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Korean Fried Chik’n Recipe

Korean fried chicken is a nearly equivalent to pizza in the U.S.when it comes to craving snack foods. So, you are taking everything delicious and tasty about fried chicken, but making it vegan with baked cauliflower and sweet potato. It’s basically fried chicken tossed in a unique, super delicious sweet and spicy sauce. This recipe is so good your carnivore friends will even love it.

You can be flexible and use seitan as an alternative to get a more traditional chicken texture. Hearty veggies, especially cauliflower and sweet potato, become so flavorful and “meaty” when they’re simply tossed with oil and spices and oven-baked. The important part of this recipe is to bake them at a higher temperature so you really give them a chance to caramelize and browned a bit on the edges. make no mistake about it, the key is the sauce with this dish. Imagine General Tso’s with a Korean twist–sweet, spicy, tangy, and completely addicting.



Vegan Korean Fried Chik’n

Serves 2 (plus extra sauce)

1/2 head cauliflower, in 1 to 1.5″ pieces

1 medium sweet potato, in chunks

1.5 tbsp coconut oil

1/2 tsp mustard powder

1/2 tsp ground turmeric

salt and freshly ground pepper


1/3 cup brown sugar

1 tbsp gochujang

1/3 cup ketchup (even though this sounds weird, trust me it’s legit–Koreans love their ketchup!)

6 tbsp mirin, sherry or Marsala wine

1/2 medium to large onion, chopped

1 scallion, chopped (plus more for garnish)

2-3 cloves garlic, minced

1/3 cup water

Toasted sesame seeds or chopped peanuts (for garnish)

1. Heat oven to 425 degrees F. Line a baking tray with parchment paper or foil.

2. In a large bowl, toss cauliflower chunks and sweet potato chunks with coconut oil and spices, salt and pepper. Spread out on the baking tray and bake for 25-30 minutes, or until the edges are browned.

3. Meanwhile, put all sauce ingredients into a sauce pan and bring to boil. Reduce heat and simmer for 15-20 minutes, or until it becomes thick and syrupy. Take off the heat. Transfer to a blender and blend on low.

4. Toss the vegetables in the sauce (you will have some leftover if you are lucky) and serve hot.