Celebrate National Fried Chicken Day—plant-based style—with this flavor-packed recipe! Featuring crispy fried Daring Original Plant Chicken Pieces, coated in a sticky-sweet heat from Bachan’s Hot & Spicy Japanese Barbecue Sauce, this vegan take on fried chicken. Paired with a creamy, tangy Spicy Asian Slaw made with purple and green cabbage, shredded carrots, and a sriracha-kissed vegan mayo dressing, it’s the perfect balance of crunch, heat, and freshness.
Served over fluffy steamed rice and topped with sesame seeds and fresh cilantro, this plant-based fried chicken bowl is a deliciously satisfying way to enjoy your favorite comfort food—100% meat-free. Great for weeknight dinners, meal prep, or impressing at your next summer gathering.
High-protein, totally vegan, and packed with umami goodness, this is the ultimate Asian-inspired fried chicken recipe—with none of the cluck.
4Serves
15 minsCook
15 minsPrep
Prepare the Flax Egg:
In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit 5 minutes to thicken.
Make the Spicy Asian Slaw:
In a large bowl, whisk together the vegan mayo, vinegar, warmed maple/agave, sriracha, lemon juice, salt, and pepper. Add the shredded cabbage and carrots, toss well to coat, and set aside or refrigerate while preparing the plant chicken.
Make the Batter:
In a large bowl, combine the flax egg, minced garlic, cold water, flour, cornstarch, salt, and pepper. Whisk until a smooth, thick batter forms.
Coat the Plant Chicken:
Add the thawed plant chicken to the batter and toss until fully coated.
Fry the Plant Chicken:
Heat vegetable oil in a skillet or Dutch oven to around 350°F. Fry the coated plant chicken in batches for 2–3 minutes per side, or until crispy and golden brown. Transfer to a wire rack or paper towel-lined plate to drain. Optionally, double-fry just before serving for extra crispiness.
Warm the BBQ Sauce:
In a small saucepan over medium heat, warm the Bachan’s Hot & Spicy BBQ Sauce until slightly thickened and bubbly, about 5 minutes.
Toss Plant Chicken in Sauce:
Add the fried plant chicken to a large bowl, pour the warmed BBQ sauce over top, and toss until fully coated.
Assemble and Serve:
Spoon steamed rice onto plates, top with sauced plant chicken, add a scoop of chilled slaw, and garnish with sesame seeds and fresh cilantro.
