Vegan Krispy Chikun Recipe
karaage-style crispy soy curls, cabbage, black chili mayo, pickled veg, crispy shallots (ve)
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Ingredients
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For the Vegan Krispy Chikun
For the Black Chili Mayo
For the Pickled Veg
For Serving
Method
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.
- 7
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.
