Macro-Friendly Korean Fried Chicken Sandwich
Directions
- 1Halve a 12oz chicken breast and season each side with salt and garlic powder.
- 2Prepare breading stations: flour, 100g egg whites mixed with 1 tablespoon gochujang, and crushed corn flakes.
- 3Bread the chicken by passing it through each station.
- 4Air fry the chicken at 375 for 12-15 minutes.
- 5Prepare the gochujang glaze by mixing 1.5 tablespoons gochujang, 1.5 tablespoons low sodium soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1 tablespoon honey, 1 tablespoon zero cal brown sugar, 1 tablespoon sriracha, and 1/4 tsp garlic powder in a pan over low heat.
- 6Make the kimchi slaw by chopping 80g kimchi and 80g green onions and mixing with 20g light mayo, 1/2 teaspoon kosher salt, and 1 tablespoon rice wine vinegar.
- 7Once the chicken is cooked, brush it with the gochujang glaze.
- 8Assemble the sandwich with the kimchi slaw and the glazed chicken on toasted brioche buns.
Ingredients
- 12 oz chicken breast
- 1 pinch salt
- 1 pinch garlic powder
- 5 g flour
- 100 g egg whites
- 1 tablespoon gochujang
- 15 g crushed corn flakes
- 1.5 tablespoons gochujang
- 1.5 tablespoons low sodium soy sauce
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tablespoon honey
- 1 tablespoon zero cal brown sugar
- 1 tablespoon sriracha
- 0.25 tsp garlic powder
- 80 g kimchi
- 80 g green onions
- 20 g light mayo
- 0.5 teaspoon kosher salt
- 1 tablespoon rice wine vinegar
- 2 brioche buns
Equipment
knifeair fryerfrying panbowlcutting board
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