Korean food has really gained traction across the world for its bold & spicy flavours. In this recipe, you will take chicken mayo to a whole new level with Korean ingredients and flavours. Shredded chicken & kewpie mayo with lashings of spicy gochujan is the perfect filling for a toasted baguette. Served with a sesame oil-infused coleslaw coated in a honey-lemon mix and dotted with black sesame seeds. Ma-si-sseo-yo, Chef!
Korean Chicken Sub
Korean Chicken Sub
with coleslaw and black sesame seeds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CRAVEWORTHY COLESLAW
In a bowl, combine the cabbage & carrots, honey lemon mix, sesame oil, and coriander. Mix well, season (to taste), and place in the fridge.
CREAMY CHICKEN FILLING
Roughly chop the cooked chicken fillets, combine with kewpie mayo and gochujang, and season the mix (to taste). Spread butter or oil over the baguette . Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. (Optional)
BEST BAGUETTE EVER
Lay the green leaves on the bottom of the baugette, and top with the chicken mix, close your sandwich. Side with coleslaw, and garnish with black sesame seeds. Enjoy, Chef.
Free-range Chicken Mini Fillets - 150g
Shredded Cabbage & Julienne Carrots - 100g
Honey Lemon Mix - 20ml
Sesame Oil - 5ml
Kewpie Mayo - 50ml
Gochujang - 15ml
Fresh Coriander - 3g
Green Leaves - 20g
Sourdough Baguette/s - 1
Black Sesame Seeds - 5ml
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CRAVEWORTHY COLESLAW
In a bowl, combine the cabbage & carrots, honey lemon mix, sesame oil, and coriander. Mix well, season (to taste), and place in the fridge.
CREAMY CHICKEN FILLING
Roughly chop the cooked chicken fillets, combine with kewpie mayo and gochujang, and season the mix (to taste). Spread butter or oil over the baguette . Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. (Optional)
BEST BAGUETTE EVER
Lay the green leaves on the bottom of the baugette, and top with the chicken mix, close your sandwich. Side with coleslaw, and garnish with black sesame seeds. Enjoy, Chef.
Free-range Chicken Mini Fillets - 300g
Shredded Cabbage & Julienne Carrots - 200g
Honey Lemon Mix - 40ml
Sesame Oil - 10ml
Kewpie Mayo - 100ml
Gochujang - 30ml
Fresh Coriander - 5g
Green Leaves - 40g
Sourdough Baguette - 40g
Black Sesame Seeds - 1
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CRAVEWORTHY COLESLAW
In a bowl, combine the cabbage & carrots, honey lemon mix, sesame oil, and coriander. Mix well, season (to taste), and place in the fridge.
CREAMY CHICKEN FILLING
Roughly chop the cooked chicken fillets, combine with kewpie mayo and gochujang, and season the mix (to taste). Spread butter or oil over the baguette . Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. (Optional)
BEST BAGUETTE EVER
Lay the green leaves on the bottom of the baugette, and top with the chicken mix, close your sandwich. Side with coleslaw, and garnish with black sesame seeds. Enjoy, Chef.
Free-range Chicken Mini Fillets - 450g
Shredded Cabbage & Julienne Carrots - 300g
Honey Lemon Mix - 60ml
Sesame Oil - 15ml
Kewpie Mayo - 150ml
Gochujang - 45ml
Fresh Coriander - 8g
Green Leaves - 60g
Sourdough Baguette - 3
Black Sesame Seeds - 15ml
GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
CRAVEWORTHY COLESLAW
In a bowl, combine the cabbage & carrots, honey lemon mix, sesame oil, and coriander. Mix well, season (to taste), and place in the fridge.
CREAMY CHICKEN FILLING
Roughly chop the cooked chicken fillets, combine with kewpie mayo and gochujang, and season the mix (to taste). Spread butter or oil over the baguette . Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. (Optional)
BEST BAGUETTE EVER
Lay the green leaves on the bottom of the baugette, and top with the chicken mix, close your sandwich. Side with coleslaw, and garnish with black sesame seeds. Enjoy, Chef.
Free-range Chicken Mini Fillets - 600g
Shredded Cabbage & Julienne Carrots - 400g
Honey Lemon Mix - 80ml
Sesame Oil - 20ml
Kewpie Mayo - 200ml
Gochujang - 1
Fresh Coriander - 10g
Green Leaves - 80g
Sourdough Baguette - 1
Black Sesame Seeds - 20ml
Frequently Asked Questions
What is the preparation time for Korean Chicken Sub?
The preparation time for Korean Chicken Sub with coleslaw and black sesame seeds is between 15 and 20 minutes.
What is the total time required to make Korean Chicken Sub with coleslaw and black sesame seeds?
The total time required to make Korean Chicken Sub with coleslaw and black sesame seeds is between 20 and 25 minutes.
How many servings does Korean Chicken Sub provide?
4 servings
What are the main ingredients in Korean Chicken Sub?
What is the nutritional information of Korean Chicken Sub?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Korean Chicken Sub?
BEST BAGUETTE EVER: Lay the green leaves on the bottom of the baugette, and top with the chicken mix, close your sandwich. Side with coleslaw, and garnish with black sesame seeds. Enjoy, Chef. CREAMY CHICKEN FILLING: Roughly chop the cooked chicken fillets, combine with kewpie mayo and gochujang, and season the mix (to taste). Spread butter or oil over the baguette . Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. (Optional) CRAVEWORTHY COLESLAW: In a bowl, combine the cabbage & carrots, honey lemon mix, sesame oil, and coriander. Mix well, season (to taste), and place in the fridge. GOLDEN CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
What should be prepared from my kitchen to make Korean Chicken Sub?
How many calories does Korean Chicken Sub have?
calories
How much fat content does Korean Chicken Sub have?
grams