Vegan Wagamamas Inspired Crispy Chicken with Sticky Rice
This is my take on a Wagamamas style recipe using sticky rice, kimchi, crispy vegan chicken and a homemade vegan egg lookalike. It’s hearty, healthy, full of flavour and vegetables. A great recipe if you’re trying veganuary.
What have I used in the recipe?
VFC ‘Chicken’- I find VFC offer the best recipe for a chicken substitute. This is one of their chicken burgers which I simply baked and sliced to place on top, similarly to how you see Wagamamas style their bowls.
Sticky Rice- I’ve used a short grain rice you’d usually find in a sushi recipe. It’s sticker in texture and works brilliantly in this dish. If you don’t have that at hand, use regular basmati, jasmine or short grain, but stir when cooking to release more starch, this will make it stickier in texture.
Ginger and Garlic- the key to a good base is always lots of ginger and garlic to give a tasty flavour. Don’t be scared to add a few cloves and a handful of chopped ginger to this recipe as the rice will take on lots of the flavour.
Vegan ‘egg’
To top this recipe I’ve simply mixed vegan mayo with sriracha mayo to give the appearance of having a poached egg on top. This not only looks great when serving, but definitely adds to the dish! Swap for regular sriracha if you don’t have sriracha mayo.
Vegan Crispy ‘Chicken’ Sticky Rice Recipe (Wagamamas Inspired)
Ingredients
- Pack of VFC chicken burgers grab em’ at Tesco’s
- 130 g jasmine rice
- Pack of asparagus or 100g spinach
- Thumb sized piece ginger grated
- 4 cloves garlic minced
- 1 leek finely chopped
- 1 courgette finely chopped
- 3 tbsp kimchi
For the sauce:
- 2 tbsp hot sriracha sauce
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp Grated ginger
- 1 tbsp sesame seeds
- Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike
Instructions
- Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike
- Start by getting the vegan chicken fillets in the oven for 20 minutes
- In a separate pot, get the rice on to boil, for a few minutes, pop a lid on and turn the heat down to steam until done
- Finely chop the veggies and pop them in a hot wok with 1 tbsp sesame oil, leave the asparagus till the end
- Mix the sauce ingredients together and add half the mix to the veggies
- Once the rice has cooked after around 12 mins add to the wok and add the remaining sauce and kimchi
- If you like more sauce, simply add a splash more oil, soy sauce and hot sauce to the wok
- Chop up the cooked vegan chicken and top with the vegan Mayo and sriracha Mayo to make the ‘egg’
If you like this recipe why not try my Kimchi Slaw Burger Recipe
