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.

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.

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

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