Cheesy Korean Style Gochujang Chicken Sandwich

Name: Cheesy Korean Style Gochujang Chicken Sandwich with Quick Pickled Carrot Ribbons | Serves 2
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 15 milliliter(s) Cider Vinegar; 1 unit(s) Carrot; 30 grams Mature Cheddar Cheese; 260 grams Diced British Chicken Breast; 30 grams Gochujang Paste; 2 unit(s) Burger Buns; 1 tbsp Olive Oil; 2 tbsp Mayonnaise

with Quick Pickled Carrot Ribbons | Serves 2

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Bring home flavours inspired by Korea with this tasty lunchtime meal. 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 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Carrot

30 grams

Mature Cheddar Cheese

(Contains: Milk)

260 grams

Diced British Chicken Breast

30 grams

Gochujang Paste

(Contains: Soya)

2 unit(s)

Burger Buns

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

Not included in your delivery

1 tbsp

Olive Oil

2 tbsp

Mayonnaise

Nutritional information

Energy (kcal)556 kcal

Energy (kJ)2325 kJ

Fat24 g

of which saturates5.6 g

Carbohydrate39.3 g

of which sugars11.6 g

Dietary Fibre3.6 g

Protein42.9 g

Salt2.2 g

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

Utensils

•Bowl

•Peeler

•Pan

Cooking Instructions and Tips

a) In a medium bowl, stir together the cider vinegar and olive oil (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 cider vinegar dressing and toss to coat.

c) Grate your Cheddar cheese.

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

b) Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

c) Once cooked, turn down the heat to medium. Stir in the gochuchang paste to coat the chicken and cook until thickened slightly, 1-2 mins.

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

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

Enjoy!