Vegan sticky chicken

Name: Vegan sticky chicken
Ingredients: 600 g The Vegetarian Butcher chicken pieces; 3 Soy sauce; 200 g Light brown sugar; 50 g Knorr Professional Ginger puree; 2 Mirin; 0.5 Sesame oil; 15 g Chili flakes; 300 g Korean chili paste; 50 g Knorr Professional Garlic puree; 80 g rice flour; 6 g Sesame seeds; 30 g Spring onion; 3 g Soy sauce; 200 g Light brown sugar; 50 g Knorr Professional Garlic; 50 Knorr Professional Ginger; 2 Mirin; 0.5 g Sesame oil; 60 g The Vegetarian Butcher; 80 g rice flour; 1 potato with skin; 6 g Sesame seeds; 30 kg spring onion, rings

Vegetarian chicken pieces in a sticky Korean-style coating. This recipe serves approximately 10 people.

Ingredients

600gThe Vegetarian Butcher chicken pieces

3Soy sauce

200gLight brown sugar

50gKnorr Professional Ginger puree

2Mirin

0.5Sesame oil

15gChili flakes

300gKorean chili paste

50gKnorr Professional Garlic puree

80grice flour

6gSesame seeds

30gSpring onion

3gSoy sauce

200gLight brown sugar

50gKnorr Professional Garlic

50Knorr Professional Ginger

2Mirin

0.5gSesame oil

60gThe Vegetarian Butcher

80grice flour

1potato with skin

6gSesame seeds

30kgspring onion, rings

Preparation

Bring the chili paste together with the chili flakes, soy sauce, sugar, garlic, ginger, mirin, and sesame oil to a boil.
Mix the rice flour with some water to the consistency of pancake batter.
Mix the rice flour batter through the thawed vegetarian chicken pieces.
Fry the chicken pieces for about 3 minutes until crispy.
Let the fried chicken pieces drain briefly and mix with the lukewarm glaze.
Garnish with some sesame seeds and spring onion.

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