VEGAN KOREAN FRIED CHICKEN (only not deep-fried b/c oil fumes are destroying my kitchen) | MTK

Hello friends! This Vegan Korean Fried Chicken is sweet, spicy, sticky and crunchy without the mess of deep-frying. Instead bake or air-fry! Plan ahead and use my double frozen flaky tofu technique to transform medium firm tofu’s texture (3 days). Then infuse with vegan chicken flavour, add a super crunchy dredge and bake for a super crispy oven-fried coating. Finally, toss in sweet gochujang sauce and enjoy! PRINTABLE RECIPE: ----MENTIONS--- DIY Vegan Chicken Broth: Full Vegan Fried Chicken Playlist: Vegan Mapo Tofu: Did I forget anything? Let me know in the comments! -----TIMESTAMPS---- 0:00 Introduction 0:41 Making flaky tofu “chicken“ 4:43 Tip for meal prepping 4:57 More “vegan fried chicken“ recipes 5:31 Preheat oven & Prep 3 Step Dredge 6:54 Marinade 7:36 3 step dredge 9:03 Spray n’ “Fry“ 10:01 Make Sweet and Spicy Sauce -----SHOP