FRIED CHICKEN SANDWICH

Featuring Kagome Korean BBQ Sauce

Prep Time: 40 minutes | Cook Time: 20 minutes | Yields: 4 servings

1 cup (230g) – Mayonnaise
¼ cup (78g) – Sriracha
2 tablespoons (22g) – Brown Sugar
1 cup (158.5g) – Kimchi
2 cups (680g) – Coleslaw mix, shredded
1 bunch (60g) – Radish, thinly sliced
1 cup (52g) – English Cucumbers, thinly sliced
4 each (930g) – Chicken Thighs, boneless fried
2 cups (454g) – Kagome Korean BBQ
4 each – Brioche Hamburger Buns

INSTRUCTIONS

  1. In a medium bowl, mix mayonnaise, sriracha and brown sugar until combined. Add coleslaw and kimchi until well coated with sriracha mayonnaise. Cover and let sit for at least 20-30 minutes. Slice cucumber and radish, place in bowl and set aside.
  2. In a large bowl place Kagome Korean BBQ and hot fried chicken thighs and toss until chicken is evenly coated.
  3. Assemble sandwich. Open brioche bun and place coated chicken thigh on the bottom portion of the bun. Top with cucumbers, radishes and a large spoonful of the kimchi coleslaw. Add more Kagome Korean BBQ Sauce if desired.