Korean honey butter "chicken" (vegan)


-1 package tofu, tempah, or seitan (or 1 head of cauliflower)

-1/2 tsp salt

-1/4 tsp black pepper

-1 flax egg (1 tsp flaxseed + 2 tbsp water)

-1/4 cup cornstarch or potato starch

-1/4 cup all purpose flour

-1/2 tsp baking powder

-sesame seed, to garnish

*Honey butter sauce:

-1/2 cup salted vegan butter

-4 cloves garlic, chopped

-1/2 tbsp soy sauce

-1/4 cup vegan honey or maple syrup

-1/4 brown sugar


  1. Before you start, if you are using tofu, make sure to press it until all the moisture is gone. Cut into cubes. If using cauliflower, cut into florets, removing the stems, wash and set aside.

  2. In a bowl, mix together the salt, black pepper, potato starch, flour and baking powder. Mix together the flax egg and add to the bowl.

  3. Add in the protein, you want to use and mix until all the pieces are well-coated.

  4. In a skillet, heat the oil. Once the oil is hot enough, start adding the protein pieces into the oil one by one, careful not to crowd the pan. Cook for 5 minutes and then turn them over. Let them cook for another 8 minutes until all sides are crunchy.

  5. Transfer fried chicken onto a paper towel or rack to strain any excess oil. Repeat the process for any remaining protein pieces that need frying.

  6. Rest the pieces for 1-2 minutes before starting the second fry. Add the pieces back into the hot oil and fry for 3-5 minutes or until golden brown. Remove from the oil and let it strain.

To make the honey butter sauce:

  1. In a clean skillet, add the butter. Once the butter melts, add garlic and fry for a minute until fragrant. Then add the brown sugar and soy sauce, once the sugar melts, immediately add the syrup, give a quick mix and turn off the heat.

  2. For the final step, add the protein and mix until the sauce thoroughly coats all the protein pieces. Sprinkle with sesame seeds and serve hot. Enjoy!

*Gluten Free:

Use tapioca, arrowroot, or potato starch as the cornstarch and flour for substitute. And tamari.

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