Enjoy the classic flavors of sweet and sour chicken in this vegan rendition, featuring soy curls that perfectly mimic the texture of chicken, all smothered in a homemade sweet and sour sauce.
This vegan sweet and sour chicken recipe offers a fantastic blend of crispy textures, umami depth, and the classic sweet-and-sour flavor. Using soy curls to mimic the texture of chicken, it proves that plant-based ingredients can create dishes just as satisfying as their traditional counterparts. Inspired by the popular “No Name” dish at Grasshopper in Allston, MA, this version brings the flavors of Chinese takeout into your kitchen in a fun and accessible way.
It’s designed for anyone looking to mix up their meal routine with something new yet familiar. The combination of ingredients and the cooking process not only produces a dish that’s enjoyable to make but also one that encourages seconds. Whether you’re well-versed in vegan cooking or just experimenting with plant-based meals, this recipe is fairly straightforward, delicious, and sure to be a hit. If you love soy curls, be sure to check out our Vegan Mongolian Beef, New England Vegan Clam Chowder, Curried Soy Curls, and Vegan Tom Kha Soup.
This dish is a celebration of what vegan cooking can be: simple, flavorful, and a little adventurous. It invites you to dive into the world of plant-based cuisine without leaving behind the tastes you know and love.
Our Vegan Crab Rangoon, Vegan Egg Drop Soup, and Sweet and Sticky Cashew Tofu would all be great vegan Chinese takeout recipes to accompany this recipe!
Why You’ll Love This Plant-Based Sweet And Sour Chicken Recipe
This battered vegan sweet and sour chicken delivers the perfect texture, utilizing soy curls as a great plant-based alternative to chicken. It’s a crispy, satisfying twist on a classic! Here are more reasons you’ll love it:
- Easy to Make: Straightforward steps make this recipe accessible for cooks of all levels.
- Chinese Takeout Quality: Achieve the genuine taste and texture of your favorite Chinese takeout with this homemade version.
- Flexible with Vegetables: The recipe is adaptable, allowing you to use whichever vegetables you prefer or have available.
- Fun to Make: The process is as enjoyable as it is delicious, making for a nice cooking experience.
- Gluten-Free Friendly: Swap soy sauce for tamari to easily make this dish gluten-free.
What Are Soy Curls?
Soy curls are a remarkably versatile and nutritious plant-based protein option. They begin as whole soybeans, which are then cooked, pressed to reduce their fat content, and finally dried into curls. This process yields a product with a unique ability to absorb flavors, making soy curls an invaluable ingredient in the culinary toolkit of those exploring plant-based cooking.
Upon rehydration, soy curls expand, adopting a texture strikingly similar to shredded chicken, yet they remain completely plant-based. They are the best mock chicken for stir-fries!
This characteristic allows them to seamlessly integrate into a wide range of dishes, from hearty stews to vibrant stir-fries, adapting effortlessly to the dish they find themselves in. Crafted from nothing but soybeans, without the addition of any chemicals or preservatives, soy curls are a simple and wholesome ingredient.
Key Ingredients For This Easy Vegan Sweet And Sour Chicken Recipe
This sweet and sour mock chicken dish starts with soy curls, a delicious sauce, and fresh vegetables. Let’s take a closer look at what they are and what they do in the recipe!
- Soy Curls: The star of the dish, soy curls chicken replicate the texture of chicken, absorbing flavors well and providing a satisfying bite.
- Vegan Chicken Broth: Adds depth and a rich, savory foundation that enhances the overall flavor profile of the dish.
- Garlic: Brings a pungent, aromatic quality that is essential in creating the base of many savory dishes, including this one.
- Sesame Oil: Imparts a nutty, toasty flavor that adds a layer of complexity to both the sauce and the overall dish.
- Soy Sauce (or tamari to make it gluten-free): Offers the salty, umami flavor that is characteristic of many Asian dishes. Tamari can be used as a gluten-free alternative without sacrificing taste.
- Rice Vinegar: Adds a mild acidity, brightening the dish and balancing the sweetness and heat.
- Sriracha: Provides a spicy kick, adding heat that can be adjusted to personal preference.
- Fresh Ginger: Contributes a distinctive spicy-sweet flavor that complements the heat from the sriracha and the tanginess from the vinegar.
- Raw Agave: Acts as a natural sweetener, rounding out the flavors with its mild, neutral sweetness.
- Cornstarch: Used to coat the soy curls and to thicken the sauce.
- Onion: Adds sweetness and a bit of crunch, becoming a foundational flavor in the stir-fry.
- Kale: Add a nice pop of green to the dish. Feel free to swap it out with other vegetables like broccoli, carrots, or snap peas).
- Mushrooms: Offer an earthy flavor and meaty texture, enhancing the umami qualities of the dish.
- Cashews: These offer a nice creamy crunch when added to the final dish.
- Scallions: Provide a mild onion flavor with a fresh, crisp finish, adding both color and taste.
- Ener-G: A vegan egg replacer that helps create the perfect crispy coating. It allows the soy curls to become crispy on the outside while remaining moist and tender on the inside, without becoming overly greasy.
- Vegetable Oil: Used for frying, it gives the soy curls a crispy exterior, crucial for mimicking the texture of fried chicken.
How To Make This Mock Chicken Recipe
Making this recipe involves a few steps, but it’s a relatively straightforward process. To make this recipe, you’ll follow this basic flow:
Step One: Prepare the Soy Curls
Begin by rehydrating the soy curls in a vegan chicken broth that’s been heated with smashed garlic cloves. This not only infuses the soy curls with a savory depth but also softens them to mimic the texture of chicken. After soaking, press them between towels to remove excess moisture, preparing them for frying.
Step Two: Make the Sweet and Sour Sauce
Combine the reserved broth (from the soy curls) with sesame oil, soy sauce (or tamari for a gluten-free version), rice vinegar, sriracha, grated fresh ginger, and raw agave in a saucepan. Simmer until the flavors meld. Thicken the sauce with a cornstarch slurry to coat the soy curls evenly after they are fried.
Step Three: Stir-Fry the Vegetables
In a separate pan, lightly fry your choice of vegetables—like kale, onions, and mushrooms—until they’re just tender. This step adds a crunch and nutritional boost to the dish. Feel free to customize the vegetables based on your preferences or what you have available (find a handy list below).
Step Four: Fry the Soy Curls
Dip the prepared soy curls first in an Ener-G and water mixture, then coat them in cornstarch. Fry in hot vegetable oil until they’re crispy and golden. This ensures the exterior is crunchy while the inside remains tender.
Step Five: Combine and Serve
Toss the fried soy curls in the sweet and sour sauce, making sure each piece is well coated. Serve the saucy soy curls over a bed of rice or noodles, garnished with sliced scallions, sesame seeds, and cashews for a fresh touch.
Helpful Recipe Tips
Before we get into how to make this vegan sweet and sour chicken recipe, let’s go over some tips to ensure your cooking experience is as smooth as possible.
- Prep the Soy Curls Properly: Make sure to soak the soy curls in hot vegan chicken broth to fully rehydrate them before pressing out the excess moisture. This step is crucial for achieving the right texture.
- Adjust the Sauce to Taste: Feel free to experiment with the sauce ingredients. If you prefer it sweeter, add more agave; for more tang, increase the vinegar. Remember, the best part of homemade sauce is making it your own!
- Use a Thermometer for Oil Temperature: To ensure the soy curls fry to perfection, keep the oil at a consistent temperature, ideally around 350°F (175°C). A kitchen thermometer can be your best friend here.
- Use the Chopstick Test: You can also preheat the oil for about 7 minutes, then test its readiness by inserting a chopstick so it touches the bottom of the pot. If bubbles form around the chopstick, it’s fry time.
- Experiment with Vegetables: This recipe is versatile. Whether you have kale, broccoli, or baby corn, use what you love or what’s in season. The more colorful, the better!
- Cook in Batches: To avoid overcrowding and ensure each piece of soy curl gets crispy, fry in small batches. This also helps maintain the oil’s temperature.
How To Serve This Recipe
Serving this vegan sweet and sour chicken is not only about taste but also presentation and pairing. Here are some suggestions to make the most out of this delicious recipe:
On a Bed of Rice or Noodles: The classic way to enjoy this dish is over a steaming bed of jasmine rice or tender noodles. These bases provide a neutral background that complements the bold flavors of the sweet and sour sauce and the crispy texture of the soy curls.
With a Side of Steamed Vegetables: For a well-rounded meal, serve alongside steamed vegetables like broccoli, bell peppers, or snap peas. This adds color, nutrition, and freshness to balance the rich flavors of the main dish. Find a handy list of suggestions below!
Garnish for Freshness: Sprinkle chopped scallions, sesame seeds, or a squeeze of lime over the top before serving. These garnishes add a burst of color, texture, and a fresh flavor contrast to the deep, savory elements of the sweet and sour chicken.
As Part of a Larger Spread: This dish shines when served as part of a larger Chinese-themed dinner spread. Include options like our Vegan Crab Rangoon, Vegan Egg Drop Soup, Sweet and Sticky Cashew Tofu, spring rolls, or egg rolls.
How To Vary This Recipe
Stir-fries are a staple in many cuisines, known for their versatility and the vibrant array of vegetables that can be used. Whether you’re aiming for a crunchy texture, a pop of color, or an added nutritional boost, incorporating a variety of fresh and canned vegetables can easily vary this dish. Here’s a list of vegetables, both fresh and canned, that you can use in this stir-fry:
How to Use This List:
When preparing a stir-fry, consider a mix of colors, textures, and flavors from the list below to create a balanced and visually appealing dish. Remember, the key to a great stir-fry is quick cooking over high heat, so cut your vegetables accordingly—into bite-sized pieces that will cook evenly and retain their texture. Feel free to experiment with different combinations to find your perfect mix.
Fresh Vegetables:
- Bean Sprouts: Offer a crunchy, fresh element.
- Bell Peppers: Red, yellow, and green peppers add sweetness and color.
- Bok Choy: Contributes a leafy texture and a mild, earthy flavor.
- Broccoli: Offers a crunchy texture and is rich in vitamins.
- Carrots: Bring a sweet flavor and vibrant orange hue.
- Kale: Adds a hearty, leafy component.
- Mushrooms: Varieties like shiitake, button, and oyster provide umami.
- Onions & Green Onions: Offer a sharp or mild bite, depending on how they’re cooked.
- Snow Peas & Snap Peas: Add a sweet crunch and bright green color.
Canned Vegetables:
- Baby Corn: Delivers a sweet taste and crunchy texture.
- Bamboo Shoots: Provide a mild flavor and a crunchy texture.
- Water Chestnuts: Known for their ability to stay crisp, adding a refreshing crunch.
How To Store Leftovers
Given the crispiness of the fried soy curls in this vegan sweet and sour chicken, it’s truly at its best when enjoyed fresh. The textures and flavors are most vibrant and satisfying straight from the stove. However, if you find yourself with leftovers, here’s how to handle them:
Storage Tips
Refrigeration: Place any leftovers in an airtight container and refrigerate for up to 2 days. Keep in mind, the soy curls will soften and won’t retain their original crispiness.
Reheating: This can be tricky, as they tend to lose their crunch. If you decide to reheat, gently warm them on the stove over low heat to help preserve some of the dish’s texture. An air fryer can also be effective for reheating, as it can help to reintroduce some crispiness.
A Note About Leftovers
While the reheated dish won’t exactly mimic the fresh experience, it can still be enjoyable. To creatively use the leftovers, repurposing them might be the way to go. Chopping them up and adding them to a stir-fry or incorporating them into a veggie wrap with some fresh greens can breathe new life into the dish, making it a tasty and efficient use of leftovers.
While this vegan sweet and sour chicken shines brightest when served fresh, with a little creativity, leftovers can still provide good leftovers.
FAQs
Vegan chicken achieves its chicken-like taste through a combination of plant-based proteins, such as soy or pea protein, and a carefully crafted blend of seasonings, herbs, and spices that mimic the flavor profile of chicken. Techniques like marinating, seasoning, and the use of umami-rich ingredients like nutritional yeast or soy sauce also play crucial roles in replicating the savory, rich taste and aroma associated with chicken, making the vegan version a satisfying alternative for many.
Typically, Chinese sweet and sour sauce is vegan, as it is made from a combination of vinegar, sugar, ketchup or tomato paste, and soy sauce, all of which are plant-based ingredients. However, it’s always a good idea to check specific recipes or restaurant dishes, as some variations might include ingredients like honey or additives derived from animal products.
Ener-G is a popular brand of egg replacer, a product designed to mimic the binding and leavening properties of eggs in baking and cooking, without using any animal products. It’s made from ingredients like potato starch and tapioca flour, making it suitable for vegan and allergy-friendly recipes. Ener-G is especially useful in dishes where eggs are a key ingredient for structure but can be substituted to accommodate dietary restrictions or preferences.
Soy curls are made from whole non-GMO soybeans. The process involves cooking, lightly pressing to remove some of the oil, and then drying the soybeans to create a textured product that can rehydrate and mimic the texture of meat, such as chicken. Soy curls are celebrated for their minimal processing and absence of additives or preservatives, offering a nutritious, whole-food, plant-based protein option.
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Vegan Sweet And Sour Chicken
- Total Time: 50 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This vegan sweet and sour chicken recipe will blow your mind! Super crispy with a clingy sweet and sour sauce you’ll find yourself reaching for another bite. Similar to and inspired by the No Name at Grasshopper vegan restaurant in Allston, Massachusetts.
Ingredients
for the mock chicken
- 1 cup soy curls
- 1 1/2 cup vegan chicken broth
- 4–5 cloves of garlic, smashed
for the sauce
- reserved broth (about 3/4 cup)
- 1 TB sesame oil
- 2 TB soy sauce
- 1 tsp rice vinegar
- 1 TB sriracha
- 1 tsp grated fresh ginger
- 2 TB raw agave
- 1 TB cornstarch, dissolved in 2 TB cold water
for the stir fry
- 1/2 onion, halved and sliced
- 5 large curly kale leaves, with ribs removed and ripped into pieces
- handful of cashews
- 1/2 cup mushrooms (any kind)
- 2 scallions, sliced
to fry the mock chicken
- 1 cup cornstarch, placed into a large and shallow bowl
- 1 1/2 tsp Ener-G, whisked with 5 TB cold water, placed into a large and shallow bowl
- plenty of vegetable oil, for frying
to serve
- rice or noodles
- sesame seeds
Instructions
- Place the soy curls, broth, and smashed garlic into a small saucepan.
- Bring to a small boil over medium heat, then turn the heat off. Allow the soy curls to sit in the hot liquid for about 10 minutes.
- Drain the soy curls using a fine mesh strainer, but reserve the leftover liquid to make your sauce.
- Place the soy curls into a towel and cover it with another towel. Put a heavy pan or pot on top to get some of the moisture out while you prepare your sauce and vegetables.
- Place the reserved broth and the rest of the sauce ingredients (except for the cornstarch/water mixture) back into the saucepan over low heat.
- Place plenty of vegetable oil (at least 5 inches high) into another small saucepan over medium-high heat.
- While the oil is heating (it will take about 7 minutes), prepare the vegetables by combining them into a in a large saucepan with a little oil over low to medium-low heat, stirring occasionally.
- Now you should be ready to fry the soy curls. Place a wooden chopstick into the oil, touching the bottom of the pan. If bubbles form immediately around it, you are ready to fry.
- Place the soy curls into the water/Ener-G mixture, then toss them into the cornstarch, coating well and tapping off any excess.
- Working in small batches, gently drop them into the oil, piece by piece, being careful not to overcrowd the pan.
- Allow to fry for 3-4 minutes, then remove them from the oil using a skimmer. Place them onto paper towels to drain. Repeat the process until all of the soy curls are fried.
- Return to your sauce. Increase the heat to medium high. Once it starts to bubble, add in the cornstarch/water mixture and stir constantly until slightly thickened. You’ll want the mixture to have the consistency of maple syrup.
- If it doesn’t thicken up after a minute or so, mix a little more cornstarch with water and repeat.
- Now add the fried soy curls into the sauce and stir gently to coat.
- Sprinkle with sesame seeds.
- To serve, place the vegetables into a bowl, then spoon the fried mock chicken over the top. Serve immediately with rice or noodles.
Notes
- Soy Curl Preparation: Before cooking, ensure the soy curls are properly rehydrated and thoroughly drained to achieve the best texture. Squeezing out excess moisture after soaking can help them crisp up better when fried.
- Sauce Consistency: If your sauce isn’t thickening to your liking, feel free to adjust the amount of cornstarch slurry. Start with the recommended amount and add more in small increments until you reach your desired consistency.
- Vegetable Variations: This recipe is flexible with the vegetables you can use. Feel free to substitute or add vegetables according to what’s in season or your personal preference, such as bell peppers, snap peas, or carrots, to add color and variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Deep Fried, Sautéed
- Cuisine: Chinese, American
This post was last updated on September 23, 2024.
Liza says
I tried your soy curls recipe for vegan buffalo wings and it was beyond delicious. I also think it would be great to add a few tips about deep frying for those unfamiliar – I got a few small burns from splattering oil and made a huge mess.
holly hutcheson says
Just made this last night. SO GOOD. I'm sad it's gone.
erinwyso says
I am so excited you made it, holly! Glad you liked it : )
Sarah Reid says
I am so making this soon! I even have all the ingredients… huzzah
BTLover2 says
I can hardly wait to make this recipe. My soy curls have shipped!! FYI… for those of you having trouble finding them, you can buy them from Amazon.com. You can buy an 8 oz bag for $8.27 or a 6-pack for $35.95 (both items eligible for free shipping when ordering $25 worth of stuff). Yay!!
Alice | Smokin Tofu says
Looks awesomely sticky, chewy and delicious. Wonder if I can get soy curls in London?
erinwyso says
Thanks Alice! Hmmm… supplies look limited, but perhaps ordering online is your best bet?
Vegan Vixen says
Mmm this looks wonderful! I just might have to try this!
JL says
Genius!
Cadry's Kitchen says
This looks fantastic! I've been craving Soy Curls for the past couple of days, and this is calling out to me in a major way. When you say sesame oil, should I use toasted or plain?
erinwyso says
Thanks Cadry! Either type of sesame oil will work here — I personally like the taste of toasted sesame oil with sriracha over plain. I hope you enjoy the recipe and happy holidays!
Lauren (PB&G) says
This looks delicious! I must say that I absolutely love your recipes. I'll have to pick up a bag of soy curls and try this one out!
erinwyso says
Thank you for your kind words, Lauren — I hope you enjoy the recipe!
Babette says
Cool, I have like 7 bags of soy curls in my fridge/freezer and I need to find ways to use them. My boyfriend makes a vegan "sauce graine", an African dish, with this, and I also really like a recipe from Bryanna Clark Grogan (an ugandan peanut butter stew), but I need more recipes like this one. Thanks for sharingé
erinwyso says
7 bags! Aren't you lucky! I will have to look up those recipes — I love Bryanna's recipes too … enjoy!
vegeTARAian says
Ooh yum, that looks fab! I'll have to do some searching for those soy curls, never heard of them before!
Leila A. Fortier says
Ohhhh!!!! When i first skimmed this recipe, I let out a sigh of disappointment because I saw an ingredient that I knew I would not be able to find here in Okinawa (soy curls). However, your recipe looks so delicious, and I am such a fan of your creations, that I did a Google search after reading that they were dehydrated (which would make it possible to ship). Miraculously, Butler Foods now offers online orders and shipping! How lucky am I??? Especially with the description of your husband's approval- I must try this recipe! I will order this product in the coming week, and will report the results once i have the opportunity to make it! Thank you!
erinwyso says
Leila, Soy curls are a fantastic product, so I'm glad that you can have them shipped to Japan! I hope you enjoy them and the recipe — thank you for trying it out … Happy holidays!
Leila A. Fortier says
Okay…Two months since I first saw this recipe, and I finally got all the ingredients and the opportunity to make it. This was my Valentine's dinner for my family. HUGE hit! Absolutely to die for! Even my husband said it tasted like the real thing. You, my dear…are a culinary genius~
erinwyso says
*blush* I am so excited that you made this Leila, and it was a hit with your family! Soy curls are an amazing product — gives that meaty bite that even my husband loves as well. Happy Valentine' Day!
Tami says
I've only liked soy curls a few ways, but I totally have to try this recipe! Thanks for sharing.
LittleMonsterx14 says
this looks perfect!