How to Make
- Heat the oil over medium-high heat in a small saucepan and chop the PlantAsia Roast Chicken into bite-sized chunks.
- In a shallow dish, whisk together the soy milk and apple cider vinegar and set aside to thicken. In another shallow dish, combine the corn flour, plain flour, salt and white pepper.
- Toss the Roast Chicken chunks in the soy milk mixture and then into the flour mixture to coat.
- In batches, fry the coated Roast Chicken chunks until golden. Remove from the oil and drain on paper towel.
- To make the orange sauce, whisk together the corn flour and water before setting aside.
PlantAsia Roast Chicken
Sesame seeds
Spring onion
White rice
Ingredients
Vegan chicken
- Canola or vegetable oil for frying
- 1 packet PlantAsia Roast Chicken
- ¾ cup soy milk
- 1 teaspoon apple cider vinegar
- ½ cup corn flour
- ½ cup plain flour
- 1 teaspoon salt
- 1 teaspoon white pepper
Orange Sauce
- 1 tablespoon corn flour
- 2 tablespoons water
- 2 cloves garlic, crushed
- 1 teaspoon minced ginger
- 1 small chilli, finely chopped
- 1 cup orange juice
- 2 tablespoons soy sauce
- ¼ cup brown sugar
- Grated rind of one orange
Extras
- Spring onion, sliced
- Sesame seeds
- White rice to serve
Method
- Heat the oil over medium-high heat in a small saucepan and chop the PlantAsia Roast Chicken into bite-sized chunks.
- In a shallow dish, whisk together the soy milk and apple cider vinegar and set aside to thicken. In another shallow dish, combine the corn flour, plain flour, salt and white pepper.
- Toss the Roast Chicken chunks in the soy milk mixture and then into the flour mixture to coat.
- In batches, fry the coated Roast Chicken chunks until golden. Remove from the oil and drain on paper towel.
- To make the orange sauce, whisk together the corn flour and water before setting aside.
