SPICY KOREAN GLAZED CRISPY CHICK'N SANDWICHES
Yield Portion Size
| 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
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 109 mg | 11% |
| Carbohydrate | 69 g | 23% |
| Cholesterol | 6 mg | 2% |
| Total Fat | 24 g | 37% |
| Iron | 5 mg | 30% |
| Potassium | 327 mg | 0% |
| Calories | 599 kcal | 30% |
| Sodium | 1419 mg | 59% |
| Protein | 28 g | 56% |
| Polyunsaturated Fat | 7 g | 35% |
| Saturated Fat | 3 g | 15% |
| Sugars | 27 g | 3% |
| Vitamin C | 6 mg | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook plant-based chick’n filets according to package directions.
-
Step 2
Stir together vinegar, water and sugar in small microwave-safe bowl. Microwave 30 seconds. Stir until sugar is dissolved.
-
Step 3
Place cucumber, daikon and carrot in medium bowl. Pour vinegar mixture over, stir and let stand about 15 minutes. Stir in cilantro.
-
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.
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