TiNDLE Vegan Chicken Gong Bao

A vegan twist on the classic sweet and spicy Chinese dish, Gong Bao, using the versatile and delicious Tindle plant based chicken 'Thy'. The perfect vegan alternative to chicken! 

Ingredients

• 300g (10½ oz) TiNDLE Thy
• 3 tbsp oil
• 1 tbsp ginger, minced
• ½ tsp Sichuan peppercorn
• 35g (1¼ oz) cashew nuts
• 4 dried chilies, chopped (pre-soaked to soften)
• ½ small red onion, medium diced
• 3 scallions, white parts only, cut into 2cm pieces
• 6 garlic cloves
• 1 vegetable stock bouillon cube
• 100ml (3¼ fl oz) Chinese cooking wine
• 100ml (3¼ fl oz) water
• 1½ tbsp light soy sauce
• 1½ tbsp dark soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tbsp white sugar
• ¼ tsp white pepper
• ½ tbsp cornstarch
• Garnish: Sliced red chili and chopped scallions

Method

1. Heat 2 tbsp of oil in a pan at high heat.
2. Toast cashew nuts in the pan until golden brown. Remove cashew nuts from the pan and set aside.
3. Portion TiNDLE Thy into small cubes.
4. Using the same pan, sear the TiNDLE Thy pieces until golden brown. Remove from pan and set aside.
5. Turn heat to low and add 1 tbsp of oil.
6. Add garlic, ginger, dried chilies, Sichuan peppercorn, onions and scallions. Stir-fry for 2 minutes until fragrant.
7. Add in Chinese cooking wine and cook for 1 minute.
8. Add in seared TiNDLE Thy, the rest of the sauces, white sugar and white pepper.
9. Add 100ml of water.
10. Stir and cook over high heat until TiNDLE Thy reaches internal temperature of 75°C (165°F).
11. In a separate bowl, mix cornstarch with ½ tbsp water to form a slurry.
12. Add slurry and cook until sauce thickens.
13. Garnish with cashew nuts, sliced fresh red chilies and chopped scallions.
14. Serve with white rice.