Mouthwatering Vegan Korean Fried ‘Chicken’ Recipe

Do you love the savory, sweet, spicy flavors of Korean fried ‘chicken’ as much as I do? But maybe you’re looking for a plant-based version of this classic dish? Well, look no further! I have just the vegan recipe for you.

The recipe has all the flavors and textures that make Korean fried chicken different from other fried chicken recipes. It’s a perfect mix of chewy and crispy with a sweet and tangy sauce that will leave your taste buds singing.

Whenever I’m craving Korean fried chicken, I whip up this vegan version using my secret ingredient – cauliflower florets in place of chicken wings. Not only does it mimic the texture of real chicken so well, but it’s also much healthier and sustainable too.

So get ready to tantalize your taste buds and impress your friends with this amazing Vegan Korean Fried ‘Chicken.’ Whether you’re enjoying it on its own or in a sandwich or burger, I promise it’ll satisfy your every craving.

Why You’ll Love This Recipe

Vegan Korean Fried 'Chicken'
Vegan Korean Fried ‘Chicken’

Are you craving Korean fried chicken, but trying to eat a plant-based diet? Look no further than this vegan Korean fried ‘chicken’ recipe.

What makes this recipe so special is that it captures all the flavors and textures of traditional fried chicken, without the use of any animal products.

Firstly, the crispy coating is made with vital wheat gluten, which gives it an irresistible crunch. Meanwhile, a mix of milk and vinegar creates a tangy buttermilk flavor that complements the spicy gochujang sauce perfectly.

Speaking of that sauce, it’s where this recipe really shines. Sweet, spicy, and savory all at once, it will leave you wanting more. And don’t worry if you’re not a spice lover – you can adjust the amount of gochujang to your liking.

Finally, this recipe offers both versatility and convenience. You can use the same techniques and ingredients with cauliflower or tofu for equally delicious results. Plus, you can make a big batch ahead of time and store it in your fridge or freezer for quick meals anytime.

Whether you’re looking for a fun party appetizer, a tasty sandwich filling or a satisfying main course, this vegan Korean fried ‘chicken’ recipe has got you covered. Once you try it, it might just become your new favorite comfort food.

Ingredient List

 Bite into the perfect crunch of these vegan Korean fried “chicken” wings!
Bite into the perfect crunch of these vegan Korean fried “chicken” wings!

Here are the ingredients you’ll need to make this delicious vegan Korean fried “chicken” recipe:

  • 1 cup vital wheat gluten
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic granules
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the wet mixture:
– 3/4 cup milk (you can use any plant-based milk)
– 1 tablespoon rice vinegar

For the dry mixture:
– 1 cup cornstarch

For frying:
– Olive oil (enough for deep frying)

For the sauce:
– 3 tablespoons soy sauce
– 3 tablespoons gochujang (Korean chili paste)
– 3 tablespoons ketchup
– 2 tablespoons light brown sugar
– 2 tablespoons rice vinegar
– 2 garlic cloves (minced)
– 2 teaspoons minced ginger
– Salt and black pepper to taste

– Sesame seeds
– Sliced scallions

All of these ingredients can easily be found at your local grocery store or online, making it simple to create this recipe in the comfort of your own home.

The Recipe How-To

 You won't even miss the real thing with this flavorful vegan take on Korean fried chicken.
You won’t even miss the real thing with this flavorful vegan take on Korean fried chicken.

Now that we have gathered our ingredients, it’s time to dig into the how-to of the vegan Korean Fried “Chicken” recipe. Follow these easy steps to make the most delicious and crispy vegan chicken that will achieve a satisfying crunch even meat-eaters won’t be able to resist.

Step 1: Preheat the Oven

The first step is to preheat the oven to 375 degrees Fahrenheit. Get started on preheating and keep an eye on it as you work through the rest of the recipe.

Step 2: Mix Dry Ingredients

In a large mixing bowl, mix together your dry ingredients which are 1/4 cup vital wheat gluten, 1/4 cup cornstarch, 1/4 cup all-purpose flour, and a half tablespoon each of garlic granules and onion powder, as well as one teaspoon each of dried oregano and Chinese five spice powder.

Step 3: Make Wet Mix

Next, mix together the wet ingredients in a separate bowl. In a blender or mixing bowl, combine 1 cup unsweetened plant milk, one tablespoon soy sauce, two garlic cloves, one tablespoon freshly grated ginger, and two tablespoons of gochujang (Korean chili paste). Blend until smooth.

Step 4: Combine Dry and Wet Mixes

Combine the dry ingredient mixture with the wet mixture, stirring well until you create a batter-like consistency.

Step 5: Coat Chicken Style Pieces

Take homemade seitan or store-bought mock chicken pieces and dip them into the wet batter. Be sure to mix well so all sides are coated. Once coated, roll each piece into an additional layer of cornstarch for extra crispiness.

Step 6: Fry It Up

Pour enough olive oil into a pan just enough for shallow frying. Heat over medium heat until hot then gently place your battered chicken-style pieces into your frying pan. Cook until golden brown and crispy (approx. 2-3 minutes per side). Place fried pieces onto parchment paper to drain off any excess oil.

Step 7: Bake In The Oven

Finally, transfer your crispy Korean fried chic’n onto a baking sheet covered with parchment paper and put it in the preheated oven for about ten minutes until crunchy from outside.

Now that you’ve finished preparing your Korean Fried ‘Chicken’, serve it up with slices of scallions, sesame seeds, kimchi on the side or in your sandwich – enjoy!

Substitutions and Variations

 This recipe is a major game changer for vegans who crave the deliciousness of fried chicken.
This recipe is a major game changer for vegans who crave the deliciousness of fried chicken.

While this vegan korean fried ‘chicken’ recipe is exceptional on its own, there are a multitude of creative substitutions and variations that can elevate your dish beyond the ordinary. Here are some ideas to get you started:

– Cauliflower: For a twist on traditional Korean chicken wings, try using cauliflower instead! Simply coat florets in the same batter as the ‘chicken’, then fry and toss in the gochujang sauce. The result is a crispy, spicy snack that even non-vegans will adore.

– Tofu: If you’re craving authentic Korean flavors but aren’t a fan of faux meat, tofu is an excellent substitute for chicken. Use firm tofu cutlets in place of the vital wheat gluten mixture, then fry and sauce as directed.

– Chicken Sandwich: To transform this recipe into a mouth-watering sandwich, simply layer the fried ‘chicken’ on a soft bun with sliced scallions and a drizzle of honey butter or gochujang sauce.

– Burger: This recipe also makes an amazing chicken burger! Make the ‘chicken’ into patties instead of strips, top with Korean slaw and extra sauce, and serve atop a brioche bun.

– Gluten-Free: To make this recipe gluten-free, substitute the vital wheat gluten for brown rice flour or chickpea flour. You may need to adjust the liquid ingredients slightly for consistency.

No matter how you choose to experiment with this recipe, these simple substitutions and variations are sure to satisfy your craving for sweet and spicy Korean flavors!

Serving and Pairing

 Vegan Korean fried
Vegan Korean fried “chicken” is the ultimate party food that everyone will love.

When it comes to serving and pairing this vegan Korean fried “chicken,” there are a few options depending on your preference. One classic way to serve this dish is on its own with a side of pickled vegetables or a simple side salad. The crispy texture and savory flavors can stand alone as a main course or appetizer.

If you’re looking for something heartier, try making a fried chicken sandwich with the Korean fried “chicken,” some lettuce, tomato, and vegan mayo on a bun. The spicy gochujang sauce pairs perfectly with the creamy mayo for a flavor explosion in every bite.

For a vegetable-heavy option, consider making these Korean cauliflower wings. Simply substitute the vital wheat gluten for cauliflower, and you’ve got yourself a delicious vegan dish that’s sure to impress.

If you’re looking for something to share with others, consider making a platter of chicken wings sprinkled with scallions and sesame seeds. This is perfect for game day or any party where friends are gathering.

When it comes to pairing this vegan Korean fried “chicken” recipe, don’t be afraid to experiment with different options. You could pair it with a light beer or crisp white wine for an adult twist on this finger-licking good dish. Alternatively, opt for an ice-cold lemonade or fruit juice for a more refreshing taste.

Overall, the serving and pairing possibilities for this vegan Korean fried “chicken” recipe are endless. With its sweet and spicy flavors and crispy texture, it’s sure to satisfy any craving for both comfort food and Asian-inspired dishes.

Make-Ahead, Storing and Reheating

 These crunchy wings may fool even the most dedicated carnivores.
These crunchy wings may fool even the most dedicated carnivores.

After making these Vegan Korean Fried ‘Chicken’ bites, you may find that they are even more flavorful the next day. This dish can be easily made ahead of time and stored in an airtight container in the refrigerator for up to three days.

When reheating, it is important to take care not to overcook the fried ‘chicken’ bites, as this can affect their texture and flavor. To reheat, simply place them on a lined baking sheet and bake in the oven at 375°F (190°C) for about 10-12 minutes. You can also use an air fryer to restore their crispy texture by cooking them at 350°F (175°C) for around 5 minutes.

These Korean Fried ‘Chicken’ bites are also great for meal prep! Make a double or triple batch at the beginning of the week, pack in meal prep containers with grains and veggies to have a quick lunch or dinner option throughout the week.

If you’d like to freeze them for later use, let them cool down to room temperature before storing them in an airtight container or freezer bag. They will keep well in the freezer for up to three months. To reheat from frozen state, preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. Bake for around 20-25 minutes until heated through and crispy.

With these make-ahead, storing and reheating tips, enjoying your Korean fried ‘chicken’ has never been easier.

Tips for Perfect Results

 Our vegan version of Korean fried chicken is the healthier, cruelty-free alternative you need.
Our vegan version of Korean fried chicken is the healthier, cruelty-free alternative you need.

Before diving into the recipe, here are some tips to ensure your vegan Korean fried ‘chicken’ recipe is a success. Trust me, these tips are essential if you want to achieve traditional flavors with the most irresistible plant-based texture.

Firstly, make sure to use vital wheat gluten flour. It’s what gives the chicken its meaty and chewy texture. You can’t substitute it with regular flour or any other gluten-free flour, as it won’t create the same result.

Another crucial factor in achieving authentic Korean flavors is using gochujang sauce. It’s made from chili paste and adds depth of flavor and spiciness to your dish. If you can’t find it at your local grocery store, you can order it online from an Asian grocery store or make your own at home.

When frying the vegan chicken, be sure to coat each piece evenly in the batter and press down gently with a spatula once placed in the oil. This will help create an ideal crispy texture on the outside and maintain tenderness on the inside.

Lastly, when frying vegetables like cauliflower, don’t overcrowd the pan. Overcrowding it results in a not-so-crispy texture that nobody wants! Instead of overcrowding the pan, fry them in batches if needed.

By following these tips, you will make vegan Korean fried ‘chicken’ that your friends and family won’t believe is vegan!


As more people shift towards vegan diets, there has been a growing interest in plant-based recipes. If you are new to vegan cooking, you might have some questions about this recipe for Vegan Korean Fried ‘Chicken.’ Here are some frequently asked questions that can help clarify any doubts and ensure that you get the best possible results with this delicious dish.

How is Korean fried chicken so crispy?

Korean fried chicken is renowned for its irresistibly crispy texture, which is achieved through a unique cooking process. To ensure maximum crunchiness, potato starch is added to the batter and the chicken is fried twice, with the second round of frying removing any excess water from the first fry. The end result is perfectly crispy, even when glazed.

What is vegan fried chicken made of?

This recipe consists of a delicious vegan ‘chicken’ made from seitan that is coated in a crunchy batter and deep-fried until crispy and golden. The end result is a meaty and flavorsome dish that is sure to satisfy your taste buds.

What makes Korean fried chicken different from fried chicken?

Korean fried chicken is quite distinct from its American version. While the American version is typically soaked in a brine solution and coated in a mixture of flour and buttermilk, Korean fried chicken tends to have a lighter and crispier texture with a paper-thin skin that is not heavily coated in batter.

Why does Korean fried chicken taste so good?

We want our chicken pieces to be both extra crispy and spicy, with just the right balance of sweetness. To achieve this, we coat them with a blend of spices, chilis, and sugars before frying them for the first time. This initial frying helps seal in the flavors. But we don’t stop there. We fry the chicken a second time, resulting in mouthwatering wings and drumsticks that are less greasy and messy to eat.

Bottom Line

With all the flavor and texture of traditional Korean Fried Chicken but without any of the animal products, this Vegan Korean Fried ‘Chicken’ Recipe is perfect for vegans and non-vegans alike. Whether you’re craving sweet, spicy or savory flavors, this recipe has it all.

Imagine indulging in crispy fried chicken that’s completely vegan and gluten-free. That’s what we’re offering with this recipe. You won’t have to worry about missing out on any of the flavors while remaining ethical.

Whether you’re a seasoned vegan cook or looking for an introductory vegan cookbook, this recipe is perfect for anyone looking to expand their culinary horizons. So give it a try today! We promise it won’t disappoint.

Vegan Korean Fried 'Chicken'

Vegan Korean Fried 'Chicken' Recipe

These little bites are made a seitan, a meat substitute made from a protein called vital wheat gluten. You can find it in health food stores or online and it comes as a flour which you make into a dough. Here I've deep fried little pieces of it and then coated them in a hot-sweet sauce made with a Korean fermented chilli paste called gochujang - many brands of it are vegan but just check the label to make sure!
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Prep Time 30 mins
Cook Time 1 hr
Servings 30 pieces
Calories 34.5 kcal


For the seitan

  • 1 1/2 cups vital wheat gluten
  • 1 teaspoon garlic granules
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 cup vegetable broth
  • 1 tablespoon olive oil

For the coating

  • 2/3 cup non-dairy milk
  • 1/2 cup cornstarch
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon garlic granules

For the sauce

  • 2 tablespoons gochujang
  • 2 tablespoons rice vinegar
  • 6 tablespoons light brown sugar
  • 1 tablespoon finely grated ginger
  • 4 garlic cloves, finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce

To serve

  • 1 tablespoon sesame seeds
  • 1 scallion, finely sliced


  • In a large bowl mix the vital wheat gluten, garlic granules, dried oregano, black pepper and salt. Add the vegetable broth and olive oil. Stir until you get a spongey dough. Tip out onto a clean work surface and knead for a few minutes to make the dough come together. Pinch off ½-inch chunks of dough and place into a steamer basket – I use a bamboo steamer lined with baking paper with holes poked in it, I can stack up the layers of the steamer so I can steam the whole batch of seitan at once. Place the steamer over a large pan of boiling water and on the stove on a low heat. Let steam for 40 minutes, topping the pan up with more water as needed to stop it going dry. Remove from the steamer and let cool.
  • Take two wide, shallow bowls and place the non-dairy milk into one and the cornstarch, 5-spice and garlic garnules into the other. Dip the seitan pieces into the non-dairy milk then into the cornstarch and place onto a baking sheet.
  • Heat a ½-inch depth of vegetable oil in a deep skillet to 300°F Lower in a few pieces of coated seitan and cook until pale with a crust forming on the outside, remove to a baking sheet lined with paper towels. Repeat with all the seitan.
  • Increase the heat of the oil to 350 F and lower in a few pieces of seitan. Cook until golden and remove to a baking sheet lined with fresh paper towels. Repeat with all the seitan then tip into a large bowl.
  • Make the sauce by combining the sauce ingredients in a small pot and heating on the stove over a medium heat until bubbling. Pour the hot sauce over the fried seitan in the bowl and toss together using two large spoons to coat all the pieces in sauce. Tip onto a serving dish and sprinkle with sesame seeds and sliced scallions. Serve hot.

Add Your Own Notes


Serving: 440gCalories: 34.5kcalCarbohydrates: 5.5gProtein: 0.5gFat: 1.3gSaturated Fat: 0.3gCholesterol: 0.8mgSodium: 148.5mgFiber: 0.1gSugar: 2.7g
Keyword < 4 Hours, Asian, Deep Fried, Korean, Vegan
Tried this recipe?Let us know how it was!

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