Summer is for BBQs and parties. Surprise your friends with unusual vegan junk food platter they won’t be able to resist.
KOREAN SPICY FRIED ‘CHICKEN’
INGREDIENTS:
- 700g seitan or vegan chicken, cut into 5 cm x 2.5 cm irregular chunks
- 2 tsp minced ginger
- 2 tsp soy sauce
- canola oil, for deep-frying
- sea salt
- thinly sliced spring onion (scallion), to serve
- toasted sesame seeds, for sprinkling
Coating:
- 60g potato starch
- 40g plain flour
- 35g cornflour
- 1 tsp baking powder
- 1 tsp freshly groundblack pepper
- 1 tsp sea salt
Sauce:
- 6 garlic cloves, minced
- 95g gochujang,plus extra to taste
- 55 ml tomato ketchup
- 3 tsp vegan honey orrice malt syrup
- 4 tsp white vinegar
METHOD:
- Combine the seitanchunks, ginger and soysauce in a large bowl.
- In a separate bowl,combine the coating ingredients. Add the seitan, toss to coat and set aside for 10 minutes.
- Meanwhile, heat the canola oil in a large saucepan or deep-fryer to 180°C.
- Toss the seitan pieces in remaining coating mixture to achieve a dry exterior. Place into the hot oil and fry for 3–4 minutes. Transfer to a plate lined with paper towel to drain and sprinkle with salt.
- Fry the garlic in a small saucepan with 1 tsp of the hot frying oil over medium heat for 2 minutes. Add the remaining sauce ingredients and simmer, stirring occasionally, until the sauce starts to follow the spoon about, adding a splash of water if you want to make it runnier. Taste and add an extra squeeze of gochujang if needed.
- Dump the seitan into a bowl and pour the sauce over the top, tossing until fully coated.
- 7. Serve with thinly sliced spring onion and toasted sesame seeds scattered over the top.
Recipe extracted from Vegan Junk Food by Zacchary Bird, published by Smith Street Books, RRP $45.00. Photography © Pete Dillon, Food Stylist © Bridget Wald