Sticky, tangy, spicy, crispy. Hitting all the notes you want, and it's totally plant based thanks to The Vegetarian Butcher. Come on.
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Serves
4
Plain Flour
Cornflour
Chinese 5 Spice
Vegetarian Chicken Fillet
Vegan Yoghurt
Teriyaki Sauce
Honey
Rice Wine Vinegar
Sugar
Cucumber
Spring Onion
Vegan Mayonnaise
White Cabbage
Coriander
Vegan Burger Bun
Vegetable Oil
Salt
Serves
4
Plain Flour
Cornflour
Chinese 5 Spice
Vegetarian Chicken Fillet
Vegan Yoghurt
Teriyaki Sauce
Honey
Rice Wine Vinegar
Sugar
Cucumber
Spring Onion
Vegan Mayonnaise
White Cabbage
Coriander
Vegan Burger Bun
Vegetable Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grab a large mixing bowl and combine the plain flour, corn flour and five spice with a big pinch of salt. Add your Impeckable fillets and dust with the dredge.
Step 2.
Add the plant based yoghurt to another bowl and coat the fillets one by one. Pass them back through the dredge and repeat a few times until you have a craggly coating. Set aside.
Step 3.
Add the teriyaki, honey and 1 tbsp of vinegar to a small pan, bring to a boil and reduce by half.
Step 4.
Mix 2 Tbsp rice vinegar with the sugar and a pinch of salt. Thinly slice the cucumber and add to the bowl to quick pickle.
Step 5.
Coat the spring onions with a dash of oil and season with salt. Char in a hot griddle pan, over a gas hob or under a grill. Finely chop and mix through the mayo.
Step 6.
Slice the cabbage as thin as you can and chuck into a bowl with the coriander and the remaining vinegar. Season with salt and toss together.
Step 7.
Fill a deep saucepan halfway with vegetable oil and heat to 175C. Fry the fillets off until golden brown and crispy, this should take about 5 mins each. Add them straight into the teriyaki glaze and toss to coat.
Step 8.
Toast the buns and build your sarnies.
Step 9.
Coat the bottom bun with charred spring onion mayo and top with pickled cucumbers. Whack on the crispy, sticky teriyaki fillets, a handful of slaw, some extra mayo and the lid.
Step 10.
Get stuck in.
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