Vegan Korean Fried Chick'n

If you're a fan of Korean fried chicken but looking for a vegan alternative, look no further than this recipe for Korean vegan fried chicken! Made with crispy fried tofu and a spicy gochujang sauce, this dish is sure to satisfy your cravings.

The key to making perfect crispy tofu is to use a batter that's light and airy. In this recipe, we use a simple batter made with all-purpose flour, cornstarch, and baking powder. The addition of spices like garlic powder, onion powder, and paprika give the tofu cubes an extra burst of flavor.

The gochujang sauce is what really makes this dish shine. Gochujang is a Korean hot pepper paste that adds a sweet and spicy kick to any dish. Paired with ketchup, soy sauce, rice vinegar, honey, sesame oil, and minced garlic, this sauce is the perfect balance of sweet and savory.

Serve this Korean vegan fried chicken as an appetizer or main dish. It pairs perfectly with a cold beer or your favorite Korean side dish like kimchi or pickled vegetables. Try this recipe today and enjoy the bold flavors of Korean cuisine in a vegan-friendly way!

Ingredients

For the chick'n:

• 300 ml non-dairy milk
• 2 tbsp lemon juice
• 2 tbsp hot sauce
• 1 tbsp acquafaba
• 2 cups plain flour
• 1 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp all-purpose seasoning
• 1 tbsp cornflour / cornstarch
• 600 g oyster mushrooms

For the sauce:

• 3 tbsp tomato sauce / ketchup
• 2 tbsp gochujang (Korean chilli paste)
• 1/4 cup agave (or honey)
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp minced garlic

Instructions

1. In a mixing bowl, combine non-dairy milk, lemon juice, hot sauce and acquafaba to create a wet mix.
   
   
2. In a second bowl, whisk together flour, salt, garlic powder, onion powder, all-purpose seasoning and cornstarch, to create dry mix.
   
   
3. Add mushroom in clusters to wet mix and combine together well. Leave to marinate for 30 minutes.
   
   
4. Once marinated, dip mushrooms in dry mix, coat well and put to sit on a wire rack.
   
   
5. In a saucepan, make sauce by combining ketchup gochujang, agave, brown sugar, soy sauce, and minced garlic over a medium heat.
   
   
6. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
   
   
7. Fry the mushrooms in the hot oil for 3-4 minutes, until golden brown and crispy.
   
   
8. Remove the mushrooms from the oil and place on paper towels to drain excess oil.
   
   
9. Toss the mushroom in the sauce until fully coated.