How To Cook Sunfed Chicken Free Chicken


We partnered with Aaron Brunet, Masterchef NZ, to bring you this handy guide on how to cook Sunfed Chicken Free Chicken.

HOW TO COOK BY METHOD:

QUICK FRY 

Result: tasty and crunchy

Break Sunfed Chicken into chunky pieces and fry in a generous amount of your favourite oil till golden brown, about 2 minutes per side.

Can be served on its own as fried ‘chicken’ or as a side. Just season with a little salt and ground black pepper and sprinkle with a touch of lemon juice.

Easily added to salads for a clean high-protein, low carb hit. Or add to a stir fry, curry, or sauce at the end.

 

TENDER FRY

Result: tender texture with minimal oil

Cut 150g into bite-sized pieces
Fry in 1 teaspoon of oil till lightly golden

Add 3 teaspoons of liquid (well seasoned stock is ideal) and cook another couple of minutes till all liquid is absorbed.

BAKE WITH OIL

Result: less oil than frying, still gives a crunch

Set oven to 200c fan, brush Sunfed Chicken with oil on both sides and bake 12 - 15 minutes till golden.

To add extra flavour, brush with a tasty marinade in last 3 minutes and bake till coated on. This lets the Sunfed Chicken get crispy first and avoids burning the marinade.

TENDER BAKE WITHOUT OIL

Result: a healthier option with a tender result

Dip whole Sunfed Chicken pieces into well seasoned hot veggie stock*, allow to steep for 90 seconds then carefully place on an oven tray.

Bake at 200c fan for 12 minutes till lightly browned but still tender inside. This gives a nice combo of browned on the outside and tender in the middle. (if you bake using no oil without soaking in stock first the result is much drier)

*Massel's vegan-chicken stock is ideal - use 2 teaspoons of stock powder to 1 cup of boiling water.

 

HOW TO COOK BY DISH:

IN SOUP

Result: tender and delicate

Make a tasty broth* and add whole pieces of Sunfed chicken at the end.
Simmer for 5 minutes till fallen apart and extra tender.

Perfect for a chicken noodle soup!

*Massel's vegan-chicken stock is ideal - use 3/4 teaspoon of stock powder per cup of water.

 

IN CURRY

Result: flavour and meaty texture

First do a quick fry of the Sunfed Chicken in a generous amount of your favourite oil till golden brown.

Add to curry at end and allow it to absorb curry flavours.

 

IN STIR FRY

First do a quick fry of the Sunfed Chicken in a generous amount of your favourite oil till golden brown.

Gently mix in with stir fry before serving.

 

IN MEATBALLS AND BURGERS

Result: great meaty texture

Chop thawed Sunfed Chicken into small pieces or blitz briefly in a food processor.

Mix with soft cooked brown rice to bind together flavour as desired shape and fry till golden brown.

 

ENJOY