Vegan Korean Fried Chicken Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
6 mins
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Cook Time
6 mins
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Total Time
18 mins
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Servings
4 servings
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Calories
576 kcal
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Course
Main Course
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Cuisine
Korean
Vegan Korean Fried Chicken Recipe
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Crispy, crunchy, and sticky in all the right ways. Wheat meat gets the full KFC (Korean Fried Chicken) treatment—double-dredged, deep-fried (or air-fried), and dunked in a gochujang-spiked, garlicky-sweet glaze that clings to every nook and cranny. It’s got that shatteringly crisp exterior, a meaty bite, and a finger-licking finish—everything you want in fried chicken… except the chicken.
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Ingredients
The Fried Chicken:
- 1 lb seitan about ⅓ of a batch if you are following my vegan chicken recipe
- 1 cup canola oil or sunflower oil, or vegetable oil
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk
- 1 tablespoon Sriracha
- 1 cup Potato Starch
- 2 teaspoons Gochugaru
- ½ teaspoon salt
Vegan Korean Fried Chicken Sauce:
- 2 tablespoons tomato paste
- 2 tablespoons Gochujang
- ⅓ cup maple syrup
- 2 tablespoons tamari or soy sauce of your preference
- 1 tablespoon sesame oil
- 2 teaspoon garlic minced
- 1 teaspoon ginger grated
To Garnish:
- black sesame seeds
- toasted sesame seeds
- scallions thinly sliced
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Instructions
- If frying, preheat oil in a dutch oven on your stovetop, or in a countertop deep fryer to 375°F (190°C). If air frying, preheat the air fryer to 375°F (190°C). Lightly coat the air fryer basket with oil.
- Cut or hand-tear the seitan into natural, 3-4 bite size portions.
- Prepare a dredging station. In one bowl, add the flour. In a second bowl, whisk the plant-based milk and sriracha, then let it sit for a few minutes to curdle. In a third bowl, mix the potato starch, gochugaru, and salt.
- Dredge each piece in the flour, then dip into the curdled milk, ensuring full coverage before dripping off back into the bowl. Finally, coat in the potato starch mixture, pressing gently to adhere. Place the coated pieces on a tray.
- Either fry for 2-3 minutes on each side in batches, or air fry for 8-10 minutes, flipping halfway through, until crisp and golden brown.
- To prepare the sauce, combine the tomato paste, gochujang, maple syrup, tamari, sesame oil, garlic, and ginger in a saucepan. Cook over medium heat, stirring frequently, until slightly thickened.
- Toss the fried (or air-fried) seitan in the sauce until evenly coated.
- Optionally, roast the coated seitan for 10-12 minutes on a parchment paper-lined baking pan at 350 degrees to caramelize the sauce onto the wings, so they set up nice and crispy.
- Transfer to a serving dish and garnish with black sesame seeds, toasted sesame seeds, and sliced scallions. Serve immediately with radish kimchi.
Equipments used:
Notes
- 🍗 Batter Safe Than Sorry
- After the first coat, dip your seitan back in the wet mix, then roll it in the dry mix again. This double dredging creates a thicker crust and an even crispier bite.
- After the first coat, dip your seitan back in the wet mix, then roll it in the dry mix again. This double dredging creates a thicker crust and an even crispier bite.
- 🔥 375 or Bust
- Keep your frying oil at 375°F (190°C). Too hot? Scorched crust. Too cool? Greasy, soggy bites. A frying thermometer (or countertop fryer) is your best friend—don’t wing it.
- Keep your frying oil at 375°F (190°C). Too hot? Scorched crust. Too cool? Greasy, soggy bites. A frying thermometer (or countertop fryer) is your best friend—don’t wing it.
- ⛔ Less Is More (Crunch)
- Fry in small batches. Overcrowding drops the oil temp and leaves you with uneven, soggy seitan instead of crispy perfection. Patience = perfect fry.
- Fry in small batches. Overcrowding drops the oil temp and leaves you with uneven, soggy seitan instead of crispy perfection. Patience = perfect fry.
- ⏳ Wire We Doing This?
- After frying, let the seitan rest on a wire rack for two to three minutes. This helps the crust set, lets excess oil drip off, and keeps things crispy when you sauce it up.
- After frying, let the seitan rest on a wire rack for
- This helps the crust set, lets excess oil drip off, and keeps things crispy when you sauce it up.
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
86g
(29%)
Protein
33g
(66%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.02g
Sodium
1515mg
(63%)
Potassium
729mg
(21%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
566IU
(11%)
Vitamin C
7mg
(8%)
Calcium
148mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 86g | 29% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Sodium | 1515mg | 63% |
| Potassium | 729mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 148mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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