Prepare the Fried Chicken

Pickle the Vegetables

  • Vinegar, rice wine 500 ml
  • Water 250 ml
  • Sugar 38 g
  • Salt 12 g
  • Radishes, julienned 225 g
  • Cucumber, thinly sliced in half moons 450 g

Finish the Dish

  • Steamed buns 30 each
  • Romaine lettuce 30 leaves
  • Cilantro leaves 16 g
  • Sesame seeds, toasted 35 g
  1. Prepare the Fried Chicken

    • To make the glaze, combine the Hellmann’s Lemon Za’atar Dressing, 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.