EXCEPTIONALLY CRISPY AND SPICY

[MOCK]® Chicken Zinger Burger

Name: [MOCK]® Chicken Zinger Burger
Total time: 30 min
Yield: 4 Servings
Cuisine: Plant-Based
Ingredients: 4 [MOCK]® Chicken Fillets , defrosted; Flour for dredging; Reserve of chickpea soaking liquid; 100g Panko breadcrumbs seasoned with salt and pepper; 100ml buffalo hot sauce; 80g tomato ketchup; 2 tsp sriracha sauce; 2 splashes of tabasco; Juice of ½ a lemon; 100g diced cold unsalted butter; 50g white cabbage, finely sliced; 50g red cabbage, finely sliced; ½ red onion, thinly sliced; 50ml white wine vinegar; Juice and zest of 1 lemon; 2 tsp caster sugar; 2 tsp finely chopped parsley; 50g finely sliced carrots; 2 tsp dijon mustard; 1 tbsp white wine vinegar; 1 bunch of chives, finely sliced; 4 vegan brioche burger buns; 4 slices vegan cheese; Sliced gherkins

22 November, 2025

The Zinger sandwich was invented in 1984 by KFC in Trinidad and Tobago, in line with their promise to innovate. It's a spicy fried white chicken meat fillet served with lettuce and a touch of mayo. T&T is renowned for its African and Indian cultural heritage with celebrations at the core, importantly music as the origin of steel-pan and genres of calypso, rapso, and chutney soca. These festivals celebrated diverse street food blending spices and fresh local ingredients. KFC created the Zinger to meet an increasing demand for tasty food on-the-go. Our [MOCK]® Chicken Fillet makes an incredible vegan alternative to this international favourite.

4 Servings

30 minutes

Ingredients

[MOCK]® Chicken

4 [MOCK]® Chicken Fillets, defrosted
Flour for dredging
Reserve of chickpea soaking liquid
100g Panko breadcrumbs seasoned with salt and pepper

Buffalo sauce

100ml buffalo hot sauce
80g tomato ketchup
2 tsp sriracha sauce
2 splashes of tabasco
Juice of ½ a lemon
100g diced cold unsalted butter

Pickle slaw

50g white cabbage, finely sliced
50g red cabbage, finely sliced
½ red onion, thinly sliced
50ml white wine vinegar
Juice and zest of 1 lemon
2 tsp caster sugar
2 tsp finely chopped parsley
50g finely sliced carrots
2 tsp dijon mustard
1 tbsp white wine vinegar
1 bunch of chives, finely sliced

For serving

4 vegan brioche burger buns
4 slices vegan cheese
Sliced gherkins

Preparation

Prepare the buffalo sauce

In a saucepan add all the ingredients, except the butter, and bring to a medium heat. Once warmed through, add the vegan butter and whisk constantly until the butter in incorporated; set aside.

Prepare the slaw

Add all the slaw ingredients to a bowl and mix thoroughly, seasoning with salt and pepper, and set aside.

Prepare the [MOCK]® Chicken Fillets

Dredge the [MOCK]® Chicken Fillets first through the flour, then the chickpea water and finally through the seasoned Panko breadcrumbs. Deep fry at 180C for 2-3 minutes until golden brown and crispy. Set aside for a minute then coat with the buffalo sauce.

To serve

Place each zinger fillet on the bottom bun. Top generously with fresh slaw and gherkins as desired. Finally add a slice of vegan cheese and torch the cheese to melt. Finish off with the brioche top and serve.