SPICY KOREAN GLAZED CRISPY CHICK'N SANDWICHES

SPICY KOREAN GLAZED CRISPY CHICK'N SANDWICHES
SPICY KOREAN GLAZED CRISPY CHICK'N SANDWICHES

Yield Portion Size

3 portions (1 sandwich)
3 tbsp
Cider vinegar
3 ea
1 tbsp
Water
2 tsp
Granulated sugar
1/2 cup
Matchstick cut English cucumber
1/2 cup
Matchstick cut daikon radish
1/2 cup
Matchstick cut carrot
2 tbsp
Fresh cilantro
2 tbsp
Gochujang
2 tbsp
2 tbsp
Agave sweetener or honey
3
Hamburger buns
3 tbsp
Mayonnaise or vegan alternative
View Nutrition Information

Directions

  1. Step 1

    Cook plant-based chick’n filets according to package directions.

  2. Step 2

    Stir together vinegar, water and sugar in small microwave-safe bowl. Microwave 30 seconds. Stir until sugar is dissolved.

  3. Step 3

    Place cucumber, daikon and carrot in medium bowl. Pour vinegar mixture over, stir and let stand about 15 minutes. Stir in cilantro.

  4. Step 4

    Whisk together gochujang, ketchup and agave in small bowl. Spread sauce onto both sides of cooked chick’n. Spread mayo on bottom buns, top with chick’n, vegetables and top buns and serve.