Crispy Salt & Chilli Chicken

Ingredients

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Ingredients Bang Bang Sauce

  • g Country Range Vegan Mayonnaise
  • g Thai Sweet Chilli
  • g Country Range Smoked Paprika
  • g Country Ground Almonds
  • g Pickled Ginger
  • g Lime Juice

Pak Choi Salad

  • g Pak Choi
  • g Edamame
  • g Cucumber
  • g Julienne Carrots
  • g Julienne Mooli
  • g Julienne Red Pepper
  • g Mint
  • g Coriander

Topping

  • g Country Range Chicken Goujons
  •   A pinch of sea salt
  •   A pinch of Country Range Chilli Powder

Garnish

  •   Mixed Sesame Seeds
  •   Micro Coriander
  • g Spring Onion
  • g Country Range Pickled Red Cabbage

Method

  • 1

    Step 1

    Bang Bang Sauce - Place all the ingredients into a blender and blend for about 20-25 seconds on high. Pour into a squeezy bottle, ready to serve.
  • 2

    Step 2

    Pak Choi Salad - Mix together all the ingredients.
  • 3

    Step 3

    Crispy Chicken - Deep fry the chicken goujons for about 4-5 minutes. Once removed from the oil, place into a bowl, sprinkle with sea salt and chili powder, mix around the bowl until well-seasoned.
  • 4

    Step 4

    Assemble - Using half the Bang Bang sauce, coat the salad mixture. On a large plate, go around the plate in a random circular motion around the edge with the sauce from the squeezy bottle. Place the salad in the middle of the plate, top with the crispy chicken. Garnish with mixed sesame seeds & micro coriander.

Ingredients

  • 45 g Country Range Vegan Mayonnaise
  • 20 g Thai Sweet Chilli
  • 0.5 g Country Range Smoked Paprika
  • 10 g Country Ground Almonds
  • 5 g Pickled Ginger
  • 5 g Lime Juice
  • 40 g Pak Choi
  • 35 g Edamame
  • 30 g Cucumber
  • 30 g Julienne Carrots
  • 30 g Julienne Mooli
  • 25 g Julienne Red Pepper
  • 2 g Mint
  • 3 g Coriander
  • 162.5 g Country Range Chicken Goujons
  • A pinch of sea salt
  • A pinch of Country Range Chilli Powder
  • Mixed Sesame Seeds
  • Micro Coriander
  • 15 g Spring Onion
  • 25 g Country Range Pickled Red Cabbage