Crispy Chicken Korean Bird Dogs
Yield: 8
Jess Bentley
@SliceofJess
00:10
PREP
00:20
COOK
00:30
Total Time
Ingredients & Directions
Directions
Crispy Chicken Korean Bird Dogs
24
8
top sliced hot dog buns
8 oz
kimchi
3 tablespoons
brown sugar
1 tablespoon
grated ginger
1/3 cup
rice vinegar
2 tablespoons
chili garlic sauce
2 tablespoons
Dijon mustard
3 teaspoons
sesame oil
1/2 teaspoon
salt
1/2 teaspoon
pepper
8 oz
cabbage, thinly shredded
1/2
red onion, thinly sliced
2 tablespoons
white sesame seeds
1
jalapeno, sliced for topping
Yellow mustard, as needed for topping
Sriracha, as needed for topping
1/3 cup
chives, sliced for topping
1/3 cup
cilantro, chopped for topping
- Bake or air fry the breaded chicken chunks according to package directions.
- While the chicken bakes, cut all of the vegetable and toppings.
- Whisk together the brown sugar, ginger, rice vinegar, chili garlic sauce, Dijon mustard, and sesame oil in a large bowl.
- Season with salt and pepper, and then add the cabbage, red onion and sesame seeds; mix to combine.
- To assemble the Korean Bird Dogs, add three chicken chunks to each hot dog bun, top with the crunchy coleslaw, kimchi, and your desired toppings.
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Crispy Chicken Korean Bird Dogs
Jess Bentley
@SliceofJess
Yield: 8
00:10
PREP
00:20
COOK
00:30 Total Time
Ingredients
Directions
Crispy Chicken Korean Bird Dogs
24
8
top sliced hot dog buns
8 oz
kimchi
3 tablespoons
brown sugar
1 tablespoon
grated ginger
1/3 cup
rice vinegar
2 tablespoons
chili garlic sauce
2 tablespoons
Dijon mustard
3 teaspoons
sesame oil
1/2 teaspoon
salt
1/2 teaspoon
pepper
8 oz
cabbage, thinly shredded
1/2
red onion, thinly sliced
2 tablespoons
white sesame seeds
1
jalapeno, sliced for topping
Yellow mustard, as needed for topping
Sriracha, as needed for topping
1/3 cup
chives, sliced for topping
1/3 cup
cilantro, chopped for topping
- Bake or air fry the breaded chicken chunks according to package directions.
- While the chicken bakes, cut all of the vegetable and toppings.
- Whisk together the brown sugar, ginger, rice vinegar, chili garlic sauce, Dijon mustard, and sesame oil in a large bowl.
- Season with salt and pepper, and then add the cabbage, red onion and sesame seeds; mix to combine.
- To assemble the Korean Bird Dogs, add three chicken chunks to each hot dog bun, top with the crunchy coleslaw, kimchi, and your desired toppings.
