Vegan Korean Fried Chicken Sandwich

Name: Vegan Korean Fried Chicken Sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 140 grams brown oyster mushroom cluster (about 70 g each); 50 grams vegan radish kimchi (taken from my homemade vegan kimchi); 2 milk bread buns, toasted with vegan butter; 1/2 cup non-dairy milk, I used soy milk; 1/4 cup kimchi juice (taken from my homemade vegan kimchi); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon white pepper; 1/2 teaspoon fine salt; 50 grams (1/3 cup) all-purpose flour; 20 grams (3 tablespoons) corn starch (or potato starch); 1/2 teaspoon baking powder; 2 tablespoons gochugaru (korean chili flakes); 1 tablespoon black sesame seeds; 3 tablespoons vegan mayo; 1 tablespoon gochujang (korean chili paste); 1 tablespoon light soy sauce; 1 teaspoon spicy chili crisp, I used Lao Gan Ma; salt, to taste

Instructions

Prep:30minCook:15min

A Korean-inspired vegan fried chicken sandwich: crispy, flavorful fried oyster mushrooms, spicy gochujang mayo, tangy radish kimchi all sandwiched between soft buttered buns.

Updated at: Mon, 18 Nov 2024 04:06:49 GMT