Korean Fried Chicken Sandwich


1 ea. sesame seed bun, toasted

2 ea. crispy chicken breast, fried

2 tbsp. Sweet Baby Ray's Korean Barbecue & Wing Sauce

1/4 cup Asian Citrus Slaw (see recipe below)

1 tbsp. cilantro leaves, chopped


1 bag Asian slaw mix

1 bag rainbow slaw mix

1/2 cup red bell pepper, julienned

1 cup cucumber, julienned

2 tbsp. fresh cilantro, chopped

1 tbsp. fresh ginger, grated

1 tbsp. fresh garlic, minced

1/3 cup seasoned rice vinegar

2 tbsp. toasted sesame oil

1/4 cup Ken's Lime Vinaigrette

1/4 cup Ken's Lemon Vinaigrette


1. Toast buns and fry breaded crispy chicken to 165 degrees F.

2. Spread top and bottom bun with Sweet Baby Ray's Korean Barbecue & Wing Sauce. On bottom bun, place crispy fried chicken.

3. Top with Asian Citrus Slaw and cilantro leaves.

4. Finish with top bun and serve.

5. Create Asian Citrus Slaw with the following steps

6. Place the first 7 ingredients in a large mixing bowl and combine well.

7. Mix the remainder of ingredients together in another small mixing bowl and combine with contents in large mixing bowl until coated.

8. Store, label, and refrigerate.