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
 1 x 300 g box Fry’s Plant Based 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
METHOD FOR CUCUMBER
1

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
2

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
3

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

METHOD TO SERVE
4

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
 1 x 300 g box Fry’s Plant Based 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
METHOD FOR CUCUMBER
1

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
2

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
3

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

METHOD TO SERVE
4

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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