Crispy Chicken replaces a traditional hot dog in this delicious fusion meal. Crunchy coleslaw, tart kimchi, sriracha, fresh herbs… delish!
My family absolutely loves Springer Mountain Farms Chicken Chunks. Even before I partnered with them for recipe development, I always had a bag in my freezer. You can incorporate them into so many dishes (besides nuggets and ketchup). Other meals I’ve created include this Chicken Coconut Curry Ramen, these Chicken Parmesan French Bread Pizzas, and my Ramen Noodle Salad with Chicken and Mandarin Oranges. I’ll list more recipes below… trust me, you gotta try them all!
INGREDIENTS FOR KOREAN BIRD DOGS:
I named these Korean “dogs” basically because of the addition of kimchi and the flavors in the coleslaw. If you’ve heard of Korean Corn Dogs… those include crispy potatoes and melty cheese… which honestly, would taste delicious here as well. Here’s what I used in this recipe:
FOR THE BASE:
- Springer Mountain Farms Chicken Chunks
- Top Sliced Hot Dog Buns
- Mild or Spicy Kimchi
SWEET & TANGY SLAW:
- Brown Sugar
- Grated Ginger
- Rice Vinegar
- Chili Garlic Sauce
- Dijon Mustard
- Sesame Oil
- Salt + Pepper
- Shredded Cabbage
- Red Onion
- White Sesame Seeds
- Fresh Jalapeño
- Yellow Mustard
These turned out savory and a little spicy. If you’re not a fan of heat, you can certainly skip the sriracha drizzle and swap the fresh jalapeño for pickled (or skip the jalapeño all together). Savory chicken, with the acidity of the kimchi, crisp crunch of the slaw, and so many flavors in the toppings… I absolutely love the end result of this dish!
Why do you use top cut buns?
- This is a personal preference, as they hold more toppings… so I can pile on all the good stuff! Regular buns will work just fine, they just might be a little messy.
Which kimchi do you prefer?
I like adding spicy kimchi to these, but you can certainly swap for mild or even make your own. Whatever your little heart desires. 🙂
Is it okay to add ketchup?
- Sure! I find that the coleslaw is sweet enough, so I just drizzle mine with mustard and sriracha. However, if you’re a ketchup fan, go for it!
This is a wonderful recipe for all-year-round, as a grill is not required! However, with hot-dog-season just around the corner… this is a fun variety that will surprise the taste buds of anyone you’re entertaining!
OTHER CHICKEN RECIPES YOU’LL ENJOY:
- 24 Springer Mountain Farms Chicken Chunks
- 8 Top Sliced Hot Dog Buns
- 8 oz. Kimchi
- 3 tbsp. Brown Sugar
- 1 tbsp. Grated Ginger
- ⅓ cup Rice Vinegar
- 2 tbsp. Chili Garlic Sauce
- 2 tbsp. Dijon Mustard
- 3 tsp. Sesame Oil
- ½ tsp. Salt + Pepper
- 8 oz. Cabbage, thinly shredded
- ½ Red Onion, thinly sliced
- 2 tbsp. White Sesame Seeds
- 1 Jalapeño, sliced
- Yellow Mustard, as needed
- Sriracha, as needed
- ⅓ cup Chives, sliced
- ⅓ cup Cilantro, chopped
- Bake or air fry the chicken chunks according to packaged directions.
- While the chicken chunks bake, cut all of the veggies and toppings.
- Whisk together the brown sugar, ginger, rice vinegar, chili garlic sauce, dijon, and sesame oil in a large bowl. Season with salt and pepper. Next, add the cabbage, red onion, and sesame seeds. Mix to combine.
- To assemble, add three chicken chunks to each hot dog bun. Then top with coleslaw, kimchi, and desired suggested toppings. Enjoy immediately.
NOTES ON THIS RECIPE:
- I personally like to toast the hot dog buns, as it gives this meal an extra little crunch on the exterior.
- Don’t be afraid to get crazy with it! Add some crumbled ramen on top for extra crunch, or slip in some thinly sliced red bell pepper into the slaw. Per the usual, my recipes are always adjustable! I love seeing what you come up with.
- If the bird dogs are already assembled and sauced up, leftover can get a little messy. I suggest serving only what you and your guests will eat.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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