These Vegan Korean Fried Chicken wings are sweet, sticky, spicy, crunchy, and super addicting. Make them with vegan chicken, cauliflower, or tofu for the perfect snack to enjoy with your favorite beer and bowl of rice.
As you may know, I’ve been going through a Vegan Korean food kick lately. My Kimchi Fried Rice and Vegan Tteokbokki are staple go-to meals in our home, but nothing has been as elusive and tantalizing as KFC (Korean Fried Chicken).
So after MUCH recipe testing, sauce making, and vegan chicken eating, I am proud to present to you my recipe for Vegan Korean Fried Chicken 😁👌🏾.
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Now, the base of any good fried chicken, is the chicken itself.
Of course, we want to make this 100% plant-based, so we have a few options here.
I decided to use Gardein’s Mandarin Orange Chick’n, because I think it has the perfect texture and size to imitate Korean chicken wings. However, this recipe also works perfectly well with cauliflower, mushrooms, firm tofu, tempeh, seitan, soy curls, TVP (textured vegetable protein), or anything else you can think of really.
The sky’s the limit.
If you can batter it, then you can fry it!
But what makes this Vegan Korean Fried Chicken truly shine, is the spicy, sweet, sticky, tart, Korean Chicken sauce made with Gochujang.
As you may know, Gochujang is a Korean fermented pepper paste, which has a mellow funk, deep red hue, and just a touch of sweet-spiciness. It is the heart of this dish, and it really wouldn’t be Vegan Korean Fried Chicken without it.
The sauce also gets a kiss of sweetness from Korean Brown Rice Syrup, but feel free to use light corn syrup in its place if you need to. You can easily find all of these ingredients in your local Asian grocery store, but they are also available at Amazon. God bless the internet.
Of course, we have to have toppings.
We love toppings.
Some fresh scallions, a few sweet peppers, and toasted sesame seeds make this dish a winner.
Dakgangjeong is also sometimes served with fried peanuts, so feel free to toss these in as well.
And finally, serve your Vegan Korean Fried Chicken with an ice cold beer, a steaming bowl of rice, and a crisp plate of pickles or veggies, and you’ve got the perfect #cheatmeal for game night, date night, or lazy night in.
Give this recipe a try, and let us know in the comments below what you fried up and how it turned out!
- 1 package Gardein Mandarin Chicken (discard the sauce) OR 2 cups chopped tofu or cauliflower, or meat alternative of your choice
- ¼ cup All Purpose Flour
- ¼ cup Potato Starch + ½ cup for dusting
- 1 tsp. Baking Powder
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 1 tbsp. Garlic Paste or Minced Garlic
- ½ tbsp. Ginger Paste or Finely Chopped Ginger
- ¼ tsp. Curry Powder
- ½ cup Water
- 4 cups of Cooking Oil, for deep frying
- ¼ cup Water
- 2 tbsp. Ketchup
- 2 tbsp. Gochhujang, Hot Pepper Paste
- 2 tbsp. Brown Rice Syrup or Light Corn Syrup
- 1 tbsp. Soy Sauce
- 1 tbsp. Garlic Paste or Minced Garlic
- 1-2 tbsp. Hot Pepper Flakes or Gochugaru, to your taste
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Toasted Sesame Seeds
- 4-6 stalks of Green Onions, sliced
- 4-5 pieces Red Sweet Peppers, sliced (you can also use diced red bell peppers here)
- Sift together your ¼ cup potato starch with the flour, salt, baking powder, and curry powder into a large mixing bowl; add in your water, ginger, garlic, and black pepper until the batter resembles a thick pancake batter (add more potato starch if it's too wet, or more water if it's too dry)
- Heat 4 cups of oil in large pan or deep fryer, and let the oil reach 350 degrees
- Take your vegan chicken, tofu, or cauliflower, and add them into the batter, mix well to coat each piece evenly
- Fill a large Ziplock bag with the remaining ½ cup potato starch, and place half of your coated vegan chicken into the bag, close the zip top, and shake to coat each piece
- Once the oil is heated, drop in your dredged nuggets and cook them for 8-10 minutes until the outside is a light golden brown and very hard to the touch (yes, we need them to be SUPER crunchy, so they can stand up to our sauce!)
- Remove them from the oil and let them cool on a paper towel lined plate, while you fry the second batch
- In a large wok or deep pot, combine all of the sauce ingredients and mix well
- Cook the sauce on medium-high for 3-5 minutes until it thickens and coats the spoon
- Turn off the heat on the sauce, and toss in all of your fried nuggets, vegetables, and toasted sesame seeds; mix well
- Serve with a cold beer, side of rice, pickles, kimchi, or fresh veggies