Vegan Krispy Chikun Recipe
Recipe information
Make Vegan Krispy Chikun in just 1h . karaage-style crispy soy curls, cabbage, black chili mayo, pickled veg, crispy shallots (ve)
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Ingredients
For the Vegan Krispy Chikun
For the Black Chili Mayo
For the Pickled Veg
For Serving
For the Vegan Krispy Chikun
1. Prepare the Soy Curls
In a medium bowl, combine the vegetable broth and soy curls. Let the soy curls soak for 10-15 minutes until they become soft. Drain and squeeze out excess liquid.
2. Make the Coating
In a separate bowl, mix together the cornstarch, all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. Coat the Soy Curls
Add the soaked and drained soy curls to the coating mixture, ensuring they are well coated.
4. Fry the Chikun
In a large frying pan, heat the vegetable oil over medium heat. Once hot, fry the coated soy curls in batches until golden brown and crispy, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
For the Black Chili Mayo
5. Mix the Ingredients
In a small bowl, combine the vegan mayo, black chili paste, lime juice, and salt. Whisk until smooth and set aside.
For the Pickled Veg
6. Prepare the Pickling Liquid
In a saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar dissolves.
For Serving
8. Assemble the Dish
On a plate, layer the shredded cabbage, top with the crispy soy curls, drizzle with black chili mayo, and garnish with pickled veggies and crispy shallots.
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