Vegan Fried Sweet & Spicy Chicken
Why frying only once, when you can do it twice? I love to veganize recipes! When I was in Brighton this year, we came across this Korean restaurant where my travel buddy are deep fried, sweet and spicy chicken. His eyes turned heart-shaped and although I did not eat it, the idea stuck to me. So I decided to veganize the dish, searched for basic “original” recipes et voilà: It’s easier than you would think. I cooked this dish with my travel buddy, who helped with seasoning until we got it just right. He told me, that it tastes just as good as the original! Whee!
Veganes Fried Sweet & Spicy Chicken
2 servings
45 minutes
Ingredients
- 2 cans mock chicken
- salt, pepper
- 1 garlic clove
- 1 thump-sized piece garlic
- 1 EL rice wine
- tempura batter mix
- water
- 1 liter rape oil for frying
ALSO
- 1 cup rice
- peanuts
- iceberg lettuce
- cucumber
- carrot
FOR THE SAUCE
- 3 tbsp ketchup
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 3 tbsp rice wine
- 2 tbsp cider vinegar
- 4 tbsp agave nectar
- 2 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- salt and pepper
Instructions
- You can use vegan mock chicken from the Asian store without any further preparation. Season with salt, pepper and rice wine and allow to stand for a few minutes. In the meantime you can stir tempura batter mix with as much water as is needs to get a viscous dough. Let your vegan mock chicken take a bath in your batter and sprinkle some more tempura batter mix over it, so it will be flour-like white in the end and not wet.
- Heat up rape oil and fry vegan chicken one after one for the first time. When they get crispy, you can take them out and drip off oil with a kitchen paper towl. Once you did this with all chunks, let them fry for a second time, so they get REAL crispy. Afterwards drip off oil again.
- Mix together all ingredients for the sauce.
- Heat up oil in a large pan. Peel and finely cut or press garlic and ginger. Put it in the pan and let it roast gently, they should not get dark! Add vegan chicken chunks and pour over the sauce after 2-3 minutes. Let it broil together for 5 more minutes, until the sauce gets a little sticky. There should be some sauce in your pan at the end, so do not wait until it sticks only on the chicken chunks.
- Mix 1 cup of rice with 2 cups of water. Add 1 tbsp veggie broth and some salt and let it cook until done. Always keep stirring. When there is no more water left, your rice should be ready. If not so, add some more water.
- Slice lettuce, carrot and cucumber and add some peanuts to it, to get a nice fresh side order.
- Serve everything together.
