The Bare Bird Chicken share their Southern Fried Tenders with Gochujang Hot Mayo Dipping Sauce recipe and more

The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”

Southern Fried Tenders with Gochujang Hot Mayo Dipping Sauce

Serves: 4

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Chicken and Pineapple Sambal Salad

Serves: 6

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Open Chicken Sandwich

Serves: 4

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Servings

Prep time

Cook time

Recipe


Ingredients

  • Salad
  • 2 The Bare Bird chicken breasts
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • 1 tbsp peanut oil
  • 160g rocket leaves
  • ½ fresh pineapple, sliced
  • 1 punnet cherry tomatoes, halved
  • 1 cup mint leaves
  • ½ cup dried shallots

  • Dressing
  • 3 bird’s-eye chillies
  • 1 shallot
  • 1 clove garlic
  • 1 tbsp fish sauce
  • 2cm knob fresh ginger
  • 3 tsp brown sugar + ¼ cup extra-virgin olive oil
  • ¼ cup water + ½ tsp sea salt
  • Juice 2 limes + Zest 1 lime

Method


  • Combine chicken breast, sea salt, ground pepper and peanut oil in bowl. Cover and refrigerate for 1 hour to marinate.
  • While chicken is marinating, place dressing ingredients into small food processor bowl and pulse until emulsified. Set aside until ready to use.
  • To cook chicken, preheat heavy-based frying pan to medium–high heat. Add chicken and cook, flipping until cooked through, about 5-6 mins on each side. Set aside to cool and then slice into even portions.
  • Arrange salad on large serving plate by adding rocket followed by sliced pineapple, chicken and cherry tomatoes and mint. Drizzle dressing on top and then add dried shallots.
  • Serve immediately.

  

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