Vegan Chicken Katsu

Chicken Katsu is a dish I hold dear to my heart. This dish brings me back to my childhood when my auntie would bring me to L&L, a plate lunch restaurant based in Hawaii. Every time we went I would get Chicken Katsu mini plate lunch and a spam musubi. After going vegan, I never thought I would be able to eat my childhood comfort food. Not until I stumbled upon Avante Garde's Kentucky Chick'n Burger

Recipe.

Link to his recipe: https://www.avantgardevegan.com/recipes/kentucky-fried-chickn-burger/

After making some adjustments to his recipe, this is the final product.

Crispy exterior with a tender and juicy center.

For those of you who never had this dish, I highly recommend trying out this recipe. It's a close resemblance of the local favorite. Traditionally served with mac salad and white rice, but for a healthier option you can always opt for quinoa and some greens.

Ingredients

3 cups vegetable oil

Chicken Breast Ingredients:

Wet Ingredients

1 cup Firm Tofu

1/2 cup Soy Milk

1 tsp Miso Paste

2 Tsp Poultry Seasonings

1 tsp Onion Powder

1 tsp Garlic Powder or 1 tsp minced garlic

1 tsp Sea Salt

¼ Tsp pepper

Dry Ingredients

1 ½ cup Vital Wheat Gluten

⅓ cup Chickpea Flour

Broth

1 Litre Vegetable Stock

½ Tsp dried Rosemary

½ Tsp Fresh Thyme

¼ Tsp Poultry Seasoning

1 Onion, quartered

Pinch Sea Salt & Pepper

Dredge Ingredients

1 Cup Whole Wheat Flour + ¼ Tsp salt and pinch of pepper

1 Cup Chickpea Flour + ¼ Tsp salt and pinch of pepper

1 Cup Water

1 Cup Panko (Japanese breadcrumbs) + ¼ Tsp of Salt

Procedures:

In a medium mixing bowl combine the Vital Wheat Gluten and the chickpea flour. Whisk together till well combined.

In a blender add the tofu, soy milk, miso paste, poultry seasoning, onion powder, garlic powder, and 1 tsp of salt. Blend until smooth

Add the tofu mixture to the vital wheat gluten and mix well. When the dough becomes hard to mix, remove it from the bowl and knead for about 10 minutes by hand or 5 minutes in a stand mixer.

Flatten the dough into a rectangle shape then let it rest for about 10 minutes while you make the broth. Add all of the broth ingredients to pot and bring to a gentle boil.

Cut the dough into four equal pieces then squeeze any air pockets out of them to prevent excess expansion during the boiling process.

Add the four dough pieces to the boiling broth and let them cook for 40 minutes. The tenders should be firm to the touch after boiling.

Remove the tenders from the broth and let them cool completely before putting them in the fridge for at least 4 hours or for best results overnight.

Add the 3 Cups of oil to a large pot and heat to medium high.

Make the dredge station by mixing the the 1 cup chickpea flour with 1 cup water, pepper and a ¼ tsp of salt in a medium mixing bowl.

In a separate bowl combine the whole wheat flour, pepper, and salt and whisk together.

In another mixing bowl combine the panko bread crumbs with a ¼ Tsp of salt.

Dip the chicken in the flour mixture than the chickpea mixture and finally into the panko.

Repeat the process to all of the chicken strips.

Once the oil is hot, place the chicken strip about 3 at a time, into the oil and cook till golden brown. Once they are fully cook remove them from the oil and place them onto a serving platter.

Repeat to all the chicken strips. Serve hot with your choice of sides.

* For those who don't want to make the seitan chicken breast, frozen then thawed tofu works too.

Youtube video with step by step tutorial: