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Vegan Korean Fried ‘Chicken’ recipe

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This delicious vegan Korean fried ‘chicken’ recipe uses cauliflower and combines a crispy batter with a sweet and spicy glaze to coat the pieces. Can be whipped up in under 30 mins.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins

Ingredients

For the cauliflower:

  • 1 cauliflower broken into bite sized pieces
  • 150 g soya milk
  • 1 tsp salt
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 150 g plain flour
  • 65 g cornflour
  • 1 tsp baking powder

For the glaze

  • 2 tbsp sesame oil
  • 2 cloves of garlic grated
  • 10 g ginger grated
  • 4 tbsp gochujang
  • 2 tbsp tomato ketchup
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 2 tbsp mirin
  • 4 tbsp soy sauce
  • 50 g vegan butter

Instructions

STEP 1 : MIX THE DRY INGREDIENTS

  • Fill a bowl with your soya milk and add the cauliflower pieces. Toss to ensure they are all covered.
  • In a separate bowl, mix together the flour, cornflour, cayenne, salt, pepper and garlic powder.
  • Take your cauliflower pieces and toss to coat in the flour mixture. Set aside.

STEP 2: DEEP FRY THE CAULIFLOWER

  • Heat your deep fat fryer to 150 degrees (or heat up oil in a saucepan till very hot)
  • Drop your cauliflower pieces into the oil and fry until golden brown in colour. This should take 5-6 minutes. While pieces are frying, move onto the glaze.

STEP 3: MAKE THE GLAZE

  • Put your pan on a medium heat.
  • Saute your garlic and ginger in the sesame oil.
  • Add the gochujang, tomato sauce, maple syrup, brown sugar, mirin and soy and stir to combine.
  • Combine and heat for 2-3 minutes until you get a slightly thick consistency.
  • Stir through the butter to loosen the glaze and give you a consistency more like syrup.

STEP 4: ASSEMBLE

  • Add your fried cauliflower to a large bowl.
  • Pour over the glaze.
  • Gently use your hands to cover all the pieces in the glaze.
  • Scatter over some sesame seeds (optional)
  • Enjoy
Course: Uncategorized
Cuisine: Korean
Author: admin