VEGAN KOREAN FRIED CHICKEN (only not deep-fried b/c oil fumes are destroying my kitchen) | MTK

Hello friends! This Vegan Korean Fried Chicken is sweet, spicy, sticky and crunchy without the mess of deep-frying. Instead bake or air-fry! Plan ahead and use my double frozen flaky tofu technique to transform medium firm tofu’s texture (3 days). Then infuse with vegan chicken flavour, add a super crunchy dredge and bake for a super crispy oven-fried coating. Finally, toss in sweet gochujang sauce and enjoy!

PRINTABLE RECIPE:

—-MENTIONS—

DIY Vegan Chicken Broth:

Full Vegan Fried Chicken Playlist:

Vegan Mapo Tofu:

Did I forget anything? Let me know in the comments!

—–TIMESTAMPS—-
0:00 Introduction
0:41 Making flaky tofu “chicken”
4:43 Tip for meal prepping
4:57 More “vegan fried chicken” recipes
5:31 Preheat oven & Prep 3 Step Dredge
6:54 Marinade
7:36 3 step dredge
9:03 Spray n’ “Fry”
10:01 Make Sweet and Spicy Sauce

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