SPICY KOREAN CHICKEN RECIPE…VEGANIZED – Cheap Lazy Vegan

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Hi guys, I’m super excited to show you guys my version of the very popular cauliflower wings with my very own Korean twist. As many of you may know, I am originally from Korea and I grew up eating Korean Yangnyum Chicken (translation = seasoned chicken), which is basically fried chicken covered in spicy “yangnyum” sauce. There are thousands of Korean chicken shops that specialise in this type of chicken, and it used to be one of my favourite things to eat. Two of my aunt’s even owned a chicken shop when I was young and every time I’d go over there, I’d have a bunch of fried chicken! Thankfully I no longer eat chicken, but that doesn’t mean we can’t put our very own vegan twist to this recipe. Most of the delicious flavour comes from the sauce anyway!

The sauce pretty much tastes almost exactly like how I remember it. I made it as simple as possible so that you won’t have to go around looking for a million and one ingredients.

These wings were super tasty, but i did find them to be a tad salty and quite full of flavour, so I prefer to eat them with rice. I also put them in a wrap once with a tortilla and it was pretty damn good lol.

SPICY KOREAN STYLE VEGAN CAULIFLOWER WINGS (ingredients) –

1 head cauliflower
Parchment/greaseproof paper
1/2 cup unsweetened non-dairy milk
1/2 cup water
3/4 cup all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper

Batter recipe from Hot For Food. Check out their original video of their cauliflower wings and amazing channel here – https://www.youtube.com/watch?v=XGDf7VGuUhQ

FOR THE SAUCE (ingredients) –
1/4 cup ketchup
3 Tbsp Red Pepper Paste (Gochujang – find this in Korean or Asian supermarkets – this is the key ingredient that you’ll need; or find it online – http://goo.gl/L0rz8a)
2 Tbsp Maple Syrup (or corn syrup)
1 tbsp sugar (you can omit this, I didn’t find this to be necessary)
1 tbsp minced onion
1 tbsp minced garlic
1/2 tbsp soy sauce (optional – again, didn’t find it to be necessary)
1/2 tbsp cooking oil or sesame oil
Optional – sesame seeds on top if you have any

source

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