Vegan Peking Popcorn Chicken | Vegan Popcorn Chick'n

Ingredients

• For the Rice:
• 200g sushi rice
• 310ml water
• 1½ tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• For the Cucumber:
• 125ml rice vinegar
• 2 tbsp sugar
• 2 tsp salt
• ½ tsp chilli flakes
• Half a cucumber, sliced into thin rounds
• For the Sauce:
• Oil for frying
• 1 garlic clove, finely chopped
• A small knob of ginger, finely chopped
• 125ml hoisin sauce
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• Zest and juice of 1 lime
• For the Popcorn Chick’n:
• 1 x 300g box Fry’s Plant Based Popcorn Chick’n
• To Serve:
• Pickled ginger, sliced
• Fresh coriander, chopped
• 1 tbsp sesame seeds, lightly toasted
• 2 lime wedges