29min 4 ppl
Vegan Karaage
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 8 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 28g
Carbs 22g
Fats 14g
About this dish
Bite-sized pieces of seitan marinated in soy, sake, ginger and garlic, dusted in potato starch and double-fried for the same shatteringly crisp crust as the chicken original, without any meat at all.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingergrated15 g
- Garlic clovesminced2
- Lemoncut into wedges, to serve1
Plant Proteins
- Seitantorn into bite-sized pieces500 g
Dried Goods
- Potato starch60 g
Oils & Condiments
- Soy sauce30 ml
- Sake15 ml
- Vegetable Oilfor deep frying700 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large saucepan
- Tongs
Method
1
Tear the seitan into bite-sized pieces and place in a mixing bowl.
Approx. 5 minutes
2
Add the soy sauce, sake, grated ginger and minced garlic and mix well.
Approx. 3 minutes
3
Cover and leave the seitan to marinate for 20 minutes.
Approx. 2 minutes
4
Heat the vegetable oil in a large saucepan to 170°C.
Approx. 6 minutes
5
Toss the marinated seitan pieces in potato starch until evenly coated.
Approx. 4 minutes
6
Fry the seitan in batches for 3 minutes until golden and crisp, then drain on kitchen paper.
Approx. 6 minutes
7
Increase the oil temperature to 190°C and fry a second time for 1 minute until extra crisp, then drain again.
Approx. 4 minutes
8
Serve hot with lemon wedges.
Approx. 2 minutes
