Crispy Chicken Korean Bird Dogs
 
Prep time
Cook time
Total time
 
Crispy Chicken replaces a traditional hot dog in this delicious fusion meal. Crunchy coleslaw, tart kimchi, sriracha, fresh herbs... delish!
Serves: 8
Ingredients
FOR THE BASE:
  • 24 Springer Mountain Farms Chicken Chunks
  • 8 Top Sliced Hot Dog Buns
  • 8 oz. Kimchi
SWEET & TANGY SLAW:
  • 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
SUGGESTED TOPPINGS:
  • 1 Jalapeño, sliced
  • Yellow Mustard, as needed
  • Sriracha, as needed
  • ⅓ cup Chives, sliced
  • ⅓ cup Cilantro, chopped
Instructions
  1. Bake or air fry the chicken chunks according to packaged directions.
  2. While the chicken chunks bake, cut all of the veggies and toppings.
  3. 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.
  4. To assemble, add three chicken chunks to each hot dog bun. Then top with coleslaw, kimchi, and desired suggested toppings. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/crispy-chicken-korean-bird-dogs/