Kimchi Crispy Chicken Sandwich
Recipe submitted by Sara Youngbar from Monterey Peninsula USD, CA.
Kimchi Crispy Chicken Sandwich

Ingredients
Serves
20
Sandwich Ingredients
20 buns
Whole Grain Hamburger Buns
3/4 cup
Light Mayonnaise
1 cup + 1 Tbsp
Gochujang Chili Sauce
Quick Kimchi Ingredients
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
Directions
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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