Crispy garlic chili chicken cutlet sandwich on baguette

Mix garlic, chili flakes, paprika, onion powder, soy sauce and rice vinegar in a bowl for the marinade.

Cut the chicken breast in half horizontally into two cutlets and flatten them a little more.

Add a shot of oil to the marinade, coat the cutlets and let marinate a little while.

Mix mayo, sambal or chili crisp, soy, rice vinegar, sugar and a pinch of salt for the sauce.

Set up three containers: flour, one beaten egg, rice panko.

Press the cutlet into the flour on both sides until fully coated, then coat completely in egg, then press into the panko and flip.

Heat oil.

Fry the cutlets about 3 to 4 minutes a side.

Spread a little mayo on each cut side of the baguette and set face down on the flat top until crisp and brown.

Top the cooked cutlets with mozzarella and let it melt for a minute.

Build the sandwich: sauce on the baguette, iceberg, the cheesy cutlet, more sauce on top; cut and serve.