Tag Archives: Quorn US

Meatless Monday: General Tso’s Quorn Chik’n

Forbidden Rice Blog | General Tso's Quorn Chik'n (5 of 7)

Having never eaten General Tso’s chicken, it would seem kind of silly to decide to cook such a thing on a whim. However… rule number one in Julie’s kitchen: have no fear and jump right in.

So what the heck is this dish? Basically, it’s pieces of breaded and fried chicken, covered in a slightly sweet, slightly spicy sauce. It’s found in numerous Asian restaurants, though its origins are in Taiwan. If you want to read a more in depth explanation, check this out.

While everything I cook at home is vegetarian (with the exception of fish), every now and then I do miss cooking/eating chicken. One of the most realistic chicken-like alternatives I’ve found is Quorn Chik’n. Generally I just cook it as I would real chicken. This dish is pretty simple to throw together. We enjoyed it with veggie fried rice, but you could serve it with plain steamed rice or noodles.

Forbidden Rice Blog | General Tso's Quorn Chik'n (7 of 7)

General Tso’s Quorn Chik’n

Serves 6 or so.

Ingredients:

For the Chik’n marinade:
1 egg white
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons vodka
1/4 teaspoon baking soda
3 tablespoons cornstarch
1 1/2 packages Quorn chik’n tenders

For the dry coating:
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt

For the sauce:
3 tablespoons soy sauce
4 tablespoons rice vinegar
3 tablespoons vegetable broth
4 tablespoons light brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 teaspoons olive oil
2 tablespoons fresh minced garlic
2 tablespoons fresh grated ginger
1/2 teaspoon red chili flakes
2 tablespoons chopped chives

1 1/4 quart sunflower or peanut oil
1 cup fresh pineapple, cubed (optional)

Forbidden Rice Blog | General Tso's Quorn Chik'n (2 of 7)

Directions:

Beat egg white in a large bowl until lightly foamy. Add soy sauce, rice vinegar and vodka. Whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add the Quorn Chik’n to the large bowl and turn to coat thoroughly. Cover and set aside.

Combine flour, corn starch, baking powder, and salt in a large bowl. Whisk until well combined then add the reserved marinade, mixing just until mixture has coarse, mealy clumps. Set aside.

To make the sauce combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine the oil, garlic, ginger, red chili flakes in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not brown. Stir sauce mixture and add to skillet. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallions. Transfer sauce to a bowl to stop cooking, but don’t wipe out your skillet.

Heat the sunflower or peanut oil in a large wok or Dutch oven to 350°F. Transfer the chik’n from the marinade to dry coat mixture, tossing in between each addition to coat chik’n. Once all the Quorn chik’n is added to the dry coat ingredients, toss with your hands, pressing dry mixture onto the chik’n so it adheres, making sure that every piece is coated thoroughly.

Shake off excess coating and carefully lower the flour-coated chik’n into the hot oil, one piece at a time. Once all chicken is added, cook, stirring around until the chik’n is cooked through and very crispy, about 4 minutes. Transfe to a paper towel-lined bowl to drain any excess oil.

Add the chink’n to the empty sauce skillet and return the sauce to the skillet. Toss chik’n, folding it with a rubber spatula until all pieces are thoroughly coated. Fold in the fresh pineapple if you’re using it. Serve immediately with rice.

Forbidden Rice Blog | General Tso's Quorn Chik'n (1 of 7)

Forbidden Rice Blog | General Tso's Quorn Chik'n (3 of 7)

Forbidden Rice Blog | General Tso's Quorn Chik'n (6 of 7)

Meatless Monday: Breaded Chik’n Cutlets with Heirloom Tomatoes and Feta

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

One of my favorite vegetarian meat alternative companies is Quorn. The flavor and texture similarity to chicken was what first attracted me to their products. Whenever I am cooking something with Quorn, I often treat it the same way I would’ve cooked chicken years ago.

One of my other favorite things to cook with is summertime produce this time of year. We’ve been out of town frequently and my humble little garden has suffered the effects of neglect. I don’t know how much produce I’ll eventually wind up with, but likely not nearly as much as the last few years. Fortunately I live in a little Oregon valley where the fresh produce is still plentiful and easy to come by.

I had a dish similar to this recently, except it was actual chicken. I immediately knew I wanted to figure out a vegetarian version ASAP. So… I did. While you can get already breaded Quorn Chik’n patties or cutlets (which are also filled with various ingredients like cheese, or garlic and herbs), I decided to get the “naked” cutlets and bread them myself (you get 4 cutlets in that box versus 2 in the already breaded varieties). You can add more or less tomatoes if you prefer, depending on the size of heirlooms you find!

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Breaded Chik’n Cutlets with Heirloom Tomatoes and Feta

Serves roughly 8-12 folks.

Ingredients:
3 boxes of Quorn Naked Chik’n Cutlets
2 teaspoons salt
1 teaspoon granulated garlic
2 tablespoons Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 cup milk
2 eggs
6 ounces panko bread crumbs
enough oil to coat a deep pan about 1-inch deep
3 large heirloom tomatoes (whatever color/variety you prefer), diced bite-size
one 8-ounce block feta, cut into bite-size cubes
4-ounces goat cheese, crumbled
1/2 cup packed basil leaves, chopped
lemon wedges, for serving

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Directions:

Thaw the chik’n cutlets fully. In a small bowl, mix together the salt, garlic, Italian seasoning, pepper and coriander. Heat the oil in a large, flat-bottomed pan over medium-high. Preheat your oven to 375 degrees F.

Whisk together the milk, eggs, and 1/3 of the seasoning mixture in a dish. In another dish, mix together the bread crumbs and remaining seasoning.

Dip each fully-thawed Quorn cutlet first in the egg-milk mixture, coating both sides. Then dip in the bread crumb mixture, again coating both sides. Fry in the heated oil until golden brown on both sides.

Place the fried cutlet on a large baking sheet that has raised sides. Continue until all the cutlets have been breaded and fried, arranging them in a single layer on the baking sheet.

Top the cutlets with the diced tomatoes, feta, and crumbled goat cheese. Bake for 8-10 minutes, until the feta softens, tomatoes are heated through and the goat cheese melts. Remove from the oven, sprinkle with the chopped feta, and serve immediately with lemon wedges to squeeze over individual portions.

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn

Forbidden Rice Blog: Breaded Chik'n Cutlets with Heirloom Tomatoes and Feta | Quorn