Transform tofu into the best ever fried vegan chicken, so you can satisfy your cravings. I always crave fried chicken because it was one of the things I used to eat as a child. Tofu is pretty tasteless on its own so how could you possibly turn it into a flavoursome fried vegan chicken that tastes just like the real thing?
It took me quite some time to figure it out, but once I perfected the recipe, I can't stop eating it over and over again. This fried vegan chicken tofu takes just 20 minutes to prepare and make. Here's everything you need to know so you can go from beginner vegan to seasoned vegan chef!
What is vegan fried chicken?
Vegan fried chicken is an alternative recipe which uses tofu instead of animal products. The texture of the tofu, if prepared correctly is ideal for mimicking the texture of chicken meat.
Then, much like any other fried chicken, we prepare a batter, cover the prepared tofu in it and fry it until golden and crispy.
It's rapid and easy to make, and it's tasty and satisfying. It is high in protein and calories it will most certainly keep your hunger at bay. Plus, it's a satisfying meal which can be cooked for holidays or special occasions like the Superbowl for example.
The secret to the best fried vegan chicken
Ever wondered what is the secret to creating that perfect consistency for the tofu to really feel meaty? It's freezing and thawing the tofu twice.
When frozen, the water from the tofu crystalises and swell. When defrosted, the water liquifies but the large pockets created by the crystals remain. So your tofu will have a better texture.
That's why it's best to use medium-firm tofu for this recipe also. Honestly, that's the secret, that's it. You are now ready to make vegan fried chicken with the best ever consistency.
It usually takes about 24 hours for this process. Just as a quick tip, I buy tofu and freeze it immediately. So when I want to make this recipe, I already completed part of the step and speed up the process.
How to make fried vegan chicken
The first step is to remove any moisture from your thawed tofu. Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet. Let it sit for 10 minutes.
When ready, tear the tofu into bite-sized pieces.
In the meantime, you can prepare the ingredients for the batter. You'll need two different bowls: one for wet and one for dry ingredients.
The wet ingredients consist of all-purpose flour, oat milk, baking powder and salt. Mix them with a whisk until no lumps remain.
The dry ingredients consist of all-purpose flour, cornstarch, chilli powder, sugar and ground coriander. Mix them together.
Line a plate with a paper towel and place it next to the stove. You'll need it to place your ready fried vegan chicken in order to absorb any excess oil.
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Heat up some vegetable oil in a frying pan (I use olive oil). Place a piece of tofu into the wet ingredients, then into the dry ingredients and make sure it's properly covered. Fry in the hot oil until golden and crispy on both sides.
Remove from the oil and place on your readily prepared paper towel. Repeat with the remaining tofu bites.
That's it! You are now ready to eat it with the dipping sauce of your liking.
How to store fried vegan chicken
In all fairness, like all fried dishes, the vegan chicken is best eaten hot and fresh. If you have any leftovers, you can store them in an air-tight container for 24 hours.
Make sure the vegan chicken is fully cold before transferring to the air-tight container or otherwise it will get soggy.
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This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.