Name: Korean Vegan Fried Chicken
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 0.25 cup unflavored soju; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp white pepper; 1 tsp msg; 2 tbsp soy sauce; 1 lb oyster mushrooms; 1.5 cup Korean tempura flour mix; 2 tbsp cornstarch; 2 tbsp sugar; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tsp white pepper; 1 tsp black pepper; 3 tbsp soju; 4 cups oil (for frying); 0.25 cup soy sauce; 2.5 tbsp brown rice syrup; 2 tsp brown sugar; 2 tsp grated ginger; 1 tbsp minced garlic; 0.5 tsp black pepper; 2 tsp potato starch; 2 tbsp water; 2 tbsp gochujang; 1 tsp soy sauce; 1 tsp grated ginger; 1 tsp minced garlic; 2 tsp brown sugar; 1 tbsp ketchup

Instructions

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1

Whisk together unflavored soju (0.25 cup), garlic powder (1 tbsp), onion powder (1 tbsp), white pepper (1 tsp), msg (1 tsp), and soy sauce (2 tbsp) to make the marinade. Set aside.
2

Pull oyster mushrooms (1 lb) into small, chicken-wing-sized pieces. Pour the marinade over the mushrooms and toss to coat evenly. Place in an airtight container and refrigerate for at least 30 minutes, or up to 4 hours.
3

While mushrooms marinate, prepare the dry dredge: whisk together Korean tempura flour mix (1.5 cup), cornstarch (2 tbsp), sugar (2 tbsp), onion powder (1 tbsp), garlic powder (1 tbsp), white pepper (1 tsp), and black pepper (1 tsp) in a large bowl. Take 0.5 cup of this mix and place it in a separate bowl. Whisk in 4 tbsp soju (3 to) until it reaches a pancake-like batter consistency.
4

Heat oil (4 cups) in a deep pan or Dutch oven to 375°F (190°C). Coat marinated mushroom pieces first in the dry dredge, then in the wet batter, then once more in the dry dredge. Carefully drop into the hot oil, ensuring not to overcrowd the pan. Fry for about 3 minutes until golden brown, flipping as needed.
5

Remove fried mushroom pieces and place on a cooling rack to drain excess oil. Allow them to cool completely to room temperature.
6

Prepare the Soy Glaze: whisk together soy sauce (0.25 cup), brown rice syrup (2.5 tbsp), brown sugar (2 tsp), grated ginger (2 tsp), minced garlic (1 tbsp), black pepper (0.5 tsp), potato starch (2 tsp), and water (2 tbsp) in a small bowl. Pour into a small pot over low-medium heat. Bring to a boil (about 3 minutes), stirring regularly, then reduce heat and stir until thickened into a glaze. Remove from heat.
7

Prepare the Sweet & Spicy Sauce: whisk together gochujang (2 tbsp), soy sauce (1 tsp), grated ginger (1 tsp), minced garlic (1 tsp), brown sugar (2 tsp), ketchup (1 tbsp), and water (2 tbsp). Set aside.
8

Once the fried mushroom pieces are at room temperature, reheat your frying oil to 400°F (204°C). Fry the mushroom pieces for about 1 minute. Remove and place on a cooling rack for 5 minutes.
9

Set aside 1/3 of the fried mushroom pieces unsauced. Place another third in a deep bowl with the Soy Glaze; toss until evenly coated. Brush the remaining third of the fried mushroom pieces with the Sweet & Spicy Sauce.
10

Garnish with toasted sesame seeds (1 tbsp) and chopped scallions (1 tbsp) before serving.