Water
Pizza dough (you can get this in the frozen-food aisle or from your local pizza shop)
1 Tbsp. pretzel salt
⅓ cup baking soda

Oil for frying
2 chicken thighs
2 eggs
1 cup panko bread crumbs
1 cup all-purpose flour
Pinch salt and pepper

½ cup white, apple cider, or rice wine vinegar
¼ cup water
¼ cup sugar
Pinch salt
1 dash fish sauce
1 Granny Smith apple
2 carrots
Daikon

¼ cup hoisin
¼ cup deli mustard
¼ cup chopped cilantro
1 Tbsp. sriracha

Cucumber, sliced lengthwise
Cilantro
2 fried eggs

Steps

Bun:
Preheat oven to 425°.

Fill a large, high-sided skillet halfway with water and heat on high until simmering. Add the baking soda.

Gently roll the pizza dough into 2 sandwich-size loaf shapes. Add to the simmering water and cook about 20 seconds per side. Remove boiled buns with a slotted spoon and drain on a paper towel.

Transfer boiled buns to a parchment-lined baking tray. Carefully make small diagonal cuts on the top of the buns with a sharp knife. Sprinkle the tops with pretzel salt and bake for about 25 minutes or until nice and golden brown.

Pickled Veggies:
Add vinegar, water sugar, salt, and fish sauce to a microwave-safe bowl or a mason jar. Microwave until mixture is hot and sugar is dissolved, about 1 minute.

Peel apple, carrots, and daikon with julienne peeler or cut into thin strips. Add to warm pickling solution and let sit until cool.

Chicken:
Pound chicken thighs until thin.

Whisk two eggs in one bowl. Add panko and flour to another.

Dip chicken in panko/flour, then egg, then back in panko/flour.

Heat oil in medium sauté pan.

Fry chicken until golden brown. Drain on paper towels.

Sauce:

Combine all ingredients in a small bowl.

Assembly:

Carefully slice open one cooled pretzel loaf with a serrated knife. Spread sauce on one side of bun. Add crispy chicken, pickled veggies, and cucumber. Top with 2 fried eggs, garnish with cilantro, and enjoy the greatest sandwich of all time!