180g The Unbelievable ALT. Tender Chickenless Pieces
1 tbsp Baking powder
1 tsp Salt
1 tbsp Gochujang (Korean fermented red chili paste) – add more if you prefer it spicy
1 tbsp Grated fresh ginger
3 tsp Crushed garlic
3 tbsp Honey
2 tbsp Reduced-sodium soya sauce
Optional chopped spring onions and sesame seeds for garnish
4 Tablespoons of Honey
2 Tablespoons of Reduced sodium soya sauce
250g Brussel Sprouts
Mix the baking powder and salt together in a bowl.
Add ALT Chickenless pieces to the bowl, and tumble the pieces so that they are evenly coated. This will help them crisp up and caramelise in the oven.
Place the dusted pieces on a pre heated baking tray and place in a preheated oven at 200’C/180’ Fan for 20 mins
Add the honey and the reduced sodium soya sauce together in a bowl and mix well.
Clean the sprouts and cut them in half, length-ways.
Toss the sprouts into the bowl so that they are evenly coated, then place them flat side down on a baking tray, pouring the remaining honey and soya over the sprouts.
Put in the oven with the Chickenless pieces and cook for 20 minutes.
Whilst the Chickenless pieces (and the sprouts) cook, combine the sauce ingredients in a small bowl and whisk well (tip - sauce can be made a day in advance and stored, covered, in the refrigerator).
Once cooked, take the chickenless pieces from the oven and transfer to a large bowl. Gently warm the sauce (place in a microwaveable bowl & microwave for 30 seconds at full power) before pouring over the pieces and then toss to coat evenly.
Garnish with green onions and sesame seeds and serve with remaining sauce on the side for dipping
For the cooked sprouts, grate the zest of half a lime and sprinkle over for a citrus kick and season with some ground black pepper.