MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegan Fried Chicken (Korean Style)
 Categories: Korean, Vegetarian
      Yield: 4 Servings

           Marinade:
    1/4 c  Unflavored soju
      1 tb Garlic powder
      1 tb Onion powder
      1 ts White pepper
      1 ts Msg
           Vegan Fried Chicken:
      2 tb Soy sauce
      1 lb Oyster mushrooms
  1 1/2 c  Korean tempura flour mix
      2 tb Corn starch
      2 tb Sugar
      1 tb Onion powder
      1 tb Garlic powder
      1 ts White pepper
      1 ts Black pepper
      3 tb Soju; up to 4 tb
      4 c  Oil; for frying
           Soy Glaze:
    1/4 c  Soy sauce
      2 tb Brown rice syrup; up to 3 tb
      2 ts Brown sugar
      2 ts Grated ginger
      1 tb Garlic; minced
    1/2 ts Black pepper
      2 ts Potato starch
      2 tb Water
           Sweet & Spicy Sauce:
      2 tb Gochujang
      1 ts Soy sauce
      1 ts Ginger; grated
      1 ts Garlic; minced
      2 ts Brown sugar
      1 tb Ketchup
      2 tb Water
           Garnish:
      1 tb Toasted sesame seeds
      1 tb Scallion greens; chopped

  Preparation time: 45 minutes
  Cooking time: 10 minutes

  Make the marinade by whisking together all the ingredients. Set aside.

  Prep the oyster mushrooms by pulling them apart into smaller
  pieces--about the size of real chicken wings or chicken thighs. Then,
  pour the marinade over the mushrooms. Using your hands, toss the
  mushrooms so they are evenly coated with the marinade. Then, place
  them in an airtight container and into the refrigerator for at least
       30    minutes and up to 4 hours.

  While the mushrooms are marinating, prepare the dredge by whisking
  together Korean tempura flour mix, corn starch, sugar, onion powder,
  garlic powder, white pepper, and black pepper in one large bowl.

  Then, take 1/2 cup of the dredge and place in a separate bowl. To this
  second bowl, whisk in about 3 to 4 tb of soju--whatever is needed to
  reach a pancake batter like consistency.

  Bring your frying oil up to 375øF. When your oil is at temperature,
  coat the marinated mushroom pieces first in the dry dredge, then in
  the wet batter, and then once more in the dry dredge, before dropping
  in the oil. Make sure not to crowd the pan, as this will
  significantly lower the temperature of the oil.

  Cook the mushroom pieces until they are golden brown (about 3
  minutes), flipping as necessary. Remove and place on a cooling rack
  to drain excess oil. Finish cooking the rest of the oyster mushrooms
  and allow them to cool to room temperature.

  While your vegan fried chicken is cooling, make the sauces. First,
  combine all the ingredients for the soy glaze by whisking them
  together in a small bowl or liquid measuring cup.

  Pour the contents into a small pot over low to medium heat until it
  comes to a boil (around 3 minutes), stirring regularly. Once it
  reaches a boil, continue stirring but lower the heat to the lowest
  possible setting. Keep stirring until the sauce thickens into a
  glaze. Remove from heat and set aside.

  For the Sweet & Spicy Sauce, simply whisk together all the
  ingredients and set aside.

  Once the vegan fried chicken has cooled to room temperature, bring
  your frying oil up to 400øF. Then, add the vegan fried chicken to
  your oil and cook for about 1 minute. Remove and set aside on the
  cooling rack for about 5 minutes.

  continued in part 2

MMMMM
--- SBBSecho 3.20-Linux