Kimchi Crispy Chicken Sandwich

Recipe submitted by Sara Youngbar from Monterey Peninsula USD, CA.

Kimchi Crispy Chicken Sandwich

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

Show ingredients

Directions

Directions:

For Quick Kimchi:

  1. 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.
  2. Meanwhile, stir together sugar, garlic, chili flakes, carrots, and green onions in a large bowl.
  3. 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:

  1. Cook the chicken in a preheated 350 degree oven until an internal temperature of 165 degrees is reached, approximately 20 minutes.
  2. While chicken cooks, stir together mayonnaise and gojuchang. Lay out hamburger buns.
  3. Spread each bottom half of buns with 1 tablespoon mayo/chili sauce. Top with 1 cooked chicken patty.
  4. Top chicken with 1/2 cup quick kimchi and top half of bun.
  5. Serve immediately or wrap in foil and keep in a 140 degree warmer until service.

 

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