DifficultyIntermediate
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 minsYields1 Serving

INGREDIENTS FOR RICE
 1 C (250 ml) sushi rice
 1¼ C (310 ml) water
 1½ Tbsp (22,5 ml) rice vinegar
 1 tsp (5 ml) sugar
 ½ tsp (2,5 ml) salt
INGREDIENTS FOR CUCUMBER
 ½ C (125 ml) rice vinegar
 2 Tbsp (30 ml) sugar
 2 tsp (10 ml) salt
 ½ tsp (2,5 ml) chilli flakes
 half a cucumber, sliced into thin rounds
INGREDIENTS FOR SAUCE
 Oil for frying
 1 garlic clove, finely chopped
 a small knob of ginger, finely chopped
 ½ C (125 ml) Hoisin sauce
 2 Tbsp (30 ml) rice vinegar
 2 Tbsp (30 ml) Soy sauce
 zest and juice of 1 lime
INGREDIENTS FOR POPCORN CHICK'N
INGREDIENTS TO SERVE
 Pickled ginger, sliced
 Fresh coriander, chopped
 1 Tbsp (15 ml) sesame seeds, lightly toasted
 2 lime wedges

Method

METHOD FOR RICE
1

Rinse the sushi rice in a colander until the water runs clear. Add the rice to a bowl and cover it with 2 cups of water; allow the rice to soak for 20 minutes. Drain the water from the rice.

Add the drained rice and 1¼ cups of fresh water to a small pot with a lid and set it over medium-high heat. Bring to a boil, then turn the heat down to the lowest setting and steam for 15-20 minutes or until the water has been absorbed and the rice is tender. Remove the pot from the heat and let the rice stand covered for 5 minutes. Remove the rice from the heat and tip it out onto a plate. Allow the rice to cool for 5 minutes.

Mix the vinegar, sugar and salt together, then pour it over the rice and use a spatula to fold the rice together.

METHOD FOR CUCUMBER
2

Add the vinegar, sugar, salt and chilli flakes to a bowl and stir until the sugar has dissolved. Add the cucumber slices and leave to pickle for at least 20 minutes. The longer it pickles the better the flavour.

METHOD FOR SAUCE
3

Set a small pot over medium heat and add a splash of oil. Add the garlic and ginger and fry for 2 minutes or until the garlic just starts to brown. Add the rest of the ingredients and whisk to combine. Bring to a boil, then remove the pot from the heat.

METHOD FOR POPCORN CHICK'N
4

Cook the Fry’s Plant Based Popcorn Chick’n according to the packaging instructions. Once cooked, toss in the sauce.

METHOD TO SERVE
5

Garnish with toasted sesame seeds and fresh coriander. Serve with sticky rice, pickled ginger, pickled cucumbers and extra sauce on the side.

Ingredients

INGREDIENTS FOR RICE
 1 C (250 ml) sushi rice
 1¼ C (310 ml) water
 1½ Tbsp (22,5 ml) rice vinegar
 1 tsp (5 ml) sugar
 ½ tsp (2,5 ml) salt
INGREDIENTS FOR CUCUMBER
 ½ C (125 ml) rice vinegar
 2 Tbsp (30 ml) sugar
 2 tsp (10 ml) salt
 ½ tsp (2,5 ml) chilli flakes
 half a cucumber, sliced into thin rounds
INGREDIENTS FOR SAUCE
 Oil for frying
 1 garlic clove, finely chopped
 a small knob of ginger, finely chopped
 ½ C (125 ml) Hoisin sauce
 2 Tbsp (30 ml) rice vinegar
 2 Tbsp (30 ml) Soy sauce
 zest and juice of 1 lime
INGREDIENTS FOR POPCORN CHICK'N
INGREDIENTS TO SERVE
 Pickled ginger, sliced
 Fresh coriander, chopped
 1 Tbsp (15 ml) sesame seeds, lightly toasted
 2 lime wedges

Directions

METHOD FOR RICE
1

Rinse the sushi rice in a colander until the water runs clear. Add the rice to a bowl and cover it with 2 cups of water; allow the rice to soak for 20 minutes. Drain the water from the rice.

Add the drained rice and 1¼ cups of fresh water to a small pot with a lid and set it over medium-high heat. Bring to a boil, then turn the heat down to the lowest setting and steam for 15-20 minutes or until the water has been absorbed and the rice is tender. Remove the pot from the heat and let the rice stand covered for 5 minutes. Remove the rice from the heat and tip it out onto a plate. Allow the rice to cool for 5 minutes.

Mix the vinegar, sugar and salt together, then pour it over the rice and use a spatula to fold the rice together.

METHOD FOR CUCUMBER
2

Add the vinegar, sugar, salt and chilli flakes to a bowl and stir until the sugar has dissolved. Add the cucumber slices and leave to pickle for at least 20 minutes. The longer it pickles the better the flavour.

METHOD FOR SAUCE
3

Set a small pot over medium heat and add a splash of oil. Add the garlic and ginger and fry for 2 minutes or until the garlic just starts to brown. Add the rest of the ingredients and whisk to combine. Bring to a boil, then remove the pot from the heat.

METHOD FOR POPCORN CHICK'N
4

Cook the Fry’s Plant Based Popcorn Chick’n according to the packaging instructions. Once cooked, toss in the sauce.

METHOD TO SERVE
5

Garnish with toasted sesame seeds and fresh coriander. Serve with sticky rice, pickled ginger, pickled cucumbers and extra sauce on the side.

Fry’s Plant Based Peking Popcorn Chick’n with Sticky Rice & Pickled Cucumber

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Telephone

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

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