Vegetarian Chicken Karaage

Discover the delightful fusion of flavor and texture with this Vegetarian Chicken Karaage recipe, a plant-based twist on the iconic Japanese fried chicken dish. Made with protein-packed Textured Vegetable Protein (TVP) chunks, marinated in a savory blend of soy sauce, ginger, garlic, and sesame oil, this recipe delivers all the indulgence of traditional karaage without the meat. Each bite is perfectly crispy on the outside, thanks to its light cornstarch and flour coating, while staying irresistibly juicy on the inside. Quick to prepare and ready in under an hour, this crowd-pleasing dish is ideal for both weeknight dinners and casual gatherings. Serve it hot with a garnish of fresh cilantro and a squeeze of tangy lemon for an extra burst of flavor. Perfect for vegetarians craving Japanese-inspired comfort food or anyone exploring meatless alternatives.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a shallow dish, mix together the cornstarch, all-purpose flour, salt, and black pepper.

Step 4

Heat the vegetable oil in a deep pan or frying pot over medium-high heat until it reaches about 350°F (175°C).

Step 5

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.

Step 6

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.

Step 7

Once cooked, remove the karaage from the oil and let them drain on a paper towel-lined plate.

Step 8

Serve the vegetarian karaage hot, garnished with chopped cilantro and accompanied by lemon wedges for squeezing over the top.

Nutrition Facts

Serving size	(1170.0g)

Amount per serving	% Daily Value*
Calories	6750.8

Total Fat 644.7g	0%
Saturated Fat 92.1g	0%
Polyunsaturated Fat 409.1g
Cholesterol 0mg	0%
Sodium 3688.3mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 32.1g	0%
Total Sugars 18.0g
Protein 117.1g	0%

Vitamin D 0IU	0%
Calcium 394.7mg	0%
Iron 23.0mg	0%
Potassium 4210.0mg	0%

*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.

Source of Calories

Fat: 83.0%

Protein: 6.7%

Carbs: 10.2%