Vegetarian Chicken Karaage
Experience the irresistible crunch and bold flavors of Vegetarian Chicken Karaage, a plant-based twist on the Japanese comfort food classic. Crafted with protein-packed textured vegetable protein (TVP) chunks, this recipe captures the authentic taste and crispy texture of traditional karaage without using meat. Marinated in soy sauce, grated ginger, garlic, rice vinegar, and sesame oil, the TVP chunks are infused with savory depth before being coated in a perfectly seasoned mixture of cornstarch and flour. Golden fried to perfection, each bite delivers satisfying crispiness with a tender, flavorful center. Garnished with fresh cilantro and served alongside zesty lemon wedges, this vegan-friendly dish is perfect for a crowd-pleasing appetizer or a hearty main course. Quick to prepare and irresistibly delicious, Vegetarian Chicken Karaage is your go-to recipe for plant-based comfort food done right.
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Recipe Information
Ingredients
- 200 grams Textured Vegetable Protein (TVP) chunks
- 4 tablespoons Soy sauce
- 1 tablespoon Grated ginger
- 1 tablespoon Minced garlic
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 3 cups Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped cilantro (for garnish)
- 4 wedges Lemon wedges (for serving)
Instructions
Place the TVP chunks in a large bowl and cover them with boiling water. Let them sit for about 10 minutes to rehydrate, then drain and squeeze out any excess water.
In a mixing bowl, combine the soy sauce, grated ginger, minced garlic, rice vinegar, and sesame oil. Add the rehydrated TVP chunks to the bowl and mix well to coat evenly. Marinate for at least 15 minutes.
In a shallow dish, mix together the cornstarch, all-purpose flour, salt, and black pepper.
Heat the vegetable oil in a deep pan or frying pot over medium-high heat until it reaches about 350°F (175°C).
While the oil is heating, remove the TVP chunks from the marinade, allowing any excess to drip off, then dredge them in the cornstarch and flour mixture, ensuring they are well-coated.
Fry the coated TVP chunks in batches, being careful not to overcrowd the pan. Fry each batch for about 4-5 minutes or until golden and crispy, turning occasionally for even frying.
Once cooked, remove the karaage from the oil and let them drain on a paper towel-lined plate.
Serve the vegetarian karaage hot, garnished with chopped cilantro and accompanied by lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
7042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 644.9 g | 827% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 409.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 261.9 g | 95% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 8.9 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2512 mg | 53% | |
*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.
