Vegan Korean Fried 'Chicken'

⏱ 90 mins 🍽 30-40 pieces 🏷 Korean

This recipe creates crispy vegan bites using a dough made from vital wheat gluten, known as seitan. The pieces are steamed, coated, and fried twice for a golden crust before being tossed in a glossy, flavourful sauce made with gochujang, ginger, and garlic. Finished with sesame seeds and scallions, these spicy-sweet morsels are ideal for sharing. The process takes about 90 minutes and yields 30 to 40 pieces.

Vegan Korean Fried 'Chicken'

Ingredients

  • 1 1/2 cups vital wheat gluten
  • 1 teaspoon garlic granules
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 cup vegetable broth
  • 1 tablespoon olive oil
  • 2/3 cup non-dairy milk
  • 1/2 cup cornstarch
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon garlic granules
  • 2 tablespoons gochujang
  • 2 tablespoons rice vinegar
  • 6 tablespoons light brown sugar
  • 1 tablespoon finely grated ginger
  • 4 garlic cloves, finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • 1 scallion, finely sliced

Method

  1. Combine the vital wheat gluten, garlic granules, oregano, black pepper, and salt in a large bowl. Pour in the vegetable broth and olive oil, then stir to form a spongy dough. Turn the dough out and knead it for a few minutes until cohesive. Break off ½-inch pieces and arrange them in a steamer basket placed over a pan of boiling water. Steam the seitan for 40 minutes, adding more water to the pan if necessary. Once cooked, set it aside to cool.
  2. Pour the non-dairy milk into one shallow bowl. In a second bowl, mix the cornstarch with the Chinese five spice powder and garlic granules. Dip each cooled seitan piece first into the milk, then into the cornstarch mixture, placing them on a baking sheet afterwards.
  3. Pour vegetable oil into a deep skillet to a depth of ½-inch and heat it to 300°F. Fry a few coated seitan pieces at a time until they develop a pale, crusty exterior. Transfer them to a paper towel-lined baking sheet. Continue until all pieces are fried.
  4. Raise the oil temperature to 350 F. Return the seitan pieces to the hot oil in batches, frying them until they turn a deep golden colour. Move them to a fresh paper towel-lined tray. Once all are fried, tip them into a large mixing bowl.
  5. To prepare the sauce, combine the gochujang, rice vinegar, light brown sugar, ginger, chopped garlic, sesame oil, and soy sauce in a small pot. Heat the mixture on the stove until it begins to bubble. Pour the hot sauce over the fried seitan in the bowl and toss thoroughly to coat every piece. Transfer to a serving dish and garnish with sesame seeds and sliced scallion. Serve immediately.

Nutrition (per serving)

Sodium148500 mg

Recipe details

CategoryKorean
AuthorIzy Hossack