Hello friends! This Vegan Korean Fried Chicken is sweet, spicy, sticky and crunchy without the mess of deep-frying. Instead bake or air-fry! Plan ahead and use my double frozen flaky tofu technique to transform medium firm tofu’s texture (3 days). Then infuse with vegan chicken flavour, add a super crunchy dredge and bake for a super crispy oven-fried coating. Finally, toss in sweet gochujang sauce and enjoy!
PRINTABLE RECIPE:
—-MENTIONS—
DIY Vegan Chicken Broth:
Full Vegan Fried Chicken Playlist:
Vegan Mapo Tofu:
Did I forget anything? Let me know in the comments!
—–TIMESTAMPS—-
0:00 Introduction
0:41 Making flaky tofu “chicken”
4:43 Tip for meal prepping
4:57 More “vegan fried chicken” recipes
5:31 Preheat oven & Prep 3 Step Dredge
6:54 Marinade
7:36 3 step dredge
9:03 Spray n’ “Fry”
10:01 Make Sweet and Spicy Sauce
—–SHOP MY FAVES*—–
AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS:
My recommendation: The Hate U Give by Angie Thomas
KITCHEN + PANTRY FAVES:
—–MUSIC—–
Epidemic Sound (licensed music for creators!)
Get a free 30 day trial:
—–KEEP IN TOUCH—–
Pinterest:
Instagram:
Twitter:
Facebook:
Website:
*Some links are affiliate links. This means I’ll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!
In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites.
Original Source Can Be Found Here