Plant Based Korean Fried Chicken

Vegan chicken pieces are coated in a thin, flavorful batter, fried to crispy perfection, and then smothered in a sweet, spicy chili sauce. 

Ingredients

Heat a pot over medium-high heat with a couple of inches of oil in it. Take the frozen vegan chicken strips out of the freezer to thaw just a little bit.

Whisk the sauce ingredients together and set it aside to allow time for the flavors to come together.

Break the vegan chicken strips apart into bite-sized pieces.

Mix the rice vinegar, 2 tablespoons of soy sauce, salt, white pepper, and ginger together in a large bowl. Coat the vegan chicken pieces with this mixture.

Add the cornstarch to the bowl and gently toss to coat them.

Fry the coated chicken pieces in batches for 2-3 minutes.

Warm the sauce in a small pot over medium-low heat until it starts to bubble. 

Pour the sauce over the vegan chicken and stir.

Enjoy it with an optional side of cucumber salad!

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