Name: Spicy Auspicious Szechuan Chilli Chicken
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 150g Quorn Meat Free Pieces; 200g Tempura batter; 100g plain flour; 1 egg; 30g dried chili, soak and remove seeds; 2 cloves garlic, sliced; 20g ginger, sliced; 4 pieces of spring onion, reserve the white part; 5g Szechuan peppercorn; 10g vegetarian seasoning; Salt and pepper to taste

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

150g Quorn Meat Free Pieces
200g Tempura batter
100g plain flour
1 egg
30g dried chili, soak and remove seeds
2 cloves garlic, sliced
20g ginger, sliced
4 pieces of spring onion, reserve the white part
5g Szechuan peppercorn
10g vegetarian seasoning
Salt and pepper to taste

Method

Coat Quorn Pieces in egg, flour and tempura batter, one by one.
Deep fry the battered Quorn Pieces in hot oil at 180 degree for 3 to 4 minutes, or until golden in colour.
Set aside the cooked Quorn Pieces to rest.
In a pan, add 2 tablespoons of oil to sautee the ginger and garlic. Once fragrant, add in the chili and peppercorn, frying for another 3 minutes until the mixture becomes fragrant.
Add the Quorn Pieces to the pan and fry until the dish is aromatic. This should take about 2 minutes over medium high heat.

Pro tip: Use a cast iron pan or wok for that signature “Dragon Breath” flavour. And, for an extra kick, bring up the heat when frying the chili and peppercorn.