Inspired by Korea's famous fried chicken, these crispy plant-based Chickn Bites are coated in a light sparkling-water batter before being tossed in a sweet, spicy gochujang glaze. Crunchy on the outside and irresistibly sticky on the inside, they’re the perfect crowd-pleasing snack or sharing platter.
Chickn Bites
INGREDIENTS
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✓ 1 package BeanStalk Brands Chickn Bites
✓ 1 tbsp gochujang paste
✓ 1 tbsp soy sauce
✓ 1 tsp sriracha
✓ 1 tsp white sugar
✓ 1 tsp rice vinegar
✓ 1 tsp sesame oil
✓ 1 garlic clove, finely minced
INSTRUCTIONS
1. Deep Fry or Air Fry
Heat the oil to 350–355°F (175–180°C). Dip each BeanStalk Brands Chickn Bite into the batter, allowing the excess to drip off, then deep fry in batches for 4–5 minutes until golden brown and crispy. Drain on kitchen paper or a wire rack.
Air Fry Method: Alternatively, air fry the Chickn Bites at 375°F (190°C) for 7–10 minutes, turning halfway through, until crisp and heated through.
2. Make the Korean Glaze
In a small saucepan, combine the gochujang, soy sauce, sriracha, sugar, rice vinegar, sesame oil, and minced garlic. Simmer for 2–3 minutes until the sauce becomes glossy and slightly thickened.
3. Coat the Chickn Bites
Transfer the hot, cooked Chickn Bites to a large bowl. Pour over the warm Korean glaze and toss until every piece is evenly coated.
4. Serve
Serve immediately while hot and crispy. Garnish with toasted sesame seeds and sliced spring onions, and enjoy with extra gochujang dipping sauce or a wedge of lime.
