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Prepare the Fried Chicken

Pickle the Vegetables

  • Vinegar, rice wine 2 cups
  • Water 1 cup
  • Sugar 3 Tbsp
  • Salt 2 tsp
  • Radishes, julienned 0.5 lb
  • Cucumber, thinly sliced in half moons 1 lb

Finish the Dish

  • Steamed buns 30 each
  • Lettuce, romaine 30 leaves
  • Cilantro leaves 1 cup
  • Sesame seeds, toasted (if desired) 0.25 cup
  1. Prepare the Fried Chicken

    • To make the glaze, combine the Hellmann's® Lemon Zaatar, gochujang paste and honey. Whisk well and set aside.
    • Cut the chicken into strips. Dredge in flour, then deep fry until golden brown and cooked through.
    • Toss the chicken with the glaze until evenly coated.
  2. Pickle the Vegetables

    • Bring the rice wine vinegar, water, sugar and salt to a boil. Pour over the radishes and cucumbers. Bring to room temperature.
    • Cover and refrigerate.
  3. Finish the Dish

    • Build the steamed buns, starting with lettuce, followed by fried chicken, pickled radish and cucumber, and cilantro. Sprinkle sesame seeds on top.
    • Serve 3 per portion.