Vegan Korean 'Fried Chicken'


When you think of fried chicken, you’ll never associate it with veganism. Hence, this recipe is actually using cauliflower as the ‘fried chicken’. You’ll get just as much crunch but healthier and easy to prepare!
This recipe serves 2 people.
1 head cauliflower
1 tbsp virgin sesame oil
200ml water
2 tbsp brown sugar
1 tbsp Korean chili paste (Gochujang)
1 tbsp soy sauce
½ medium to large onion, chopped
3 cloves garlic, minced
1 scallion, chopped
Sesame seeds, peanuts and sliced chilli to garnish (optional)

Photo credit: SORTEDfood


  1. Pre-heat oven to 180℃.
  2. Cut cauliflower into bite-sized chunks and toss in virgin sesame oil. Bake in oven for about 20 minutes or until edges are slightly brown.
  3. Mix brown sugar, Korean chilli paste and soy sauce in a bowl.
  4. In a pan, add a tablespoon of water and water-fry onions and garlic. After a few minutes, add the paste mixture and scallion. Let it boil on medium heat until the sauce thickens.
  5. Toss cauliflower into sauce then garnish with sesame seeds and chilli. Enjoy!