Crispy Sichuan Nuggets with Chili Garlic Ranch Dipping Sauce
Serves 3 - 4 | Crafted with Classic Nuggets Plant-Based Nuggets
Recipe by Mei Lin
ABOUT THE FLAVOR ORIGIN
The bold taste of chili crisp — a garlicky, spicy, crunchy condiment that makes everything taste better is a star here in the chili garlic ranch dipping sauce. The tender nuggets are cooked till crispy and then dusted with a Sichuan seasoning mix you can make yourself or pick one up ready-made. This recipe easily doubles or triples to serve a crowd.
Chili Garlic Ranch
¼ cup egg-free mayonnaise
2 tbsp. plant-based sour cream
1 clove garlic, minced
1 tbsp. spicy chili crisp
2 tsp. rice vinegar
2 tbsp. fresh cilantro, chopped
1 tsp. fresh chives, finely chopped
1 Pkg. Field Roast Classic Plant-Based Nuggets
2 tbsp. vegetable oil
1 tbsp. Sichuan seasoning mix, store bought or make your own
(½ tsp. each cumin, coriander, Chinese 5 spice, sugar, ¼ tsp. each cayenne, garlic powder)
For the chili garlic ranch: In a small bowl, stir together the egg-free mayonnaise with the plant-based sour cream, minced garlic, spicy chili crisp and rice vinegar. Add the fresh cilantro and chives and stir to combine. Refrigerate, covered, until ready to serve.
To prepare the Field Roast Classic Plant-Based Nuggets: Heat 2 tbsp. vegetable oil in a non-stick skillet over medium heat. Add the nuggets in a single layer and cook for 8 minutes, flipping halfway through, until crispy, golden and heated through. In a large bowl, toss the hot nuggets with the Sichuan seasoning mix to evenly coat. Serve while hot with the chili garlic ranch.