carrot and radish in a bowl with the sugar and salt. Stand for a minimum 10-12 minutes, then pour over rice wine vinegar and set aside until needed. (Quickles can be stored in an airtight container in the fridge for up to 2 weeks.)

Step 4

Slice the bread rolls in half lengthwise, making sure to not slice all the way through. Pick out the soft middle of the top half of each bun and spread the inside with mayonnaise. Think of this like butter so be generous. Press three or four lettuce leaves into the mayo. Follow with pieces of the hoisin chicken, a squeeze of Sriracha or other chilli sauce, then some cucumber slices, herbs and finally a layer of the well-drained quickles to add texture and some sweet-sour hit. Press together and enjoy.