Korean fried chicken sandwich
Ingredients
- 2 blocks tempeh
- ½ cup milk
- 1 tbsp apple cider vinegar
- 1 tsp gochujang
- ¾ cup cabbage blend
- 1 tsp apple cider vinegar
- 1 tbsp soy sauce
- ½ tbsp toasted sesame oil
- 2 tbsp vegan mayonnaise
- 1 tbsp gochujang paste
- ½ cup all purpose flour
- ⅛ tsp salt
- Pinch black pepper
- ½ tsp paprika
- 2 tbsp gochujang paste
- 1 tbsp water
- 1 tbsp maple syrup
- Buns
Steps
- Cut the tempeh blocks in half.
- Place in the frying pan and cover with ½ cup water.
- Cover and steam over medium low heat for 15 minutes or until water is all gone.
- Prepare the buttermilk by combining milk, apple cider vinegar and gochujang. Mix with a spoon.
- Once tempeh is cool enough to handle place in the marinade. Coating both sides.
- Cover and place in the refrigerator for at least 40 minutes or up to 3 to 4 hours.
- Prepare the slaw by combing cabbage, apple cider vinegar, soy sauce and sesame oil and refrigerate.
- Prepare the vegan gochujang mayo by combing mayo and gochujang and refrigerate.
- Combine flour, salt, pepper and paprika on a plate. Mix together to distribute spices evenly.
- Evenly coat the tempeh in the breading. Spray the tempeh with a cooking spray.
- Shallow fry the tempeh in the frying pan until golden brown and crispy.
- Combine the gochujang, maple syrup and water in a bowl and mix until well incorporated to form the glaze.
- Allow tempeh to cool slightly then brush over the glaze to coat.
- Assemble the sandwich.