ingredients:

for the chicken:

• 1 bag daring plant chicken nuggets
• japanese panko breadcrumbs
• 1 egg
• hot honey

for the Pistakio Cream dip:

• 1 cup (245g) of vegan plain yogurt
• ¼ cup (65g) Pistakio Cream
• ⅓ cup (40g) chopped cashews
• 2 tbsp (16g) chopped pistachios
• juice of 1 lemon
• pinch of sea salt
• 2 tbsp (30ml) water

instructions:

1. coat the chicken in egg, then in panko breadcrumbs.
2. place in the air fryer (or oven) at 350°F (175°C) for 8-10 minutes until golden and crispy.
3. make the dip: add all the ingredients for the Pistakio Cream dip to a blender for about 1 minute. for a thinner consistency, add 1-2 more tbsp of water and blend for an additional 30 seconds.
4. drizzle in hot honey and eat with Pistakio Cream dip! enjoy!