Step 1:  Make the pickled carrots and red onions by combining the vinegar, sugar and salt in pot or microwave-safe container. Heat this mixture enough to dissolve the sugar and salt. Add seasoned vinegar to the vegetables in a sealable container. Let sit at room temperature for at least 1 hour before serving. 

Step 2:  Combine mayonnaise, green onion, sesame oil and vinegar and mix thoroughly. Cover and set aside.

Step3:  Pre-heat convection oven to 375°F.

Step 4:  Arrange the tenderloin fritters in a single layer on a lined sheet pan on a wire rack.

Step 5:  Bake for 13 - 15 minutes from frozen.

• For safety, product must be cooked to an internal temperature of 165°F as measured by a thermometer.

Step 6:  Remove the sheet pan of tenderloin fritters from the oven.

Step 7:  Transfer to hotel pan, cover and hold warm (above 140°F) for service.

Step 8:  Warm the bread in oven until hot and crispy, about 3 minutes. Split in half lengthwise, leaving a hinge. Spread green onion aioli on both inner sides of the bun. Add the chicken. Top with pickled carrots and onion, daikon, jalapeno, cucumber, cilantro sprigs and greens. Serve immediately.