Quick Pickled Carrots and Daikon

• Combine vinegar, water, sugar and salt in a medium-sized mixing bowl and mix until the sugar and salt has dissolved. Add carrots and daikon and cover and set aside in the refrigerator for at least 2 hours.
• Heat oven to 375° F.
• Trim fat off chicken thighs. Use a fork to poke holes on each side of each piece of chicken thigh. Add to a small shallow dish.
• Add garlic, oyster sauce, sesame oil, lemongrass, salt, and pepper on top of chicken. Mix thoroughly. Allow chicken to marinate for 10 to 15 minutes.
• Add 2 teaspoons oil to a nonstick skillet and heat for 3 to 4 minutes. Cook chicken on medium high for 5 to 7 minutes on each side.
• Place pan with chicken in the oven for 4 to 6 minutes. Remove the chicken from the oven and the pan and place on a clean plate. Allow the chicken to rest for 6 to 8 minutes before cutting into it.
• Lower oven to 350 degrees. Brush melted butter on the top of each Rhodes Warm & Serve Artisan French Rolls and bake as directed on packaging.
• Remove from oven, allow to cool for at least 5 to 10 minutes.
• Assemble the banh mi sliders. Cut each French roll in half and spread mayo on the bottom. Add chicken, then layer with pickled carrot and daikon, cucumber, cilantro and jalapeno. Serve immediately.