Korean Fried Chicken Sandwich with Asian Citrus Slaw
Korean Fried Chicken Sandwich with Asian Citrus Slaw
Directions
- Toast the sesame buns and fry breaded crispy chicken to 165° F.
- Spread the top and bottom bun with Sweet Baby Ray’s Korean Barbecue & Wing Sauce. On the bottom bun, place crispy fried chicken.
- Top the chicken with Asian Citrus Slaw and cilantro leaves. Finish with the top bun and serve.
Ingredients
- 1/4 cup Asian Citrus Slaw
- 1 bun Heritage Ovens® Bun(s), Sesame Seed, toasted
- 1 tbsp Peak Fresh Produce® Cilantro
- 2 tbsp Sweet Baby Ray's® Korean Barbecue & Wing Sauce
- 2 West Creek® Chicken, Breast(s), fried
Asian Citrus Slaw
Directions
- Place the first seven ingredients in a large mixing bowl and combine well.
- Mix the remainder of ingredients together in another small mixing bowl and combine with contents in large mixing bowl until coated.
- Store, label and refrigerate.
Ingredients
- 1 bag Asian slaw mix
- 1 tbsp ginger, fresh, grated
- 1/4 cup Ken's® Lemon Vinaigrette
- 1/4 cup Ken's® Lime Vinaigrette
- 2 tbsp oil, sesame, toasted
- 2 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped
- 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
- 1 cup Peak Fresh Produce® Pepper(s), Red Bell, julienned
- 1 bag rainbow slaw mix
- 1/3 cup vinegar, seasoned rice
