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Vegan Korean Fried Chicken

Vegan Korean Fried Chicken

This vegan Korean fried chicken is inspired by crispy Korean fried chicken, but vegan! It's a super quick and easy recipe and can be made in under 20 mins using an air fryer!
5 from 6 votes
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Course: Main Course
Cuisine: Korean, Vegan
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Servings: 4
Calories: 172kcal

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Regular Bowl for mixing sauce

Ingredients

  • 100 grams soy curls dry
  • 1/4 cup cornstarch
  • 3 tbsp Gochujang Korean Red Pepper Paste
  • 2 tbsp Maple Syrup or any plant-based syrup
  • 1/4 cup Ketchup
  • 1 tbsp Soy Sauce
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 2 tbsp Water
  • 2 Green onions optional, but recommended
  • 1/2 tsp Sesame seeds optional, but recommended

Instructions

  • Begin making your vegan Korean fried chicken by soaking your dry soy curls in warm or hot water for about 5-10 minutes until completely softened. Drain and squeeze out excess water from your soy curls
  • Next, add soy curls into a large mixing bowl along with corn starch. Toss to coat. 
  • Air fry your coated soy curls at 370 degrees for 10-12 minutes, tossing halfway through. 
  • In the meantime, make your Korean fried chicken sauce by mixing together gochujang, maple syrup, and ketchup. Give it a good mix. Then add the rest of the sauce ingredients and mix until smooth: soy sauce, garlic powder, onion powder, and water.
  • Take the soy curls out of the air fryer and place them in a mixing bowl along with the sauce. Toss until well-coated. 
  • Plate and top with green onion and sesame seeds. Enjoy the vegan Korean fried chicken on its own or with rice!

Nutrition

Calories: 172kcal | Carbohydrates: 28g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 448mg | Potassium: 118mg | Fiber: 5g | Sugar: 11g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg