Crispy, golden, completely addictive vegan fried chicken is finally on the menu, and this time it comes with a Japanese spin that takes it to another level. Think crunchy KFC-style coating, juicy twice-frozen & thawed tofu, proper seasoning, and a generous drizzle of rich homemade tonkatsu mayo. This is proper plant-based comfort food designed for fakeaway nights, weekend feasts, or loading into a soft burger bun.
And if you know your Japanese food culture, this recipe also nods to Japan's modern Christmas tradition of ordering KFC for the holidays. It's a national ritual now, with families queuing for their festive buckets every December. This version is your plant-based homage to that tradition, perfect for anyone craving vegan Christmas recipes with a twist. All the cosy crunch, none of the chicken.
What We're Going To Do
We're freezing and pressing tofu to get that proper vegan fried chicken texture, then marinating it in a simple vegan chicken broth. You'll mix a KFC-inspired seasoning blend, make quick vegan buttermilk, and double-dredge the tofu in spiced flour and crushed cornflakes. Finally, we'll fry each piece until golden and ultra-crispy, ready to serve with plenty of rich tonkatsu mayo for a true Japanese KFC experience.
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Why Double-Freezing Tofu Makes All the Difference
Double-freezing tofu is the secret behind that incredible chicken-like bite. When tofu freezes, the water inside expands and forms tiny ice crystals. As it thaws, those crystals melt and leave behind little pockets and tunnels, transforming the texture from smooth and compact to chewy, spongy, and full of nooks that soak up flavour beautifully.
Freezing it twice intensifies the effect, giving you an even meatier structure that grips onto marinades and coatings. Once pressed, the tofu becomes sturdy, juicy, and perfectly suited for fried chicken recipes. That's why this method gives you a texture you can cluck with, and why it's the backbone of proper vegan fried chicken.
Ingredients
Serves 2 | Prep time 30 mins | Cooking time 15 mins | + Tofu freezing time
Read on for more tips and step-by-step notes. The recipe card has all the precise quantities you'll need.
For the Vegan Japanese Fried Chicken Coating:
- White flour
- Corn starch
- Baking powder
- Cornflakes
- Salt
- Thyme
- Basil
- Oregano
- Celery salt
- Black pepper
- Mustard powder
- Paprika
- Garlic salt
- Ground ginger
- White pepper
Vegan Buttermilk and Marinade:
- Unsweetened plant milk
- Apple cider vinegar
- Water
- Vegan chicken-style stock cubes
Tofu:
- Super-firm tofu, twice-frozen and thawed
Frying:
- Vegetable oil
Recommended Dippings:
Instructions
Prep the tofu:
Freeze the tofu in its original packaging for 6 to 8 hours at minus 18°C. Thaw for 6 to 8 hours at room temperature. Repeat the process for the best chicken-like texture and drain off excess moisture before pressing.
Press the tofu for around 20 minutes using either a tofu press or two chopping boards with a weight on top. This draws out excess moisture, which means the tofu can soak up more of the marinade and develop a much firmer, more satisfying bite.
Marinate the tofu:
Tear the tofu into 8 to 10 rough chunks and place them in a tray. They don't need to be even, and any little pieces that break off are completely fine. The irregular shapes help mimic real fried chicken and give you extra crispy bits for added bite.
Pour the vegan chicken broth over your tofu pieces and allow to marinate for at least 20 minutes. Cover and set aside while you get on with the next steps.
Coating and crumb
Combine the flour, starch, baking powder, herbs, spices, and seasoning in a large bowl. Whisk well so the blend is fully mixed. This is your KFC-style base. The roughly crush the corflakes by hand making them into smaller crumbs.
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Make the vegan buttermilk:
Stir the plant milk and vinegar together in a bowl to make a quick vegan buttermilk. Let it sit for a few minutes until it lightly curdles and thickens. This helps the coating stick better and gives you a richer, more convincing fried chicken crust.
Bread the tofu:
Squeeze excess marinade from each tofu piece. Dip into the buttermilk, coat well in the seasoned flour, then set aside. Repeat this step.
Dip each tofu piece back into the buttermilk and roll into your cornflake. This final coating gives you true crunchy vegan chicken texture.
Fry the tofu:
Heat oil to around 180°C in a small saucepan or wok. Fry each piece for 4 to 6 minutes, turning occasionally until crisp and golden. Drain on a cooling rack or paper towel.
Hot Tip: Keep your oil for a rainy day. After frying, you'll have some used oil left over. Once cool, sieve it to filter out any crispy bits, then store it in a jar and reuse it for future fries.
Serve:
Serve your homemade vegan chicken on its own or with togarashi fries, shredded cabbage, rice, or in a burger bun. Add tonkatsu mayo for the ultimate Japanese KFC moment.
Hint: You can make these a couple of hours ahead and keep them warm in a fan oven on a low heat.
Tips for the Best Japanese-Style Vegan Fried Chicken
- Double freezing tofu creates the perfect chewy texture.
- Double dredging gives you the iconic KFC-level crunch.
- Tearing tofu instead of slicing it gives better edges for crisping.
- A thermometer helps keep oil at the sweet spot.
- Cornflakes add unbeatable crunch.
Substitutions
If you want to tweak this vegan fried chicken recipe or work with what you already have at home, here are some easy swaps that still give you brilliant results.
- Tofu:
Super-firm tofu works best, but firm tofu also works if you press it a little longer. Avoid silken tofu because it won't hold its shape or react well in the freezer. You can also use frozen pre-pressed tofu if that's what you have.
- Plant milk:
Any unsweetened plant milk will do. Soy milk thickens the best for vegan buttermilk, but oat, almond, and cashew milk work too.
- Vinegar:
Apple cider vinegar gives a nice tang, but white vinegar or rice vinegar will curdle the milk just as well.
- Cornflakes:
If you don't have cornflakes, try panko breadcrumbs or crushed rice crackers for a similar level of crunch. Just avoid anything too fine, or you'll lose that KFC-style coating.
- Stock cubes:
Use any vegan chicken-style stock cube or bouillon powder. Vegetable stock will also work, though the chicken-style ones give you a more convincing result.
- Seasoning:
Feel free to adjust the spice blend. Add cayenne for heat, swap thyme for rosemary, or tone down the white pepper if you prefer it milder.
- Oil for frying:
Vegetable oil, sunflower oil, or canola oil all work well. Just use something neutral with a high smoke point.
Equipment
You don't need anything fancy to make this vegan fried chicken, just a few kitchen basics.
- Tofu press:
Helpful for getting the moisture out quickly, but two chopping boards with a weight work just as well.
- Mixing bowls:
You'll need a couple of bowls for the seasoning mix and the vegan buttermilk.
- Shallow dish or tray:
Perfect for marinating the tofu in the vegan chicken-style broth.
- Whisk:
For combining the herbs, spices, and flour into a smooth, even coating.
- Deep pot or fryer:
Anything sturdy with high sides works. Just make sure it can safely hold enough oil for deep frying.
- Thermometer (optional but recommended):
Keeping the oil around 180°C helps you get that perfect, even crunch without the coating turning greasy.
- Cooling rack or paper towels:
Great for draining the fried tofu and keeping the coating crisp.
Storage
Vegan fried chicken is at its best when it's fresh, straight out of the fryer with that ultra-crispy coating. You can't freeze these once they're cooked because the dredging softens in the freezer and won't stay crunchy when reheated.
- Fridge:
Keep any leftovers in an airtight container for up to 3 days.
- Reheating:
Warm them in an air fryer or a hot oven at 200°C for 8 to 10 minutes until they're hot and crisp again. Avoid microwaving because it makes the coating soft.
- Freezing Before Frying:
If you want a make-ahead option, you can freeze the tofu after breading but before frying. Lay each breaded piece on a baking-paper-lined tray and freeze until solid. Once frozen, transfer to a freezer bag or airtight container. They'll keep for up to 2 months. Fry straight from frozen, adding a couple of extra minutes until golden and crunchy.
FAQ
Double-freezing isn't essential, but it makes a huge difference. It creates a chewier, more convincing "chicken" texture by developing those sponge-like layers that grip the marinade and coating.
Double-freezing isn't essential, but it makes a huge difference. It creates a chewier, more convincing "chicken" texture by developing those sponge-like layers that grip the marinade and coating.
You can bake it, but it won't be as crispy. If you do, brush the pieces lightly with oil and bake at 220°C for 20 to 25 minutes, turning halfway. Air frying gives a better result than baking.
Not once it's cooked, because the coating softens in the fridge. But you can freeze the breaded tofu before frying, which makes an excellent prep-ahead option for quick meals.
This usually happens if the tofu is too wet. Make sure it's well-pressed, don't skip the buttermilk step, and shake off excess marinade before dredging. Keeping one "wet hand" and one "dry hand" also helps.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Vegan Fried Chicken:
📖 Recipe
Vegan Fried Chicken
Equipment
- Tofu press Two chopping boards with a weight (alternative to a tofu press)
- Mixing bowls
- Shallow dish or tray for marinating
- Whisk
- Deep pot or fryer
- Kitchen thermometer (optional but useful)
- Cooling rack or paper towels on a plate
Ingredients
For the coating:
- 1 cup white flour
- 1 cup corn starch
- 2 teaspoon baking powder
- 1 cup cornflakes
- ⅔ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon basil
- ⅓ teaspoon oregano
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 4 teaspoon paprika
- 2 teaspoon garlic salt
- 1 teaspoon ground ginger
- 3 teaspoon white pepper
For the buttermilk and marinade:
- 1½ cups unsweetened plant milk
- 1½ cups apple cider vinegar
- 2 cups water
- 2 vegan chicken-style stock cubes
For the tofu:
- 1 pack twice-frozen and thawed super-firm tofu
For frying:
- 500 ml neutral oil You'll need 4 to 5 cm of oil depth for frying. The exact amount depends on the size of your pan.
Recommended dipping sauce:
- 4 tablespoon Tonkatsu mayo
Instructions
- Freeze the tofu in its packaging for 6 to 8 hours, thaw completely, then repeat once more.
- Press the tofu for about 20 minutes to remove excess moisture.
- Tear the tofu into 8 to 10 rough chunks and set aside.
- Dissolve the vegan chicken-style stock cubes in hot water and pour into a shallow dish. Add the tofu pieces and let them marinate.
- In a mixing bowl, whisk together the flour, corn starch, baking powder, herbs, spices, and seasoning.
- Make vegan buttermilk by stirring the plant milk and vinegar together and letting it thicken for a few minutes.
- Remove each tofu piece from the marinade, dip into the buttermilk, then coat in the seasoned flour. Set aside.
- Crush the cornflakes into the flour mixture. Dip each tofu piece back into the buttermilk and dredge again in the cornflake coating.
- Heat the oil to around 180°C.
- Fry each tofu piece for 4 to 6 minutes until golden and crispy, turning occasionally.
- Drain on a cooling rack or paper towels.
- Serve hot with tonkatsu mayo or your favourite dipping sauce.
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