This recipe is a seriously tasty one and will leave you wondering why you haven’t tried something like this before. The crispy coating on the chicken absorbs the sauce perfectly giving you a satisfying cola crunch.
Serve this on a bed of fluffy rice or just have it as little “wings”, whatever you choose we know you’re going to love it.
Yes, this recipe isn't a healthy one, but it's a great one to treat yourself with on the odd occasion! We gobbled these crispy morsels up in no time.
Ingredients:
For the Chick’n:
300g vegan chicken pieces
250ml plant-based milk (we used oat milk)
1 tbsp apple cider vinegar
120g plain flour
1 tbsp Chinese five-spice
1 tsp salt
25g corn flakes
Oil for frying
For the sauce
1 tbsp vegetable oil
3 spring onions
2 inches ginger
1 clove garlic
1 tsp Chinese five-spice
Pinch chilli flakes
1 tbsp soy sauce
1 can cola
To Serve:
1 bag microwavable basmati rice
1 tbsp sesame seeds
Before you start
Wok | Fine grater | Sauce pan | Plate lined with kitchen roll | Baking tray | Preheat oven to 160°C
Method
Prepare the sauce ingredients | Trim and finely slice the spring onions | Peel and grate the ginger and garlic | Set to one side
Batter the chick’n | Add the plant-based milk and apple cider vinegar to a mixing bowl, stir to combine and leave to rest for 3-4 minutes | Put the chick’n pieces in the bowl of plant-based milk and apple cider vinegar, fold to coat and marinate for 5 minutes
Bread the chick’n | Add the plain flour, Chinese five-spice and salt to another mixing bowl and stir to combine | Spoon the chick’n pieces into bowl of flour, toss to coat, remove from the bowl and set to one side | Crush the corn flakes into the bowl of flour and toss to combine | Dip the chick’n pieces into the plant-based milk, transfer them to the bowl of flour and corn flakes and toss to combine and coat completely
Fry the chick’n | Warm 2 inches of vegetable oil in the base of wok to frying temperature (180*C) or until the end of a wooden spoon bubbles) | Add a small batch of the chick’n pieces to the wok and fry until crispy and golden - turn the pieces to ensure an even cook | Use a slotted metal spoon to transfer the fried chick’n pieces to the kitchen roll lined plate and repeat until all the chick’n is cooked | Transfer the chick’n to a baking tray and put the tray in the oven to keep the chick’n warm
Make the sauce | Warm the vegetable oil in a pan over a medium heat | Add the spring onions (saving a few green slices for garnish), ginger and garlic to the pan and stir for 1 minute | Add the Chinese five-spice and soy sauce to the pan and stir for 30 seconds | Add a pinch of chilli flakes to the pan and stir to combine | Add the cola to the pan, turn up the heat and simmer for 2-3 minutes until it reaches a saucy, sticky consistency | Reduce the heat to a very gentle simmer
Prepare to serve | Cook the rice according to packet instructions | Spoon the rice into two serving bowls | Add the chick’n pieces to the sauce and toss to coat | Transfer the chick’n to the bowls, garnish with spring onions, sesame seeds and serve immediately
Serves 2
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24 фев 2022
