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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 minutes
Cook Time10 minutes
Total Time20 minutes
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