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Plant-based Chicken In A Basket Recipe

Name: The Alchemist New York Streets PLANT-BASED CHICKEN IN A BASKET Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 12 pieces plant-based chicken-style strips or fillets; 1 cups soy milk or unsweetened plant milk; 1 tbs apple cider vinegar; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 cups panko breadcrumbs; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried thyme; 0.5 tsp ground black pepper; 1 tsp fine sea salt; 2 cups neutral oil for frying (canola, vegetable, or peanut); 3 medium russet potatoes; 1 tsp cornstarch (for fries); 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 cups maple syrup; 0.5 cups ketchup; 2 tbs apple cider vinegar; 1 tbs soy sauce or tamari; 1 tsp vegan Worcestershire sauce; 0.5 tsp smoked paprika; 0.5 tsp onion powder; 1 tsp garlic paste or minced garlic; 0.25 tsp ground black pepper; 2 tbs bourbon (optional); 2 tbs water (to loosen); 2 cups green cabbage, thinly sliced

Inspired by The Alchemist New York Street

Time1h

Serves2

Plant-based goujons, fries, slaw, maple bourbon BBQ sauce

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Ingredients

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Plant-based Goujons

12 pieces plant-based chicken-style strips or fillets

1 cups soy milk or unsweetened plant milk

1 tbs Apple cider vinegar

1 cups 00 bread flour

1/4 cups Cornstarch

1 cups Panko breadcrumbs

1 tsp Smoked paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp dried thyme

1/2 tsp ground black pepper

1 tsp fine sea salt

2 cups neutral oil for frying (canola, vegetable, or peanut)

Fries

3 medium russet potatoes

1 tsp cornstarch (for fries)

2 tbs olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Maple Bourbon BBQ Sauce

1/4 cups maple syrup

1/2 cups Ketchup

2 tbs Apple cider vinegar

1 tbs soy sauce or tamari

1 tsp vegan Worcestershire sauce

1/2 tsp Smoked paprika

1/2 tsp Onion powder

1 tsp garlic paste or minced garlic

1/4 tsp ground black pepper

2 tbs bourbon (optional)

2 tbs water (to loosen)

Quick Creamy Slaw

2 cups green cabbage, thinly sliced

1 cups red cabbage, thinly sliced

1 medium carrot, julienned or grated

1/2 cups vegan mayonnaise

1 tbs apple cider vinegar (for slaw)

1 tsp maple syrup (for slaw)

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishing & Garnish

1 tbs Fresh parsley, chopped

2 wedges lemon wedges

1/4 cups extra BBQ sauce for serving

Method

Plant-based Goujons

Prepare aquafaba buttermilk

In a shallow bowl combine the soy milk and 1 tablespoon apple cider vinegar. Stir and let sit 5 minutes to slightly thicken (vegan 'buttermilk').

Set up dredging stations

In one shallow bowl whisk together the flour, cornstarch, smoked paprika, onion powder, garlic powder, dried thyme, black pepper, and salt. In a second shallow bowl place the panko breadcrumbs. Keep the plant-based strips nearby.

Coat the goujons

Working in batches, dip each plant-based strip into the soy milk mixture, letting excess drip off, then dredge in the seasoned flour mixture, tapping off excess. Dip again briefly in the soy milk mixture, then press into the panko breadcrumbs to coat completely. Place on a wire rack while you finish coating the rest.

Fry the goujons

Pour neutral oil into a large heavy skillet to a depth of about 0.5–1 inch (or preheat a deep fryer to 350°F/175°C). Heat the oil over medium-high until a small breadcrumb sizzles and browns in ~10–15 seconds. Fry the coated goujons in batches so they aren’t crowded, 2–3 minutes per side or until golden and crisp. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Fries

Prepare potatoes

Cut potatoes into 1/3–1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with kitchen towels.

Par-cook and season

Toss dried fries with 1 teaspoon cornstarch, 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment.

Bake until crisp

Bake in a preheated oven at 425°F (220°C) for 25–30 minutes, flipping once halfway, until golden and crisp. Alternatively, fry in hot oil (350°F/175°C) for 4–6 minutes until crispy. Keep warm with the goujons.

Maple Bourbon BBQ Sauce

Combine and simmer

In a small saucepan combine the maple syrup, ketchup, apple cider vinegar, soy sauce, vegan Worcestershire, smoked paprika, onion powder, garlic, and black pepper. Stir to combine.

Cook to meld flavors

Bring the sauce to a gentle simmer over medium-low heat. Add the bourbon if using (stand back to allow alcohol to flame off if you choose to flambé briefly, or just simmer for 2–3 minutes). Simmer for 5–7 minutes, stirring occasionally, until slightly thickened. If the sauce seems too thick, stir in up to 2 tablespoons water to reach desired consistency. Taste and adjust seasoning.

Finish

Remove from heat and let cool slightly. Reserve about 1/4 cup for serving and toss the remaining warm sauce with half of the cooked goujons if you prefer them sauced; otherwise serve sauce on the side for dipping.

Quick Creamy Slaw

Mix dressing

In a medium bowl whisk together the vegan mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, Dijon mustard, salt, and pepper until smooth.

Toss slaw

Add the sliced green and red cabbage and grated carrot to the dressing. Toss thoroughly to coat. Let sit 10–15 minutes to mellow and slightly wilt, then taste and adjust seasoning.

Finishing & Assembly

Divide fries between two baskets or plates. Arrange the warm plant-based goujons on top or alongside the fries. Spoon or brush reserved maple bourbon BBQ sauce over half the goujons if you did not toss them earlier, and serve extra sauce in a small ramekin.

Add a generous scoop of the creamy slaw to each basket. Garnish with chopped parsley and lemon wedges. Serve immediately while fries and goujons are hot and sauce is warm.