Ingredients:
- 450 grams vegan chicken chunks (RIP)
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 sprig rosemary
- 2 garlic cloves
- 2 ginger slices, 1 inch each
Batter Ingredients:
- 1 cup plain flour
- 1 cup cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup ice water, or as needed
Honey Butter Sauce Ingredients:
- 85 grams honey
- 80 ml Azada Olive Oil & Rosemary
- 50 grams white sugar
- 60 ml soy sauce
Extra:
- Olive oil, for frying
Preparation time 20 minutes + 3 – 6 resting time
Cooking time 30 minutes
Serves 2-4 as a snack
Vegetarian
Preparation:
Pour the water into a large mixing bowl. Add the sugar, salt, rosemary, garlic cloves and ginger slices. Use a balloon whisk to combine. Add the vegan chicken chunks and leave to marinade in the brine for 3-6 hours in the bottom shield of the fridge. (Trust us, it’ll be so worth it!). Drain the brine and using a spoon, remove the garlic, ginger and rosemary. Batter. Combine the plain flour, cornstarch, baking soda, and salt into a bowl. Again using a balloon whisk, mix the ingredients as you slowly pour the water into the bowl to create a smooth, silky batter. Pour the batter over the vegan chicken and mix well to combine. Heat the olive oil (about 4 cm) in a medium saucepan over a medium-high heat. Once hot, cook the vegan chicken in batches for 2-3 minutes until lightly golden and crisp. Transfer to a wire rack to cool AND for extra crispiness, fry again for a further 2-3 minutes until beautifully golden-brown and crispy. Honey Butter Sauce. In a non-stick frying pan, gently heat Azada’s Olive Oil & Rosemary, add the honey, sugar and soy sauce. Once it begins to slowly bubble add the crispy vegan chicken pieces and mix well. Place in a serving dish and enjoy!
Chefs Tip
If you want to switch the herb, you can substitute the rosemary sprig and Olive Oil & Rosemary for Thyme. (click here to see our collection of thyme olive oil).
