Vegan Hot “Honey” Chickun


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Vegan Hot “Honey” Chickun


  • 2 blocks of medium firm tofu with the water pressed out as much as possible.
    *Tip: To achieve a stringy tofu texture, press out water out then freeze and defrost, freeze again & defrost.

Wet mix:

  • 1 1/2 cups unsweetened plant milk (I used pea milk)
  • 1 Tbsp lemon juice
  • 1 flax egg (mix 1 Tbsp flax meal + 2 Tbsp water)
  • 1/2 seasoning salt

Dry Mix:

  • 1 cup all-purpose flour
  • 1 cup cornflour
  • 1/2 tsp cayenne
  • 1/2 tsp coriander
  • 1/2 tsp dry oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp seasoning salt

Hot “Honey”:
  • 3 Tbsp of dairy-free butter
  • 3 Tbsp of agave nectar
  • 1/4 tsp of lemon zest


  1. Rip your tofu blocks into 2 pieces so you can have a total of 4 strips.
  2. Dip your tofu pieces into the wet mix, then the dry mix, then wet mix again, and back into the dry mix.
  3. Deep fry your pieces in medium hot oil until they crisp, then remove them and set aside for 5 minutes. Then fry them again until desired golden crust.

For Hot “Honey”:

  1. Melt dairy-free butter in a pot with agave nectar and lemon zest.



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