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Vegan Korean Fried Chicken Recipe

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.

Prep Time
6 mins
Cook Time
6 mins
Total Time
18 mins
Servings: 4 servings
Calories: 576 kcal
Course: Main Course
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. 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.
  2. Cut or hand-tear the seitan into natural, 3-4 bite size portions.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Toss the fried (or air-fried) seitan in the sauce until evenly coated.
  8. 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.
  9. Transfer to a serving dish and garnish with black sesame seeds, toasted sesame seeds, and sliced scallions. Serve immediately with radish kimchi.

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

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

% 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.