| Ingredient | ULF # | Portion |
|---|---|---|
| Hormel Sous Vide Battered Chicken Breast | 553566 | 1 ea. |
| Wholesome Harvest Sliced Pretzel Bun, Toasted | 716206 | 1 ea. |
| Kimchi, Chopped | 350555 | 2 Tbsp. |
| Cool Crisp Dill Pickles, Chopped | 280031 | 2 Tbsp. |
| Sauce Craft Korean Pepper Gochujang Sauce | 463594 | 1 Tbsp. |
| Highland Market Heavy Duty Mayonnaise | 463398 | 1 Tbsp. |
| Baron Spices Sesame Seeds | 280948 | as needed |
Make the kimchi relish with chopped kimchi and chopped dill pickles, set aside. Mix gochujang sauce and mayonnaise to make the gochujang mayonnaise.
Fry off the chicken breasts to 160°F internal temperature. Toast the pretzel bun and build the sandwich with the kimchi relish, chicken breast, gochujang mayonnaise, and sesame seeds.
