Korean Spicy Chicken Sandwich

Ingredients:

• 2 Kirkland Breaded Chicken Breast Fillets

• 2 brioche buns

• 2 tbsp mayo

• 3 garlic cloves

• 4 green onions

• 1/2 cabbage, thinly sliced. 

• 1/4 cup Kimchi

• 2 tbsp Gochujang

• 1 tbsp soy sauce

• 1 tsp Sesame oil

• 1 tbsp Rice Wine Vinegar

• 1 tbsp honey

• 1 tbsp brown sugar

• Sliced pickle chips

Instructions:

• Cook Chicken according to package. I use my convection oven but use what you have. Air fryer works really well here too. Toast buns if desired. 

• Make Garlic Mayo: Combine 1 clove of garlic and mayo. Mix and season with Salt and Pepper. 

• Make Cole Slaw: Thinly Slice cabbage, add green onion whites, add kimchi to taste, add a small amount of kimchi liquid. Season with salt, pepper, and MSG to taste. 

• Make Sauce: in a bowl combine gochujang, sesame oil, rice wine vinegar,  brown sugar, soy sauce, honey, and a pinch of sugar. Mix well until combined thin out with a bit of water. Heat on medium until simmering and then reduce to low to keep warm. 

• Once chicken is cooked, spread sauce all over chicken tops and bottoms. Chop up some of your slaw finely to put on sandwiches and use the rest as a side. 

• Plate: to your toasted buns, add garlic mayo. Add chicken to bottom bun. On top bun add more garlic mayo and pickles. Add finely chopped slaw on top of chicken along with scallion greens for garnish. Crown your queen and enjoy!