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How to make Vegan Sweet Chilli "Chicken" (Gluten Free)

Recipe for Vegan Sweet Chilli Chick’aint using not too much oil

✅ Gluten free
✅ Vegan friendly
✅ Natural ingredients

Serves 2

Ingredients ⬇️:

60g aubergine
80g onions
50g yellow peppers
50g red peppers
1/4 teaspoon of sea salt
1/4 teaspoon of pepper
100g of water
30g potato starch (I used gluten free)
100g cornflour
7 tablespoons of vegetable oil
1 jar of Tsang Sweet Chilli sauce

Method ⬇️:

Prepare the aubergine

1. Cut the aubergine into thin strips
2. Place them in a bowl
3. Add pepper, sea salt, water and potato starch to the aubergine
4. Mix
5. Get a separate bowl of cornflour
6. Place the aubergine strips into the bowl of cornflour and ensure each aubergine is fully coated with cornflour

Cook the aubergine ⬇️

1. Add the vegetable oil to your wok (enough oil to create about 1cm layer of oil. It was 6 tablespoons of oil for me) You can add lots more oil if you want but I don’t like using too much oil
2. Heat it up for a few minutes
3. When the oil is hot, add the aubergine strips coated in cornflour into the wok
4. Turn the aubergine halfway to ensure the batter is cooked all the way round. When the batter has turned to a darker brown colour, you know it’s cooked. Should only take about 15 seconds
5. Get a plate with some kitchen roll on it, place the crispy aubergine strips on this and set aside. The kitchen roll will soak up the oil
6. Clean your wok

Cook the vegetables ⬇️

1. Add small amount of vegetable oil to your wok (about 1 tablespoon for me). Heat it up for a few minutes
2. Add in the onions, yellow and red peppers
3. Cook to your desired texture
4. Add Tsang Sweet Chilli Sauce
5. When the sauce is starting to bubble, add in the crispy aubergine and stir for 15 seconds. We don’t want the aubergine to cook too long so the batter can remain crispy
6. Sprinkle some thinly sliced spring onions and chilli peppers on top for added presentation if you want

Serve with rice 🍚

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