By Channel Segment
Kimchi Crispy Chicken Sandwich Recipe
Ingredients
Serves: 20
- 20 filets Tyson® Whole Grain Breaded Golden Crispy Whole Muscle Chicken Breast Filets, 4.0 oz.
- 20 buns Whole Grain Hamburger Buns
- 3/4 cup Light Mayonnaise
- 1 cup + 1 Tbsp Gochujang Chili Sauce
- 2 lbs Napa cabbage
- 2 Tbsp Salt
- 2 Tbsp Cider Vinegar
- 1 Tbsp Granulated Sugar
- 1/4 cup Chopped Raw Garlic
- 2 Tbsp Red Chili Flakes
- 1 cup Grated Carrots
- 1/3 cup Chopped Green Onions
Recipe submitted by Sara Youngbar from Monterey Peninsula USD, CA.
Directions
- For Quick Kimchi:
- Cut the cabbage in half, core it, and shred it with a knife into 1/4 inch ribbons. Place in a bowl with salt and vinegar and toss. Add one cup cold water and set aside for 10 minutes.
- Meanwhile, stir together sugar, garlic, chili flakes, carrots, and green onions in a large bowl.
- Drain the cabbage well and add to the bowl with the carrot mixture. Toss together so that the cabbage is coated in the mixture.
- Make The Sandwich:
- Cook the chicken in a preheated 350 degree oven until an internal temperature of 165 degrees is reached, approximately 20 minutes.
- While chicken cooks, stir together mayonnaise and gojuchang. Lay out hamburger buns.
- Spread each bottom half of buns with 1 tablespoon mayo/chili sauce. Top with 1 cooked chicken patty.
- Top chicken with 1/2 cup quick kimchi and top half of bun.
- Serve immediately or wrap in foil and keep in a 140 degree warmer until service.
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