Marinated NoChicken Chunks

  • NoChicken Chunks 500.0 g
  • Eggs 50.0 g
  • Self-Raising Flour 15.0 g
  • Rice Flour 15.0 g
  • Knorr Chicken Seasoning Powder 1kg 5.0 g

Hawthorn Charred Tomato Glaze

Charred Tomato Sweet & Sour Glazed "Chicken" Chunks

  • Oil 40.0 ml
  • Onion, diced 40.0 g
  • Red Capsicum, diced 30.0 g
  • Yellow Capsicum, diced 30.0 g
  • Green Capsicum, diced 30.0 g
  • Marinated NoChicken Chunks, as above 400.0 g
  • Hawthorn Charred Tomato Glaze, as above 200.0 ml
  • Mandarin Orange 40.0 g


  • Hawthorn Candy 20.0 g
  • Coriander Cress 5.0 g

Our take on the sweet and sour chicken recipe uses plant-based meat and infuses the sweet and tangy sauce with Hellmann's Charred Tomato and Capers Dressing for an additional charred note. The mandarin orange complements the dish by giving it extra zestiness and juiciness.



  1. Marinated NoChicken Chunks

    • Mix well all ingredients in a mixing bowl.
    • Deep fry marinated The Vegetarian Butcher NoChicken Chunks* till golden brown at 180°C for 4-5 mins.
    *The Vegetarian Butcher NoChicken Chunks, blanched
  2. Hawthorn Charred Tomato Glaze

    • In a pot, mix well water, vinegar, sugar, hawthorn candy, plum sauce, Knorr Chicken Seasoning Powder and bring to boil.
    • Once mixture is well-mixed, turn off heat and whisk in Hellmann's Charred Tomato and Capers Dressing. Set aside.
  3. Charred Tomato Sweet & Sour Glazed "Chicken" Chunks

    • Heat up oil in a wok. Stir fry diced onions and capsicums till fragrant.
    • Add in the Hawthorn Charred Tomato Glaze and bring it to a boil. Once boiled, toss in fried marinated NoChicken Chunks and mandarin orange.
  4. Garnish

    • Prepare garnish as mentioned.
    • Plate and assemble.