CRISPY SHANGHAI CHICKEN BOX
Crispy fried chicken in a sweet & spicy chili glaze, wok fired with garlic, ginger, onions, peppers, broccoli & veg mix. Topped with sprouts, roasted peanuts, sesame seeds & green onions.
Recommended with Jasmine RICE.
ALLERGENS
Contains GLUTEN, NUTS (Peanuts), SESAME, GARLIC & SOY
BOX MARK: CSC
HEAT: MILD / MEDIUM
COOK TIME: 3 MIN
Sauce contains GLUTEN
CRISPY CHICKEN IS THE MAIN DISH COMPONENT
INGREDIENTS
| 15ml | Canola Oil | 1x GREEN pour portion |
| 45g | Pepper/Onion Mix | 1x 3oz BLUE portion |
| 9.75g | Garlic/Ginger Mix | 1x ORANGE portion |
| Mixed Chilies | 1/2 TSP (as required) | |
| 100g | Veg Mix | 1 BEIGE portion |
| 30g | Broccoli | 1x 4oz BLUE portion |
| 33g | Sprouts | 1x portion |
| 18g | Crushed Peanuts | 2x portion |
| 60ml | Shanghai Sauce | 1x 2oz RED portion |
| 100g | Tempura Chicken | 1x 6oz BLACK portion |
| 175g | Jasmine Rice | 1x 6oz BLACK portion |
| 5ml | Sesame Seeds | 1x portion |
| 5g | Green Onions | 1x portion |
HEAT LEVEL GUIDE
| MILD / MEDIUM | 1 | NO SPICE |
| MEDIUM | 1/2 TSP | MIXED CHILIES |
| MEDIUM / HOT | 1 TSP | MIXED CHILIES |
| HOT | 1 TBSP | MIXED CHILIES |
| SCORCHING | 2 TBSP | MIXED CHILIES + GHOST CHILI portion |
*** Dishes MEDIUM/HOT and hotter please garnish with fresh THAI CHILI to indicate the dish is spiced hot ***
METHOD
EXPO: Drop 1 level scoop of crispy chicken into a deep fryer at 350° F for 1.5 MIN
COOK: Start wok on high heat with canola oil, pepper/onion mix, ginger/garlic mix and chilis for spice (if required) – Cook for 30 SECONDS
Add veg mix, 1 portion of peanuts, and broccoli – Cook for 1 MIN
Add shanghai sauce and crispy chicken portion and toss
Remove from heat and plate shingled on the jasmine rice in the required 32oz bowl
Garnish with 1 portion of sprouts, peanuts, sesame seeds and green onions
