Korean Shredded Chicken
Using readily available pre-coated shredded chicken, ready to cook in a deep fryer or air fryer, this super easy recipe is a show stopping dish you can ‘wok’ up in minutes.
Serves 1-2 for Brunch, Lunch Or Dinner
Crispy shredded chicken, wok tossed with mangetout, baby corn, pak choi, chestnut mushrooms and water chestnuts in Taishon's Korean sauce and garnished with spring onions, coriander, chilli and sesame seeds.
Ingredients:
• 150g-200g Shop bought frozen crispy shredded chicken (Iceland sell these)
• 4 x Mangetout
• 2 x Baby corn sliced vertically
• 2 x Chestnut mushrooms thickly sliced
• 1/2 a bell pepper
• 6 x Water chestnuts
• 1 Tablespoon Taishon's Korean sauce
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method:
1. Wash, trim and slice the vegetables ready for use.
2. Using an oven or air fryer, cook the crispy shredded chicken according to the guidelines. In this instance it is better to slightly overcook the shredded chicken so that the outing is crisp, as it will soften slightly when added to the wok.
3. On a high heat, bring a wok to temperature until it starts to lightly smoke. Add a little vegetable oil, the mangetout, baby corn, chestnut mushrooms, water chestnuts, beansprouts and bell peppers and stir fry for 1-2 minutes.
4. Next add about a tablespoon of Taishon's Korean sauce then add the crispy shredded chicken from the air fryer. Continue to stir fry until coated adding more sauce if required.
5. Remove from the heat and serve immediately with steamed rice and garnish with spring onions, coriander, fresh chillies and sesame seeds.