Japanese Crispy Chicken-Style Strips

Miso Chicken



  • 1 pack Vegie Delights Crispy Chicken-Style Burgers
  • 400g eggplant, sliced lengthways into 8 pieces
  • 3 tablespoons olive oil
  • 1 bunch broccolini, trimmed
  • ½ small bunch Asian shallots, white part only, finely sliced
  • 1/4 bunch coriander, leaves picked, stalks finely chopped
  • 1 (150g) zucchini, ribboned
  • 1 cup brown rice, cooked according to packet instructions Pinch of sea salt and black pepper


  • 4 tablespoons olive oil
  • 2 tablespoons white miso paste
  • 2 tablespoons maple syrup
  • 2 teaspoons water


  • tamari
  • sesame seeds
  • lemon wedges


  1. Heat oven to 180°C and line two trays with greaseproof paper. Place Vegie Delights Crispy Chicken-Style Burgers on one tray and eggplant pieces on the other. Drizzle olive oil on the eggplant boats with a good pinch of sea salt and toss to coat evenly.
  2. Bake eggplant in oven for 15 minutes.
  3. Whisk together ingredients for miso glaze in a small bowl, then at the 15 minute mark toss eggplant in miso glaze and place back in oven.
  4. Cook Vegie Delights Crispy Chicken-Style Burgers in the oven at this time too, allowing both eggplant and Vegie Delights Crispy Chicken-Style Burgers to cook 10-12 minutes.
  5. Blanch broccolini in boiling water, refresh in cold water and drain.
  6. Slice Vegie Delights Crispy Chicken-Style Burgers.
  7. Serve using either one large baking tray or a separate serving dish. Sprinkle the cooked brown rice around the platter, followed by broccolini, shallots, zucchini, coriander stalks and Vegie Delights Crispy Chicken-Style Burgers, top with coriander leaves, season with sea salt and black pepper, drizzle with tamari, sesame seed and serve with lemon wedges.