Crispy Katsu Chilli Chicken | Better Naked

Suitable for vegetarian

Crispy Katsu Chilli Chicken
SERVES 2 | PREP 10 | COOK 20

Ingredients

  • 1 pack of Better Naked Nuggets or Tikka Pieces
  • Oil for frying
  • Coriander
  • Spring onions
  • 3 minced garlic cloves
  • 1 thumb ginger
  • ½ onion, chunky cut
  • ½ onion, finely chopped
  • ½ cup mixed peppers

    Katsu coating

  • ½ tsp chilli flakes
  • ½ tsp garlic powder
  • ¾ cup cornflour
  • Salt & pepper

    Sauce

  • 3 tbsp each of soy sauce, white wine vinegar and tomato ketchup, chilli paste or chilli sauce

Method

  • Crispy Chilli Chicken using Better Naked plant-based range. Delicious vegetarian fakeaway meal for the whole family to enjoy.

    Better Naked plant-based chicken is  made from pea and wheat protein.

     

    • Slice Better Naked Nuggets or use Better Naked Tikka Pieces whole.
    • In a bowl, mix cornflour, salt, garlic powder, pepper and chilli flakes with some water to make a thick batter. Add the chicken pieces to the batter.
    • In a deep pan, shallow fry the coated chicken until golden and crispy on both sides. Remove and set aside.
    • In a wok, add 3 tbsp of oil, fry off the onion, garlic and ginger. Add the remaining vegetables and season to taste.
    • In a bowl, combine all the sauce ingredients. Pour over the vegetables and then the nuggets. Toss all together until all nuggets and veg are coated/
    • Serve with rice of noodles and garnish with fresh coriander, and finely chopped spring onions.

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