SPICY KOREAN GLAZED CRISPY CHICK'N SANDWICHES
SPICY KOREAN GLAZED CRISPY CHICK'N SANDWICHES
Yield:
- 3 portions
Portion Size:
1 sandwich
Ingredients
|
Cider vinegar
|
3 tbsp |
| 3 ea | |
|
Water
|
1 tbsp |
|
Granulated sugar
|
2 tsp |
|
Matchstick cut English cucumber
|
1/2 cup |
|
Matchstick cut daikon radish
|
1/2 cup |
|
Matchstick cut carrot
|
1/2 cup |
|
Fresh cilantro
|
2 tbsp |
|
Gochujang
|
2 tbsp |
|
Hunt's® Tomato Ketchup
|
2 tbsp |
|
Agave sweetener or honey
|
2 tbsp |
|
Hamburger buns
|
3 |
|
Mayonnaise or vegan alternative
|
3 tbsp |
Preparation
Cook plant-based chick’n filets according to package directions.
Stir together vinegar, water and sugar in small microwave-safe bowl. Microwave 30 seconds. Stir until sugar is dissolved.
Place cucumber, daikon and carrot in medium bowl. Pour vinegar mixture over, stir and let stand about 15 minutes. Stir in cilantro.
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.
Nutrition Information
View Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 122 mg | 12% |
| Carbohydrate | 69 g | 23% |
| Cholesterol | 5 mg | 2% |
| Total Fat | 25 g | 38% |
| Iron | 5 mg | 30% |
| Potassium | 328 mg | 0% |
| Calories | 604 kcal | 30% |
| Sodium | 1412 mg | 59% |
| Protein | 28 g | 56% |
| Polyunsaturated Fat | 7 g | 33% |
| Saturated Fat | 3 g | 15% |
| Sugars | 27 g | 3% |
| Dietary Fiber | 3 g | 11% |
| Vitamin C | 6 mg | 9% |
| Vitamin A | 3162 iu | 63% |
Percent Daily Values are based on a 2,000 calorie diet