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Prep in 60 minutes | Ready in 15 minutes | Serves 2
Tips
If you don't have access to Gardein use tofu, seitan, oyster mushrooms, or cauliflower.
Low sodium soy sauce will work too.
If the sauce is too thick add more water to thin it out. If the water is too thin combine water and arrowroot powder and then add that to the sauce to thicken it up.
Cornstarch can be used instead of arrowroot powder.
Rice vinegar can be used to replace apple cider vinegar.
Gochujang can be found at major grocery stores and Asian markets.
If any of the sauces are too thick add more liquid(s) to thin them out.
Fried Chick’n Ingredients
2 Gardein Scallopini, refer to tips
1 cup plant milk
1 ½ tsp apple cider vinegar
2 tbsp gochujang
1 tbsp chili oil or hot sauce
2 tsp garlic powder
1 tsp ground ginger
1 tsp onion powder
1 tsp paprika
1 tsp Trader Joe’s chickenless seasoning
1 tsp salt
¾ - 1 cup flour
Fried Chick’n Seasoned Flour
1 cup flour
1 tbsp garlic powder
1 tbsp paprika
1 tsp onion powder
1 tsp arrowroot powder or cornstarch
Salt
Pepper
Sauce
¼ cup sweet soy sauce, refer to tips
2 tsp agave
1 tbsp apple cider vinegar
1 tbsp gochujang
1 tbsp chili oil
1 tsp garlic, minced
1 tsp ground ginger
½ tsp sesame oil
½ tsp chili flakes
½ tsp sesame seeds
¼ tsp arrowroot powder, refer to tips
¼ cup water, refer to tips
Kimchi Slaw
1 cup prepackaged coleslaw
½ cup purple cabbage, sliced
½ jalapeno, sliced (optional)
⅓ cup kimchi, chopped
¼ - ½ cup vegan mayo
2 tbsp apple cider vinegar, refer to tips
1 tsp agave
1 tsp ground ginger
1 tsp garlic powder
1 tsp gochujang
Salt for taste
Pickles
1 persian cucumber, sliced
1 tsp sugar
1 tsp chili flakes
½ -1 tsp salt
½ tsp sesame oil
¼ cup apple cider vinegar
Spicy Mayo
¼ cup vegan mayo
1 tsp gochujang
1 ½ tsp apple cider vinegar
1 tsp paprika
½ tsp agave
¼ tsp chili flakes
Pinch of salt
Other Ingredients
Oil, for frying
Buns of choice
Preparation
In a medium sized bowl combine all the ingredients under kimchi slaw, cover, and store in the fridge until ready to serve. I like to do this an hour in advance.
In a small bowl combine all the ingredients under pickles, cover, and store in the fridge until ready to use. I like to do this 12 hours in advance.
In a medium sized bowl prepare your flour dredge. The ingredients under Fried Chick’n Ingredients will be used for this step. Mix flour, dry seasonings, and non dairy milk together until you reach a batter consistency similar to funnel cake batter. Set to the side. If the batter is too thick add in more milk until it resembles funnel cake batter, but slightly thinner. There should be no lumps in the batter.
Add apple cider vinegar, chili oil, and gochujang paste then mix until combined. Place the Scallopini into the mixture and evenly coat the chick’n with the batter. Set aside for 30 minutes so the flavors can marinade.
Heat up frying oil in a deep fryer or large heavy bottomed pot.
In a separate medium sized bowl combine everything under fried chick’n seasoned flour. Start the battering process. One hand will be your dry hand and one hand will be your wet hand. With your wet hand remove the chick’n from the batter/marinade and place it in the seasoned flour and coat all the entire chick’n with flour. It is important that you handle the scallopini/chick’n gently so it doesn’t fall apart.
Place the chick’n back in the wet batter and then once again in the dry flour.
Gently drop the chick’n into the oil and fry for 5-7 minutes or until golden brown. Transfer chick’n to a wire rack over a baking sheet to rest. Repeat with remaining pieces.
For the glaze combine all the ingredients under sauce in a small saucepan and simmer until it’s slightly thickened and resembles a glaze. Turn off heat and set aside. Brush the sauce onto the chick’n.
Toast buns.
Combine all the ingredients under spicy mayo and set aside.
To assemble the sandwich spread spicy mayo on the bottom bun. Place chick’n on next followed by the pickles and kimchi slaw. Top with the remaining bun and enjoy!