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
- 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.
- In a large bowl place Kagome Korean BBQ and hot fried chicken thighs and toss until chicken is evenly coated.
- 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.