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Vegan Korean Fried Chicken

Meaty oyster mushrooms, lightly battered in a Korean-style marinade and fried until shatteringly crisp are the perfect meat-free substitute when the fried chicken craving hits. Satisfy those hunger pangs in under 30 minutes with just 8 ingredients.

oyster mushroom vegan korean style crispy vegan chicken tenders

To make these vegan chicken tenders, you’ll follow the same procedure as you do when making my vegan chicken burgers.

These Korean-inspired crispy oyster mushroom “chicken tenders” are really the very essence of great vegan cooking. Crunchy, golden and absolutely addictive, these vegan chicken tenders are perfect for a weekend treat or snack.

You can make them on the stovetop or in an Instant Vortex or air fryer. See the FAQS below for air frying instructions!

So, what goes into perfect vegan fried chicken tenders? Just follow these tips and you’ll be golden. 

Don’t wash your mushrooms with water! 

Instead, wipe with a damp paper towel or tea towel. This will prevent your mushrooms from becoming mushy and soft when you fry them.

Don’t overcrowd the pot

Rather fry your mushrooms in batches. This will ensure your mushrooms come out crispy and golden brown.

Test the oil before you fry

Simply throw a pinch of flour into the oil before you fry. If the oil bubbles, you’re good to go!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!

oyster mushroom vegan korean style crispy vegan chicken tenders

Frequently Asked Questions

Can I make this gluten-free?

Feel free to dust with your favourite gluten-free flour, and use gluten-free soya sauce for the perfect, crispy vegan chicken tenders.

Can I make this with another type of mushroom?

Oyster mushrooms, with their meaty texture are the best option for this recipe. You can opt for sliced large brown mushrooms, however their texture wont yield the same “chicken like” results. 

 

oyster mushroom vegan korean style crispy vegan chicken tenders
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oyster mushroom vegan korean style crispy vegan chicken tenders

Vegan Korean Fried Chicken


  • Author: Jess Bunn
  • Total Time: < 30 Minutes
  • Yield: 2 Servings
  • Diet: Vegan

Description

Meaty oyster mushrooms, lightly battered in a Korean-style marinade and fried until shatteringly crisp, are the perfect meat-free substitute when the fried chicken craving hits. Satisfy those hunger pangs in under 30 minutes with just 8 ingredients.


Ingredients

Units

Batter

  • 100g coconut yoghurt
  • 2 Tbsp gochujang (40g)
  • 1 Tbsp soy (8ml)
  • 2 Tbsp apple cider vinegar or rice vinegar
  • 1/2 tsp pepper
  • 1 garlic clove
  • 90ml water

Dredge

  • 200g plain flour
  • 70g cornflour
  • 1 tsp salt

Fried Oyster Mushrooms

  • 150g oyster mushrooms

Korean glaze

  • 40g gochujang
  • 15g sugar

Instructions

Place a pot of oil onto a medium heat while you prepare the wet batter and dredge. Once you are nearly ready to fry the mushrooms, you can increase the heat to high.

Wet batter

In a medium bowl, mix together the coconut yoghurt, 2 Tbsp gochujang, soy sauce, apple cider vinegar, and water. Grate in the garlic clove and add 1/2 tsp pepper. Set aside.

Dredge

In a second bowl, combine the flours together, along with 1 tsp salt to make your dredge. Set aside.

Fried Oyster Mushrooms

  1. Combine the ingredients for the Korean glaze together in a bowl, add 1 tbsp of water, and then microwave until the sugar has dissolved. Add more water to the glaze until it reaches the consistency of runny honey.
  2. Get your mushrooms ready for dipping – wipe them with a damp paper towel to remove any dirt.
  3. Pull the mushrooms apart to the desired size and set them aside.
  4. Dip them into the seasoned flour mixture, then into the wet batter, shaking off excess batter as you dip, and then again into the flour mixture.
  5.  Fry the mushrooms immediately in the hot oil until golden brown, crispy and crunchy. Once fried, immediately place on paper towels to drain, season with salt, and then transfer to a cooling rack to ensure your mushrooms stay crispy.
  6. Toss the mushrooms in the glaze until evenly coated.
  7. Serve your crispy vegan fried chicken immediately with your dipping sauce of choice.
  • Prep Time: 10 Minutes
  • Cook Time: 10-15 Minutes
  • Category: Snacks/Sides
  • Method: Fry
  • Cuisine: Korean-inspired

Nutrition

  • Serving Size: 1
  • Calories: 728.75kcal
  • Sugar: 26.27g
  • Sodium: 1456.8mg
  • Fat: 7.99g
  • Saturated Fat: 3.21g
  • Unsaturated Fat: 1.87g
  • Trans Fat: 0g
  • Carbohydrates: 141.44g
  • Fiber: 5.81g
  • Protein: 20.07g
  • Cholesterol: 0g

Keywords: Vegan Korean Fried Chicken

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