PLANT-BASED
Crispy Fried Chicken Snack With Dipping Sauce
Level: Easy
What’s So good
- Vegan
- With Tofu Skin
- Herbs and Spices
Ingredients
- 1 packet Plant-based Crispy Fried Chicken
Classic Vietnamese Dipping Sauce
- 1/4 cup Fish Sauce
- 1/4 cup Sugar
- 1/3 cup Water
- 2 tbsp Lime Juice, Freshly Squeezed
- 2 tsp Rice Wine Vinegar
- 1 Small Thai Chilli Pepper, Finely Diced
- 1 tbsp Shredded Carrot
Vietnamese Soy Dipping Sauce
- 1 tbsp Oil
- 1 tsp Red Pepper Flakes (optional)
- 1/4 cup Rice Wine Vinegar
- 1/2 cup Granulated White Sugar
- 3/4 cup All-purpose Soy Sauce
Vietnamese Ginger Fish Sauce
- 1/4 cup Fish Sauce
- 2 tbsp Granulated White Sugar
- Adequate Fresh Ginger
- Juice of Half a Large Lemon/Lime
- 1-2 Red Chilli Peppers, Sliced Thin and Remove Seeds
Instructions
- Deep fried plant-based chicken until crispy brown and set aside.
Sauce: Classic Vietnamese Dipping Sauce
- Set aside the carrots. Add fish sauce, chilis, sugar, vinegar and lime together in a small bowl and stir together until the sugar dissolves completely. Done!
Sauce: Vietnamese Soy Dipping Sauce
- In a small saucepan, heat up oil on medium high.
- Add red pepper flakes.
- Stir in vinegar, sugar and soy sauce. Simmer on low heat for 2-3 minutes.
Sauce: Vietnamese Ginger Fish Sauce
- In a medium bowl, mix together fish sauce and sugar until completely dissolved.
- Pound ginger with a mortar and pestle until completely pulverized then smashed ginger to the fish sauce/sugar mixture.
- Add lime juice and chili peppers. Stir to combine.