Simple Vegan Recipes

Vegan Spicy Korean Chicken

Here’s a quick and easy recipe for vegan Spicy Korean Chicken. It’s sweet, savory, spicy and packed full of flavor! A delicious recipe that can be made in 20 minutes!

[日本語のレシピはここをクリック]

an image of vegan spicy Korean chicken

Ingredients You Need

To make this vegan Spicy Korean Chicken, you need the following ingredients (plus water):

  • Soy chunks
  • Potato starch
  • Gochujang
  • Ketchup
  • Sweet chili sauce
  • Soy sauce
  • Mirin
  • Maple syrup
  • Garlic
  • Sesame oil

for garnish (optional)

  • Sesame seeds
  • Cilantro

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Soy chunks – I use soy chunks for this recipe, but you could use other types of meat alternatives, like crispy cauliflower, tofu, tempeh, or store-bought vegan chicken. This sauce is very versatile!

Potato starch 片栗粉 – it’s used to coat the soy chunks for frying. It gives them a super crispy, chewy texture. If you don’t have potato starch, you can use cornstarch for the same effect.

Mirin – it is a type of rice wine with a slightly sweet, tangy flavor. It’s a staple ingredient for many Japanese dishes, especially since it pairs really well with soy sauce. It’s readily available at Asian supermarkets and online.

Gochujang (コチュジャン) – it’s a fermented chili paste popular in Korean cooking. Gochujang is a great condiment to use for savory, spicy and slightly sweet flavors. It’s sold in any Asian supermarket or online.

Sweet chili sauce – also known as Thai Chili Sauce or Asian Sweet Chili Sauce. It’s made with red chili peppers, rice vinegar and sugar. Some sweet chili sauces may contain fish sauce or honey, so make sure to check the label. For those in Japan, Kaldi often sells a wide range of sweet chili sauces, most of which are vegan.


How to make vegan Spicy Korean Chicken

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. There are 3 simple steps:

Step 1: Make the sauce

Mix add the ingredients for the sauce in a bowl. Set aside.

Step 2: Pan-fry the soy chunks

If using dehydrated meat, re-hydrate it according to package. Coat them with potato starch, and pan-fry in sesame oil until browned and crispy.

an image of soy chunks in frying pan

Step 3: Add the sauce

Add the sauce to the frying pan, and simmer until the sauce thickens.

an image of vegan spicy Korean chicken

To serve:

Garnish with sesame seeds and chopped cilantro, and serve with rice. And ENJOY!

an image of vegan spicy Korean chicken

Looking for other vegan Asian dishes?

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Spicy Korean Chicken

Here's a quick and easy recipe for vegan Spicy Korean Chicken. It's sweet, savory, spicy and packed full of flavor! A delicious recipe that can be made in 20 minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Plant based, Vegan, Vegetarian
Servings: 2

Ingredients

  • 250 grams soy chunks rehydrated
  • 2 1/2 tbsp potato starch can be subbed w/ cornstarch
  • 2 tbsp sesame oil

for the sauce

  • 2 tbsp Gochujang
  • 2 tbsp ketchup
  • 2 tbsp sweet chili sauce
  • 1 tbsp mirin
  • 2 tsp low-sodium soy sauce or tamari
  • 2 tsp maple syrup
  • 2 tsp garlic grated
  • 2 tbsp water

for garnish

  • sesame seeds
  • cilantro roughly chopped

Instructions

  • Add all the ingredients for the sauce to a bowl and mix well.
    Set aside.
  • Toss soy curls in potato starch to coat evenly.
    Heat sesame oil in a frying pan over medium-high heat, and add the soy chunks. Cook for 5 minutes, until browned and crispy.
    an image of soy chunks in frying pan
  • Lower the heat and add the sauce to the pan. Cook on medium-low heat for 3~4 minutes, until the sauce thickens.
    an image of vegan spicy Korean chicken
  • Plate and garnish with sesame seeds and chopped cilantro. Serve with rice, and ENJOY!
    an image of vegan spicy Korean chicken

ヴィーガン・ヤンニョムチキン

甘辛いコチュジャンのタレがやみつきになる、ヴィーガン・ヤンニョムチキンの作り方を紹介します。

フライパンひとつで作れる超簡単レシピです!是非作ってみてください。

an image of vegan spicy Korean chicken

必要な材料

大豆ミート ブロックタイプ

片栗粉

ゴマ油

にんにく

醤油、みりん、メープルシロップ

コチュジャン、スイートチリソース 市販の物には、ヴィーガンではない(ハチミツやナンプラーを含む)物もあるので、ラベルをチェックしてください。ちなみに、Kaldiではヴィーガンのコチュジャン、スイートチリソースが売っています。

トッピングには白ゴマや刻んだパクチーなどがオススメです。

レシピの詳細は下部のレシピカードをご覧ください

an image of vegan spicy Korean chicken

ヴィーガン・ヤンニョムチキン

甘辛いコチュジャンのタレがやみつきになる、ヴィーガン・ヤンニョムチキンの作り方を紹介します。フライパンひとつで作れる超簡単レシピです!是非作ってみてください。
Prep Time10 mins
Cook Time10 mins
Servings: 2

Ingredients

  • 大豆ミート、ブロックタイプ 250 g 乾燥タイプは表記通りに戻す
  • 片栗粉 大さじ 2 1/2
  • こま油 大さじ 2

タレ

  • コチュジャン 大さじ 2
  • ケチャップ 大さじ 2
  • スイートチリソース 大さじ 2
  • みりん 大さじ 1
  • 醤油 小さじ 2
  • メープルシロップ 小さじ 2
  • ニンニク、すりおろし 小さじ 2
  • 水 大さじ 2

トッピング

  • 白ゴマ
  • パクチー、刻み

Instructions

  • タレの材料を全てボウルに入れて混ぜる。
  • ソイミートに片栗粉をまぶす。
    フライパンにごま油を熱し、ソイミートを強めの中火で焼く。焼き色がつき、カリッと焼けるまで、5分くらい焼く。
    an image of soy chunks in frying pan
  • タレを加えて、弱火で3~4分煮詰める。トロミがついたら出来上がりです!
    an image of vegan spicy Korean chicken
  • お好みで白ごまや刻んだパクチーをトッピングにお召し上がりください。
    an image of vegan spicy Korean chicken

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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