HOT HONEY FRIED CHICKEN 🐔🔥

Listen, I’ve got a banging recipe for you lot today…

Vegan Fried “Chicken” with Korean Chili Hot Agave that’s so good you’ll be asking F*CCKK, THAT’S VEGAN?!

Plus, hold tight, ‘cause Season 8 just dropped, and I can’t wait for you to see what I’ve been cooking up 👑

Vegan Fried “Chicken” with Korean Chili Hot Agave

This one’s crispy, spicy, sticky, and 100% vegan.

Gonna make your taste buds do a madness.

Here’s the rundown:

What You’ll Need

For the “Chicken”:

• 300g seitan or extra-firm tofu (pressed and torn into chunky bits—your call)

For the Batter & Breading:

• 120g plain flour

• 60g cornflour

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• 200ml plant-based milk

• 1 tbsp apple cider vinegar

• 1 tbsp hot sauce

For the Korean Chili Hot Agave Glaze:

• 2 tbsp gochujang

• 2 tbsp agave syrup

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp grated ginger

• 1 tsp minced garlic

For Frying & Garnish:

• Neutral oil

• Sesame seeds

• Sliced spring onions

The Method

1. Prep Your “Chicken”
   If you’re on the seitan train, pat it dry and chop it into bite-sized chunks. Tofu squad? Press it for 15 minutes to ditch the water, then tear it into rough pieces.

2. Batter Up
   Mix that plant milk, apple cider vinegar, and hot sauce in a bowl. Let it sit 5 mins ‘til it’s vegan buttermilk magic. In another bowl, chuck in the flour, cornflour, garlic powder, onion powder, paprika, salt, and pepper. Dip your seitan or tofu in the wet mix, then the dry mix. Double dip it for that extra CRUNCH.

3. Fry Time
   Heat your oil to 180°C (350°F) in a deep pan. Fry them bad boys in batches - 3-4 mins ‘til they’re golden and crispy as hell. Drain them on a rack.

4. Glaze It Up
   In a saucepan, mix gochujang, agave, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Simmer it low for 2-3 mins ‘til it’s thick and sticky. The smell is unreal.

5. Finish Strong
   Toss your fried bits in that hot agave glaze or drizzle it. Hit it with sesame seeds and spring onions. Serve it HOT with some pickled radish and a cold drink to wash it down.

Season 8 of F*ck That’s Vegan Is LIVE!

Yo, big news…

“F*ck That’s Vegan?!” is back with Season 8, but I want your input - what should we make next??

You tell me what’s cooking in your head, I’m all ears.

Now, here’s some Monday Motivation:

Wake up early.

Stay hydrated.

Work hard.

Be ambitious.

Keep your priorities straight, your mind right, and your head up.

Do well, live well, and dress well.

Do what you love, love what you do.

It’s time to start living, Family 💚

Get it done.

Jordan AKA TheNottyChef 🌱

P.S. Hit me up with a reply and let me know what recipes you want to see in the next email!

I’m so bloody grateful for you lot.