April 27, 2024

Spicy Korean Glazed Crispy Chick’n Sandwiches

Name: Spicy Korean Glazed Crispy Chick’n Sandwiches
Prep time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 3 tablespoons cider vinegar; 1 pkg (425 g) Gardein® Supreme Plant-Based Chick'n Filets; 1 tablespoon (15 mL) water; 2 teaspoons (16 g) granulated sugar; 1/2 cup (62 g) matchstick cut english cucumber; 1/2 cup (62 g) matchstick cut daikon radish; 1/2 cup (62 g) matchstick cut carrot; 2 tablespoons (16 g) fresh cilantro; 2 tablespoons (16 g) gochujang; 2 tablespoons (16 g) ketchup; 2 tablespoons (30 mL) agave sweetener or honey; 3 hamburger buns; 3 tablespoons (45 mL) mayonnaise or vegan alternative

15

Prep Time Minutes
25
Total Time Minutes
13
Number of Ingredients
3
Servings

Tags:

Gardein,
Asian,
Sandwich/Wrap

Ingredients

3 tablespoons cider vinegar
1 pkg (425 g) Gardein® Supreme Plant-Based Chick'n Filets
1 tablespoon (15 mL) water
2 teaspoons (16 g) granulated sugar
1/2 cup (62 g) matchstick cut english cucumber
1/2 cup (62 g) matchstick cut daikon radish
1/2 cup (62 g) matchstick cut carrot
2 tablespoons (16 g) fresh cilantro
2 tablespoons (16 g) gochujang
2 tablespoons (16 g) ketchup
2 tablespoons (30 mL) agave sweetener or honey
3 hamburger buns
3 tablespoons (45 mL) mayonnaise or vegan alternative

Directions

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Step one

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

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

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

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.