4 Skinny Butcher Crazy Crispy Chicken Patties
4 sesame seed buns
for the korean glaze
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup ketchup
3 tablespoons gochujang
1 tablespoons mirin
1 tablespoon honey for garnish
1 cup kimchi
3 tablespoons kewpie mayo (this is a Japanese mayo, substitute regular if desired)
Sliced dill or bread & butter pickles
Preheat your oven to 400 ̊F or if using the air fryer preheat to 375 ̊F. Follow the Skinny Butcher packaging instructions to bake your crispy chicken patties.
Make the glaze: Preheat a small pan over medium-low heat and add the sesame oil, garlic and ginger. Allow to simmer, while stirring, for about a minute or until fragrant. Whisk in the ketchup, gochujang, mirin and honey. Bring to a low simmer and allow to thicken for about 5 minutes, stirring occasionally. Set aside.
In a small bowl, combine the kimchi and the kewpie mayo.
Once the chicken patties are baked, carefully place one at a time into the glaze, turning to coat. Repeat until all are done.
Time to assemble! Place the romaine lettuce on the bottom bun, next layer on the Korean glazed chicken patty, top with the kimchi blend, finish with sliced pickles, add the top bun, take a HUGE bite and enjoy!!
- Prep Time: 10