Pulled Chicken:
1.5kg cooked, shredded chicken (use rotisserie or poached)
30ml Oil
75g Essential Cuisine Street Food Chef Peanut-Free Satay Style Seasoning
100ml Coconut milk or water
5ml Soy sauce or tamari (allergen free option)
10ml Lime juice
Loaded Fries:
1.5kg Frozen skin-on fries or sweet potato fries
200g Shredded red cabbage
100g Grated carrot
150g Red bell pepper, thinly sliced
30g Red chillies, thinly sliced
Small bunch fresh coriander, chopped
Optional: lime wedges, vegan mayo or sriracha drizzle ( be aware of allergens in added sauces)
1. Cook fries as per packet instructions until crisp and golden.
2. Sauté shredded chicken in oil. Stir in Peanut-Free Satay Style Seasoning, coconut milk, soy sauce, and lime juice. Cook until heated through and well coated.
3. Mix cabbage, carrot, and bell pepper. Keep chillies and coriander aside for garnish.
4. Layer hot fries onto serving trays or plates. Top generously with satay chicken, then scatter over the shredded veg.
5. Garnish with sliced chilli, coriander, and optional drizzles of mayo or sriracha. Serve with lime wedges.
Chefs Tip: Drizzle smartly: Zigzag sriracha or a vegan satay-style sauce over the top for visual and flavour appeal. Serve in baskets or small trays for a grab-and-go vibe.