Crispy Salt & Chilli Chicken
Don’t let the name fool you because Bridges Espresso Bar in Bedford is far much more than just a local coffee shop. Set up in 2020 by brother and sister team Daniel Steele and Beckie Fry, the independent, modern, family-run business based on the Riverside development certainly serves up some...
Step 1Bang Bang Sauce - Place all the ingredients into a blender and blend for about 20-25 seconds on high. Pour into a squeezy bottle, ready to serve.
Step 2Pak Choi Salad - Mix together all the ingredients.
Step 3Crispy Chicken - Deep fry the chicken goujons for about 4-5 minutes. Once removed from the oil, place into a bowl, sprinkle with sea salt and chili powder, mix around the bowl until well-seasoned.
Step 4Assemble - Using half the Bang Bang sauce, coat the salad mixture. On a large plate, go around the plate in a random circular motion around the edge with the sauce from the squeezy bottle. Place the salad in the middle of the plate, top with the crispy chicken. Garnish with mixed sesame seeds & micro coriander.
- BANG BANG SAUCE
- 45g Country Range Vegan Mayonnaise
- 20g Thai Sweet Chilli
- 0.5g Country Range Smoked Paprika
- 10g Country Range Ground Almonds
- 5g Pickled Ginger
- PACK CHOI SALAD
- 5g Lime Juice
- 40g Pak Choi
- 35g Edamame
- 30g Cucumber
- 30g Julienne Carrots
- 30g Julienne Mooli
- 25g Julienne Red Pepper
- 2g Mint
- 3g Coriander
- 162.5g Country Range Chicken Goujons (x 5)
- A pinch of sea salt
- A pinch of Country Range Chilli Powder
- Mixed Sesame Seeds (White & Black)
- Micro Coriander
- 15g Spring Onion
- 25g Country Range Pickled Red Cabbage
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