Sweet chilli chicken rolls

Method

1. Put the chicken thighs in a large bowl. Add the fish sauce, ketjap manis, sesame oil, Chinese five spice and ground Sichuan pepper. Toss together and set aside in the fridge to marinate for at least 1 hour or overnight.
2. For the dressing, put the chillies, garlic and ginger in a food processor and blend to a rough paste. Transfer to a saucepan and add the salt, vinegar and sugar. Bring to the boil, then turn down the heat and simmer gently for 5-8 minutes until reduced and syrupy. Cool, then store in a sealed jar in the fridge until needed (see Make Ahead).
3. Heat the grill to high. Remove the chicken from the fridge and put on a foil lined oven tray. Grill for 3-4 minutes on each side until lightly charred and cooked through. Set aside to cool, then shred or thinly slice.
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4. In a large bowl, combine the shredded chicken, carrot, cucumber, salad leaves and herbs, then chill until needed.
5. To serve, cut the brioche rolls in half and divide the filling between them. Drizzle with 1-2 tbsp chilli sauce and serve.