My Quick Vegetarian Korean Fried Chicken! 🍗🌿
I love Korean fried chicken, but sometimes I don’t feel like eating meat. Or spending a lot of time making it! That’s why I started making this Vegetarian Korean fried "chicken". Because I coat it with breadcrumbs, I get that perfect crunch without needing to fry it twice! Here is my recipe:
Ingredients 🛒:
• 1lb king trumpet or oyster mushrooms
• 6 eggs, scrambled
• 2-3 cups breadcrumbs
• 2 tbs liquid aminos
• Salt and pepper to taste
Gochujang Glaze:
• 3 Tbsp ketchup
• 2 Tbsp gochujang (Korean chili paste)
• 1/4 cup date syrup
• 1/4 cup date sugar
• 2 Tbsp soy sauce
• 2 Tbsp minced garlic
• 1 Tbsp sesame oil
Soy Glaze:
• 1/4 cup soy sauce
• 3 tbsp date syrup
• 2 tsp date sugar
• 2 tsp grated ginger
• 2 tbsp minced garlic
• 1/2 tsp black pepper
• 2 tsp corn starch
• 2 tbsp water
Directions 👩🍳:
1️⃣ Chop your mushrooms into bite sized pieces. Sprinkle them with liquid aminos, salt and pepper.
2️⃣ Dredge in scrambled eggs, and coat on both sides with breadcrumbs.
3️⃣ Deep fry until golden brown on both sides (3-4 minutes), and place on a paper towel to drain.
For The Gochujang Glaze:
• Combine all ingredients in a small pot. Heat until steaming over medium-low heat, stirring constantly.
For The Soy Glaze:
• Combine all ingredients in a small pot. Bring to a simmer over medium-low heat. Simmer 2-3 minutes (stirring constantly), until mixture has thickened and coats the back of a spoon.
4️⃣ Once sauce and mushrooms are done, brush mushrooms with sauce with a basting brush. Serve with your favorite vegetable, or enjoy alone!
Chef’s Tip 💡:
• Sprinkle mushrooms with toasted sesame seeds for an extra nutty flavor!
• This Korean Fried “Chicken” pairs perfectly with a bok choy stir-fry!
If you're looking to enjoy the beloved flavors of Korean fried chicken without the meat, this vegetarian version using king trumpet or oyster mushrooms is a fantastic alternative. Mushrooms provide a meaty texture that perfectly mimics fried chicken when coated and fried right. From my experience, ensuring the mushrooms are evenly coated with liquid aminos, salt, and pepper before dredging in scrambled eggs and breadcrumbs results in that satisfying crunch and rich umami taste. One thing I've learned is that double frying isn’t necessary here thanks to the coating, which saves time and effort while still delivering a golden-brown exterior. When preparing the glazes, try simmering the gochujang glaze just enough to blend the sweetness of date syrup and sugar with the spicy chili paste. Using a basting brush to coat the mushrooms immediately after frying helps the sauce stick better and infuses each bite with flavor. For added depth, sprinkling toasted sesame seeds over the finished mushrooms lends a nutty aroma that’s simply irresistible. You can also pair this dish with fresh veggies like a quick bok choy stir-fry or pickled cucumbers to cut through the richness and balance the meal. If you want to customize further, experiment with different mushroom types or even add a little grated ginger right into the breadcrumb mixture for an extra zing. Whether you’re catering to vegetarians or just craving a lighter twist on classic Korean fried chicken, this recipe offers a quick and tasty solution that’s easy to make at home.
