Korean-Style Fried Chicken Recipe

Veganize Recipe

Ingredients

For the chicken:

• 4 x 150g/5½oz chicken breasts, no thicker than 1cm/½in4 x 150g/5½oz extra-firm tofu slabs, pressed and no thicker than 1cm/½in | seitan cutlets
• 2 free-range eggs2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)
• 2 heaped tbsp cornflour
• 200g/7oz dried breadcrumbs
• 2 heaped tbsp sesame seeds (black, white or combination)
• 2 tbsp chia seeds
• 2 tbsp linseeds (also known as flaxseeds)
• 6 tbsp vegetable oil
• salt

For the gochujang sauce:

• 4 tbsp gochujang (Korean chilli paste)
• 2 tsp runny honey2 tsp agave nectar | maple syrup

For the slaw:

• 275g/9¾oz shop-bought crunchy coleslaw mix (discard any dressing)
• 1 lime, juice only
• 2 tsp sesame oil
• salt

Method

1. To make the chickenvegan “chicken”, place the chickentofu | seitan in a bowl and season generously with salt. Crack the eggs into the bowlAdd the flax egg mixture and then add the cornflour. Give the mixture a really good stir so that the chickentofu | seitan is coated with the sticky eggflax egg paste.
2. Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine.
3. Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chickentofu | seitan in the breadcrumb mixture and turn to ensure that all of the chickenit is coated in the crumbs. Transfer the coated chickentofu | seitan to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked throughheated through.
4. Meanwhile make the sauce. Put the gochujang, honeyagave nectar | maple syrup and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick.
5. To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix.
6. Serve the chickenvegan “chicken” with the gochujang sauce and slaw.

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