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Cheesy Korean Style Gochujang Chicken Sandwich

Cheesy Korean Style Gochujang Chicken Sandwich

Cheesy Korean Style Gochujang Chicken Sandwich

with Quick Pickled Carrot Ribbons | Serves 2

Recipe Development TeamPublished on April 03, 2023

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Bring home flavours inspired by Korea with this tasty lunchtime meal. The chicken is fried in gochujang, a Korean style paste which is a yummy combination of sweet and spicy. The bun is layered with quick pickled carrot ribbons, Cheddar cheese and gochujang chicken to create a truly memorable meal.

Allergens:

Sulphites

•Milk

•Soya

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

15

Cider Vinegar

(Contains: Sulphites)

1

Carrot

30

Mature Cheddar Cheese

(Contains: Milk)

260

Diced British Chicken Breast

30

Gochujang Paste

(Contains: Soya)

2

Burger Buns

(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)

Not included in your delivery

1

Olive Oil for the Dressing

2

Mayonnaise

Nutritional information

Energy (kJ)2325 kJ

Energy (kcal)556 kcal

Fat24 g

of which saturates5.6 g

Carbohydrate39.3 g

of which sugars11.6 g

Protein42.9 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Box Grater

•Peeler

•Pan

Cooking Instructions and Tips

Get Prepped

1

a) In a medium bowl, stir together the cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. Add the ribbons to the bowl of vinegar dressing.

c) Grate your Cheddar cheese.

Fry your Chicken

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.

c) Once cooked, turn down the heat to medium. Add the gochujang paste to the pan and cook until thickened slightly, 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Lunch is Served

3

a) When the gochujang chicken is cooked, pop the buns onto your plates and spread your mayo on the lids of the buns (see pantry for amount).

b) Drain the pickling juice from the carrots, then load the bases with the pickled carrot ribbons.

c) Top the carrots with the gochujang chicken.

d) Share the grated Cheddar on top of the chicken, then sandwich shut with the bun lids.

Enjoy!

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