Korean Fried Mock Chicken
£9.50Price
Crispy plant-based 'chicken' with Korean Gochujang sauce and sesame seeds. It contains gluten-free soy sauce and is mildly spicy.
- Soy-based chicken
- Korean gochujang sauce
- Sesame seeds
- Sauce: Fermented Rice Paste (Rice, Water, Salt, Koji-Starter), Fermented Rice Syrup, Water, Red Pepper Powder, Salt, Alcohol, Yeast Extract, Soybean Essence, Rice Powder, Onion Powder, Carrot Powder, Garlic Concentrate, Sesame Oil, Garlic, Potato kichup, Korean Chilli Powder, Brown Sugar, Rice Wine, Rice Vinegar, Soy Sauce (gluten-free), Mushroom Sauce, Soy Bean Paste.
- Sesame seeds: sesame seeds.
- Standard soy-based Chicken (option 1): corn starch, garlic powder, baking powder, soy bean protein [Soybean, Stabilizer (E500)] (33%), Textured Soy Protein (Soy, Wheat), Water, Palm Oil, Isolated Soy Protein, Sugar, Salt, Thickener (E1420), Flavour Enhancer (Yeast Extract), Seasoning (Soy, Wheat), White Pepper Powder.
- Gluten-free soy-based chicken (option 2): scorn starch, garlic powder, baking powder, soy bean protein (40%), water, modified potato starch, soy bean oil, sugar, salt, spice & seasoning.
- Soy, sesame and sesame oil.
- Standard soy-based chicken (option 1): Soy and Gluten.
- Gluten-free soy-based chicken (option 2): Soy.
- Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
- Simmer the sauce in a pan with a little oil over medium heat until steaming hot.
- Add the cooked soy-based chicken (from step 1) and stir to combine. Then place the meal into a serving plate, prinkled with sesame seeds and enjoy!
- Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year;
- Sauce: refrigerated for up to 1 month or frozen for up to 1 year;
- Sesame seeds:Sesame: 3 to 6 months in the pantry and up to 1 year in the refrigerator.
