Thaw biscuit pucks, covered, either at room temperature 15-30 minutes until
flexible or refrigerated overnight.
Cut each biscuit into quarters.
Chop chicken tenders into 6-8 pieces each.
Drop 8 biscuit pieces and 10-12 chicken pieces into deep-fat fryer preheated to
325°F; cook 3-4 minutes, turning as necessary, until golden brown and cooked
through. Remove from oil, drain and toss in bowl with 1/4 cup Korean bbq sauce.
Place 1/2 cup shredded cabbage in bottom of serving bowl; add 8 biscuit pieces
and 10-12 chicken pieces on top. Garnish with 1/4 cup Kimchi and 1 Tbsp green onions; serve immediately.
