Ingredients
- 3 ea. Incogmeato™ Chik’n Tenders, fried
- ¼ cup Korean BBQ Sauce
- 6 ea. Butter lettuce cups, picked & washed
- ¼ cup Pickled vegetables
- ¼ cup Fried onions
- 1 Tbs. Scallions, sliced thin
- 1 tsp. Sesame seeds, toasted
Pickled Vegetables
- 1 cup Rice wine vinegar
- ½ cup Water
- 1 Tbs. Granulated sugar
- 1 Tbs. Kosher salt
- 1 cup English cucumber, sliced 1/8” thick
- 1 cup Carrot, peeled & julienned
Recipe Directions
1. Fry Incogmeato® Chik’n Tenders according to instructions. Remove tenders from the fryer and transfer to a clean mixing bowl. Toss with Korean BBQ sauce until completely coated.2. Place pickled and washed butter lettuce cups face up on selected serving tray.
3. Top each lettuce cup with an equal amount of pickled vegetables and one sauced Incogmeato® Chik’n Tender.
4. Sprinkle with fried onions, sliced scallions, and toasted sesame seeds.
5. Serve immediately.
PICKLED VEGETABLES:
1. Combine rice wine vinegar, water, sugar, and salt in a small sauce pot and place over medium heat. Whisky the liquid until the sugar and salt are dissolved. Allow liquid to come to a quick boil and remove from heat.
2. Place sliced cucumbers and julienned carrots in separate heat-safe containers.
3. Carefully pour half of the hot pickling liquid over each vegetable container.
4. Cover and place in the refrigerator immediately. Allow to fully cool prior to use (approximately 3-4 hours).
