Kimchi Crispy Chicken Sandwich

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



Sandwich Ingredients

20 filetsTyson® Whole Grain Breaded Golden Crispy Whole Muscle Chicken Breast Filets, 4.0 oz.
20 bunsWhole Grain Hamburger Buns 
3/4 cupLight Mayonnaise 
1 cup + 1 TbspGochujang 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 

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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