NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Caraage buns

Moderate

45

minutes

For

4

servings

To the cook

This goes in

  • 350 g planted.chicken Nature
  • 4-5 burger buns
  • 50g tapioca flour
  • approx. 500 - 750ml rapeseed oil (for frying)
  • 115 g vegetable-based mayonnaise
  • 2 tablespoons Siracha
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • ¼ Cabbage
  • 2 x spring onions

Marinade

Ingredients

  • 2 tablespoons sake
  • 80 ml soy sauce
  • 25g fresh ginger

Ingredients

MBYAEgk-QiI

Preparation

  1. planted.chicken in a large bowl and mix with the ingredients for the marinade. Cover and refrigerate for 1 hour.
  2. For Sriracha-Mayo mix the mayonnaise and Sriracha and put aside.
  3. ¼ Cut cabbage and 2 spring onions into thin strips and place in a bowl. Mix with 2 tablespoons of rice vinegar and 1 tablespoon of soy sauce. Set aside.
  4. Roast the rolls in the oven.
  5. Add 4-5 cm of oil in a heavy-bottomed pan. Heat until the oil reaches 170°C.
  6. The planted.chicken pieces dip in tapioca flour.
  7. Planted.chicken in oil fry in portions until golden brown. Drain on paper towels.
  8. Spread roasted rolls with Sriracha mayonnaise. Add coleslaw and cover with planted.chicken.

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