Vietnamese Sticky Chicken with Daikon and Carrot Pickle

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ingredients

For chicken
•2 garlic cloves, minced
•3 tablespoons sugar
•1 1/2 tablespoons Asian fish sauce
•1 1/2 tablespoons vegetable oil
•1 tablespoon fresh lime juice
•1 1/2 teaspoons Sriracha or other Asian hot chile sauce
•1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices
For pickle
•2 medium carrots, peeled
•1/2 lb daikon radish, peeled
•1/2 cup rice vinegar (not seasoned)
•1/4 cup sugar
•1 teaspoon salt
•Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan
•Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce

1
Marinate chicken:
2
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
3
Make pickle while chicken marinates:
4
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
5
Grill chicken:
6
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
7
*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).