Korean-Style Chicken Sandwiches
with Creamy Apple Slaw and Pickled Jalapeños
Korean chicken has captivated the world, why not enjoy it in a taco? Chicken tenders are baked in a Gochujang and soy-based sauce, with creamy apple coleslaw to cool things down, while pickled jalapenos pick things up again with some zing and tang.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
113 g
Chou rouge, émincé
1 pièce(s)
Pomme Gala
1 pièce(s)
Jalapeno
7 g
Coriandre
2 cs
Gochujang
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
1 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
9 g
Graines de sésame
(Contient Sésame)
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cc
Sucre*
¼ cc
Sel*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add the jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer jalapeños, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Add gochujang, soy sauce and 1 tbsp (2 tbsp) oil to a large bowl. Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Arrange chicken in a single layer on a parchment-lined baking sheet.
- Bake in the middle of the oven, flipping halfway through, until cooked through, 14-16 min.**
- When chicken is cooked, add to the bowl with sauce and toss to combine.
- Meanwhile, finely chop cilantro.
- Add cabbage to a medium bowl. Season with salt. Using your hands, massage cabbage until slightly tender, 1 min.
- Core, then grate apple directly into the same bowl.
- Add sesame seeds and half the cilantro to the cabbage-apple mixture, then toss to combine.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Meanwhile, whisk together mayo, remaining cilantro and 1 tbsp (2 tbsp) pickling liquid in a small bowl. Season with salt and pepper. Add mixture to the bowl with slaw (from step 4), then toss to combine.
- Drain pickled jalapeños, discarding remaining pickling liquid.
- Divide slaw between tortillas, then top with chicken tenders.
- Garnish with as many pickled jalapeños as desired.