Vegan Korean Fried “Chicken”

These juicy, finger-licking sticky, and slightly sweet vegan chicken pieces are absolutely addictive!

If you love dynamic Korean flavors like I do, then this is a must-try! They are perfect as a spicy appetizer, main course, or even just a snack!

You can make this vegan Korean-inspired “chicken” in three simple steps. Coat the vegan chicken pieces in a thin crust, fry them, and then cover them in an incredible sweet chili sauce. 

Traditionally, Korean fried chicken is extra crispy because it’s fried twice. However, I have found that a double-fry doesn’t affect the taste or texture here, so cooking them once is plenty.

This tasty dish goes great with rice and veggies. I like to make a simple, delicious cucumber salad for it. You can find the recipe below if you’d like to try it!

Similar to my Vegan Sesame Chicken, you can easily double this recipe if you have a bigger group or want to have yummy leftovers. 

Reasons To Love This Vegan Korean Fried Chicken

• Quick & easy
• Thin crispy breading
• Saucey with a spicy kick!
• Moist vegan “chicken” pieces

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Ingredients and Substitutions

For the Vegan Korean “Chicken”

• Vegan Chicken – I recommend frozen Gardein vegan chicken strips for this recipe. They are delicious and keep their moisture well. Tofu could work as well!
• Rice Vinegar – Adds a nice tang and acidic flavor. Apple cider vinegar can be used instead.
• Soy Sauce – Use low-sodium, if possible. Aminos or tamari can be used as a substitute.
• Salt – Just a bit is needed.
• White Pepper – Such a great flavor in Asian-inspired dishes. If you don’t have this, you can use black pepper.
• Ground Ginger – I find ground ginger to easily adhere to the strips, but you can use fresh ginger if you’d prefer.
• Cornstarch – A thin coating of cornstarch creates a crisp layer when fried. Arrowroot powder, tapioca starch, or potato starch would work as well.
• Oil – Use an oil that’s good for frying such as olive or avocado.

For the Sauce

• Ketchup – Adds a delicious flavor. 
• Gochujang Chili Paste – This deep red Korean chili paste adds lots of spiciness. Use more or less depending on your spice-level preferences. Use sriracha instead, if needed.
• Agave Nectar – Adds a sweet dynamic to the sauce. Maple syrup is good here, too.
• Brown Sugar – Use light or dark brown sugar.
• Soy Sauce – Just like above, liquid aminos or tamari can be used instead.
• Garlic – Freshly minced garlic adds a punch of amazing flavor. Use powdered garlic instead, if needed.
• Sesame Oil – A little bit of sesame oil is so good and goes a long way here. 
• Sesame Seeds – Any kind of sesame seeds will work such as plain, toasted, etc.

Step-By-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Prepare the Vegan Chicken

Start to heat a pot over medium-high heat with a couple of inches of oil in it.

While the oil is heating, whisk the sauce ingredients together and set it aside to allow time for the flavors to come together.

Tear the vegan chicken strips into bite-sized pieces. You can cut the strips if you prefer, but tearing them helps to create jagged edges for the breading to hold onto. 

Mix the rice wine, 2 tablespoons of soy sauce, salt, white pepper, and ginger together in a large mixing bowl. Then, coat the vegan chicken pieces by gently stirring them into this liquid mixture. Now that the pieces are moistened, add the cornstarch to the bowl and gently toss to fully coat them.

Cook the Vegan Korean Fried Chick’n

Check to make sure the oil is between 325-350°F.

If you don’t want to mess with a thermometer, you can do a sizzle test by dropping some leftover batter into the pot. If it sizzles, the oil is probably hot enough.

Then drop a few pieces in at a time. Let them fry for 2-3 minutes until they turn a light golden brown.

Use a skimmer to lift them out of the hot oil, shake the excess oil off, and then place them on a cooling rack. 

Smother Them In The Sauce

While the pieces are cooling, warm the sauce ingredients over medium-low heat until it starts to bubble. Pour the sauce over the vegan chicken and stir the pieces around until they are all fully coated in the sauce.

Enjoy the vegan Korean fried chicken with rice, cucumber salad, pickled veggies, and/or kimchi.

If you’d like to make a simple cucumber salad, combine 1 sliced cucumber with 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tbsp sesame seeds. Easy & delish!

Storage & Reheating 

Store leftovers in the refrigerator for 4 days or in the freezer for 2 months. Reheat them in the microwave at 30-second intervals until heated through. Leftovers will lose some of their crispiness, but will still be just as flavorful!

More Asian-Inspired Vegan Meals 

• Thai Fried Rice
• Egg Roll In A Bowl
• Kung Pao Vegetables

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.