Vegan Taiwanese Fried Chicken
Get ready to elevate your plant-based cooking game with this irresistibly crispy and flavorful Vegan Taiwanese Fried Chicken recipe! Featuring marinated chunks of extra-firm tofu, seasoned with soy sauce, garlic powder, and aromatic five-spice powder, this recipe delivers all the bold, savory flavors of the classic street food–without the meat. Each tofu bite is coated in a perfectly crunchy batter made from cornstarch and rice flour, with the option to add plant-based breadcrumbs for an extra layer of texture. Fried to golden perfection and garnished with crispy basil leaves, this dish is as visually stunning as it is delicious. Perfect for sharing, it’s a crowd-pleaser that pairs beautifully with vegan sweet chili sauce or Taiwanese pepper salt. Ready in just 40 minutes, it’s your go-to recipe for a quick yet satisfying vegan comfort food experience!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
Tear the tofu into irregular, bite-sized chunks for a more authentic texture.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (1681.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7778.6 |
| Total Fat 754.5g | 0% |
| Saturated Fat 106.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2036.8mg | 0% |
| Total Carbohydrate 192.4g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 6.1g | |
| Protein 87.4g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 3095.6mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1583.3mg | 0% |
Source of Calories