Kimchi Chicken Sandwich
- Servings: 2
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Note: Kimchi needs to marinate for at least 3 days
- 5 cups napa cabbage
- 1 carrot
- 1/2 radish
- 2 tbsp Korean chili powder
- 2 chicken breasts (5 oz each)
- 2 tbsp oil
- 2 to 4 medium-sized eggs
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 baguettes
- 1/2 bunch of fresh chopped cilantro
1.Utensils: frying pan (Fissler protect steelux premium) chef's knife, peeling knife, bread knife, cutting board, bowl
2.Core the cabbage by cutting a deep cone-shaped incision into bottom and removing the core. Cut the cabbage into large chunks. Peel and julienne the carrot and the radish. In a medium bowl, mix the chili powder with the vegetables. Cover and store in a cool place for 3 days.
3.Salt the chicken breasts and then fry them in oil on high heat for 2 minutes on each side. Reduce heat to medium and continue cooking for 4 minutes on each side until cooked through. While the chicken is cooking, fry the eggs.
4.Then shred the chicken and coat with oyster and soy sauce. Cut each baguette in half and layer kimchi, shredded chicken, fried eggs and cilantro on the bread. Season with pepper.