Cheesy Korean Style Gochujang Chicken Sandwich
with Quick Pickled Carrot Ribbons | Serves 2
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.
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.
Ingredients
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 Milk, Egg, Soya)
Not included in your delivery
1
Olive Oil for the Dressing
2
Mayonnaise
Nutritional information
Utensils
Instructions
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.
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.
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!
