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 mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Plant based, Vegan, Vegetarian
Servings: 2
- 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
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. Lower the heat and add the sauce to the pan. Cook on medium-low heat for 3~4 minutes, until the sauce thickens.
Plate and garnish with sesame seeds and chopped cilantro. Serve with rice, and ENJOY!