This mouthwatering vegan karaage is made from marinating soy meat chunks before deep-frying them. If you are vegan but love a flavorful and meaty dish, this recipe is for you!
Karaage is a Japanese dish marinated with chicken in soy sauce, ginger, and other seasonings and deep-fried. It's like fried chicken.
But this recipe is a vegan version, and we use soy meat chunks to recreate the texture of the chicken. This is perfect for those who don't want any animal products but still crave that "meaty" taste!
- This recipe is for you if:
- you love Japanese karaage (fried chicken) but vegan
- you are looking for easy soy meat recipes
- you are looking for savory vegan main dish
I will show you how to make this easy vegan dish. If you want to check the recipe, please jump to the recipe card. Let's get cooking!
Jump to:
About This Recipe
- Vegan version of Japanese style fried chicken
- Use soy meat chunks
- Use homemade sauce
- Easy savory main dish
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Soy meat chunks: Rehydrate before cooking. I recommend using non-GMO soy meat chunks.
- Garlic ginger soy sauce: Homemade sauce with ginger, garlic, and soy sauce. You can use it for any savory dish such as stir-fried dish and fried rice. How to make it is described in the recipe card below. It needs to be made in advance, so if you want to use it right away, substitute it by mixing soy sauce, grated garlic, and grated ginger.
- Potato starch: Coating with potato starch makes them crunchy.
- Oil for frying
🔪Instructions
I will show you the steps of this recipe. Please see the recipe card below for more detailed instructions. You can also watch this video.
- Rehydrate (Rehydrate in boiling water for 30 minutes. )
- Rehydrate (Place a lid or plate on top to push them down to rehydrate.)
- Drain and squeeze (Squeeze them one by one)
- Marinate (Marinate for 10 minutes or more.)
- Potato starch (Squeeze lightly and coat them with potato starch.)
- Deep fry (Deep fry at medium temperature until browned.)
There you go!
The crunchy texture of these is irresistible! They can get a little tough over time, so please enjoy them while they're still crispy.
This recipe will make about 30 pieces and perfect for a family of four to share! Serve them with steamed rice and enjoy them for lunch or dinner.
What to serve with
Japanese rice is a great complement to this vegan karaage. Why don't you serve it with some pickled vegetables and miso soup?
- Japanese steamed rice
- Napa cabbage miso soup
- Pickled napa cabbage
- Tomatoes and lettuce
Thanks for stopping by
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Vegan Recipes You Might Like
📖 Recipe
Soy Meat Chunk Karaage (Vegan)
Print Pin SaveIngredients
- 3 c Soy meat chunks, 120g
- 3 tablespoon Garlic ginger soy sauce, See below
- 7 tablespoon Potato starch, 40g
- Oil for frying
Garlic Ginger Soy Sauce
- 400 ml Soy Sauce
- 1 clove Garlic
- 1 clove Ginger
Instructions
- Rehydrate: Put soy chunks in boiling water, and rehydrate for 30 minutes. (If they float, place a lid or plate on top to push them down to rehydrate)
- Drain and squeeze: Drain the water, squeeze them one by one, and put them in a large bowl. (If you are concerned about the smell of soy chunks, repeat rinsing with water and squeezing (2-3 times).)
- Marinate: Add garlic ginger soy sauce, mix well by hand, and marinate for 10 minutes or more.
- Deep fry: Squeeze lightly, coat them with potato starch, and deep fry at medium temperature until browned (about 5 minutes).
Garlic Ginger Soy Sauce
- Mince: Finely mince garlic and ginger with a food processor.
- Put in a bottle: Put soy sauce, minced garlic, and ginger in a bottle and stir.
- In the fridge: Keep the bottle in the fridge, and you can use it the next day.
Video
Notes
- Equipment: Frying pan 22 cm/8.7 inches, 450ml bottle (for Garlic ginger soy sauce)
- Substitute: Garlic ginger soy sauce needs to be made in advance, so if you want to make this recipe right away, substitute it by mixing soy sauce, grated garlic, and grated ginger.
Comments
No Comments