Bang Bang Meat-Free Chick’n With Crunchy Rice Salad

Cook the jasmine rice according to the packet instructions, then spread it out to cool slightly. Dice the cucumber, shred the red cabbage, slice the radishes and spring onions, and roughly chop the coriander.

Heat the oven to 200°C. Toss the meat-free chick’n pieces with the cooking oil and a little black pepper, spread on a baking tray and cook for 20–25 minutes, turning halfway, until hot, golden and crisp at the edges.

In a small bowl, whisk together the mayonnaise, sweet chilli sauce, sriracha, rice vinegar and lime juice until smooth. Taste and adjust the chilli or lime to suit.

Combine the cooled rice, cucumber, red cabbage, edamame, radishes, spring onions and most of the coriander in a large bowl. Season lightly, add half of the crispy fried onions and toss gently.

Put the hot cooked chick’n in a clean bowl. Spoon over enough bang bang sauce to coat every piece thoroughly, reserving a little sauce for drizzling over the finished salad.

Divide the crunchy rice salad between bowls and top with the bang bang chick’n. Drizzle with the remaining sauce and scatter over sesame seeds, the remaining crispy onions and coriander. Serve immediately with lime wedges.