Vegan Taiwanese Fried Chicken
Experience the irresistible crunch and bold flavors of Vegan Taiwanese Fried Chicken, the perfect plant-based twist on a beloved street food classic. This recipe transforms extra firm tofu into crispy, golden nuggets of perfection, seasoned with aromatic five-spice powder, white pepper, and garlic for authentic Taiwanese flair. A soy milk and soy sauce marinade infuses the tofu with rich umami, while a cornstarch and rice flour batter ensures a light, shatteringly crisp coating. For an extra layer of texture, a sprinkle of plant-based breadcrumbs adds delightful crunch. Quick-fried fresh basil leaves crown this dish, offering a fragrant finishing touch. Easy to prepare in just 40 minutes, this vegan delight is ideal for sharing, especially when paired with sweet chili sauce or Taiwanese-style pepper salt. Perfect for vegans and foodies alike, Vegan Taiwanese Fried Chicken is a showstopper that's big on flavor, texture, and satisfaction.
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 1 cup Soy milk (unsweetened)
- 2 tablespoons Soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon White pepper
- 0.5 teaspoon Five-spice powder
- 1 cup Cornstarch
- 0.5 cup Rice flour
- 0.5 teaspoon Baking powder
- 0.25 cup Water
- 0.5 cup Plant-based breadcrumbs (optional for extra crunch)
- 3 cups Neutral oil (for frying)
- 1 handful Fresh basil leaves
Instructions
Press the extra firm tofu to remove excess water: Place the tofu block between two plates and weigh the top plate down with a can or heavy object. Let it sit for 20 minutes, then pat dry with a paper towel.
Tear the tofu into irregular, bite-sized chunks for a more authentic texture.
In a medium-sized bowl, mix the soy milk, soy sauce, rice vinegar, garlic powder, white pepper, and five-spice powder to create the marinade. Add the tofu chunks and allow them to marinate for 20 minutes, stirring occasionally to ensure even coating.
In another bowl, whisk together the cornstarch, rice flour, baking powder, and water. The resulting batter should be thick but pourable. If you prefer extra crunch, mix in plant-based breadcrumbs in a separate shallow bowl.
Heat the neutral oil in a deep skillet or pot to 350°F (175°C). Test the oil by dropping in a small amount of batter—it should sizzle immediately.
Remove the tofu chunks from the marinade, letting excess liquid drip off. Coat each chunk in the batter and, if using, roll them in breadcrumbs for a crispy outer layer.
Carefully place the battered tofu chunks into the hot oil in small batches. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the fried chunks onto a plate lined with paper towels to drain excess oil.
Quickly fry the fresh basil leaves in the hot oil for 10-15 seconds (be cautious, as they may splatter), then drain on paper towels.
Serve the vegan Taiwanese fried chicken immediately, topped with the crispy basil leaves. Optionally, pair with a side of vegan sweet chili sauce or Taiwanese pepper salt for dipping.
Nutrition Facts
Calories |
7779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 754.5 g | 967% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 6.1 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 3096 mg | 238% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
