The BEST VEGAN FRIED CHICKEN - Creator's Cut (to-the-point, unsponsored)| Mary's Test Kitchen
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- Опубліковано 27 лис 2023
- No, THIS is the BEST vegan fried chicken recipe. It’s crispy AND crunchy on the outside with well-seasoned breading full of nooks and crannies. But the inside is what makes this vegan fried chicken different. You won’t believe how tender, juicy and meaty this vegan ‘chicken’ tastes and looks. Flavour bursts from layers of ‘meat’ as you bite into it.
✨ Printable recipe here✨www.marystestkitchen.com/best...
What exactly IS Medium Firm Tofu?
Medium Firm Tofu is about as firm (or tender) as the meaty part of your palm just under your thumb. Use a finger to press on that part of your hand and notice how it has some give but is also somewhat firm at the same time. That’s about the firmness that Medium Firm Tofu will have.
Keep in mind, there is no international naming convention for tofu so you might have soft/medium/firm/extra firm here in Canada, or just Soft and Firm in some parts of the USA, or (as a commenter shared, Slightly Firm, Perfectly Firm, Classic, and Hard in Australia).
WATCH my guide on tofu types for more: • Tofu Types + What to D...
TOFU BRANDS THAT GO FLAKY (tested by yours truly)
Superior Tofu medium firm or traditional
T&T brand medium firm
Sunrise Tofu medium firm (NOTE that during 2020, I started getting mixed results from this one)
Note that Soft tofu was also tested and did create layers. However, after pressing, these layers squished together creating a mushy eating experience.
OTHER VIEWER TESTED BRANDS
House brand SOMETIMES WORKS with medium firm. I've seen photos from readers who have tried with this brand and it works only sometimes. IE, sometimes it comes out spongy but other times it comes out flaky. You can also try soft; some people have reported that House Brand in SOFT works.
Sprouts Brand DOES NOT WORK with medium. You might have success with SOFT.
Good news, AUSTRALIA!! Fortune in Smooth Silken Pressed Tofu goes flaky! Verified by viewer photos.
Trader Joe's Organic Tofu (magenta label) WORKS! It does not have an additional "firmness" indicated on the label (so not the firm/extra firm).
ALL I GET ARE SPONGY RESULTS 😭
Please don't be discouraged. You can still use this recipe but ONLY freeze and thaw once. Tofu which freezes into a spongy texture is actually stronger and withstands pressing better. Your vegan fried chicken is going to taste absolutely wonderful. It's just not going to have the same visual effect.
OTHER VIDEOS MENTIONED
Vegan Buffalo "Chicken" For One: • Vegan Buffalo Chicken ...
Vegan Korean Honey Butter Chicken: • VEGAN HONEY BUTTER CHI...
Vegan General Tso Chicken: • VEGAN GENERAL TSO'S 'C...
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The by now world-famous recipe, filmed and edited in a very accessible style! Thanks for redoing this, Mary; I will post to my sosh media, which I didn't have back then. : )
You are the bestest!
Hi friends! I hope you're having a great holiday season ❄ If this recipe looks familiar, it's because I posted it long ago BUT this is my "creator's cut." This tutorial is straight to the point with no extra fluff or outside influence while the other one was more than double in length! Ain't nobody got time!
BTW thanks for all the positive messages on my last creator's cut (vegan juicy burgers). It was so nice hearing about how its been a part of your lives over the years and how you've made them all your own. I hope you enjoy this one as much 🥰
Cheers,
Mary
P.S. For everyone who prefers WITH voiceover, click on settings and then on audio track and select English (Canada).
Wow, I didn't realize all you needed was mechanical freezing/thawing cycles to create a texture like that. Very clever!
And the right tofu :-)
I make this with your Korean fried chicken sauce. Sooo good!!!
ugh I want that rn haha
Years ago I used to freeze tofu all the time, then someone told me I shouldn't for some ridiculous reason so I stopped, but I've recently started freezing semi firm tofu again, the texture is amazing. If I substitute frozen tofu for half the chicken in a butter chicken recipe, you can't tell the difference. I've also used it to make vegan jumbalaya for my son's partner's vegan bff, and she loved it!
that's great!! goes to show you don't need to listen to everyone's random ideas
This was so soothing to watch while drinking my morning coffee and holding a cat ❤
aw I love that
Thank you so much Mary! ♥ Your video's are so soothing
You're very welcome :-)
Love these creator's cut videos❤
Glad you like them!
This looks so good. You can feel your love for food through the screen
Thanks :-) Making this one was a very nice time
this is heaven!! thank you!! 💚
You're welcome 😊
Absolutely killed it! You clearly are a master with tofu, so many little gems in this video for working with it. And love the music as well 👏👏
aw thanks!
Welcome friends and not-yet friends
Omg! This looks AMAZING! 👏 😮❤
Thanks! Hope you enjoy :-)
my god, this looks so good. I love your content Mary! keep it up!
Thank you so much!!
thanks for this edition❤ missed you talking over it anyway. 😊
thanks for watching! I was trying something out but I think a little voiceover is probably better than no voiceover
This looks fantastic! I'll have to thaw some and freeze again then I can make this!
you got it!
this recipe is great. def going to make it in the air fryer. however i have a request - can you try to make high protein mung bean just egg dupe? i suspect that it'll work well in a low carb version
I'm seriously hungry!
better put that tofu in the freeze then 😉
U rock!
you too!
Thanks Mary, cornflakes does the crrrrunchy trick! btw Have you ever made Yum Cha series, like Woo Gok? (Crispy taro puffs, airing 5 seconds during dip frying creates the spidery web light crust)
I have never attempted woo gok! It's up there with the most difficult dim sum to get right
@@marystestkitchen Yeh its pretty tricky, nice fresh and very filling after a few pieces
Well, now I'm hungry!
better get that tofu started ;-)
Of the soy free tofu options you've explored, which one do you think could work for this? I have a soy allergy and just bought the tofu press you recommended and I'm excited to explore this more and try new things
working on that question currently
@@marystestkitchenThat was my question too! So glad to know you're working on it, Mary. Thank you, again and again! 🙏🏻👏🏻👏🏻👏🏻
@@marystestkitchen thank you!
Winner winner, chicken dinne...
😉
I'm too chicken to Try fried! Hee 😃 but gotta try that baked,
Mary have you thought about A protein or keto breading?
Yes, I really want to make a keto breading. But so far, no bueno!
@@marystestkitchen yeah, it's a tough one!
woah 🎉
😉
do you thik one of the new tofus would work?? like lentil or one of the other....you have been showing lately???
this is the premise for an upcoming video so please stay subscribed :-)
not going anywhere...just had a lot of stuff going on and have been gone of late.
Oh I can't wait to test this out on my mother! she's vegan (also for medical reasons) I am not. But she misses meat and store bought vegan meals are too processed and expensive!
You are the sweetest! She's lucky to have you :-)
The same old fashioned question : is this gluten free ?
It looks like it can be if you use gluten free flour.
Yes it's actually better when you use gluten free all purpose flour in this recipe.
well it’s not really chicken is it now💀
That's the point.
😂😂😂😂 Que doideira! Isso é tudo, menos frango! Se são veganos, não deviam esperar comer nada que faça alusão a carne?
O nome disso é tofu empanado, e a unica razão de congelar, é ciência! Tira o gosto vegetal da soja!
Redundância, eu, heim?
WHY do vegans make meals that imitate meat meals? Why isn't there a category for them? And if those meals were so good, why don't normal people's meal imitate those??
Because some of us vegans are not vegan by choice but because of health issues & some of us vegans not by choice miss MEAT!!😂
Most people that eat these things still love all the traditional meat flavours and textures they grew up on but want to avoid eating foods that are responsible for a lot of animal suffering and terrible industry practices that are also terrible for the environment. It's also a good way to show people that still eat meat but are skeptical of vegan products that your life isn't over if you don't eat meat.
Short answer: It's just easier to market to a wider audience since there is still a big stigma regarding vegan products among meat eaters.
You should ask chatGPT
@@marystestkitchen😂😂😂
I'm an omnivore who can't be vegan for health reasons, and I make this sort of thing all the time! Most omnivores eat 2 to 3 times more meat than they actually need, cutting out half your meat intake and using things like this and other plant based protein is a great idea. I miss the vegan foods I used to eat all the time, and still eat a lot of them even though my body can't process them.