TOGARASHI DUSTED CRISPY SOY CHICKEN

Category

Spicy, Umami, Texture

Form

Crispy

Function

Protein Base, Complexity

TOGARASHI DUSTED CRISPY SOY CHICKEN

TOGARASHI DUSTED CRISPY SOY CHICKEN

Difficulty: Easy
Yield

2-4

servings
Prep

45

minutes
Cook

10

minutes

Soy chunks boiled in broth, marinated in spiced yogurt, then battered, dredged and double-dipped before frying. The clusters mimic the shape and bite of fried chicken, with a shattering crunch and deeply savory interior that holds onto sauce like a sponge.

Ingredients

  • 1 cup Soy Chunks

  • 3 cups Stock, chicken or veggie

  • 1/2 cup Unsweetened Greek Yogurt

  • 1 tsp Ginger, grated

  • 1 tsp Garlic, grated

  • 1/2 tsp Kasmir Chili Powder

  • 1/2 tsp Garam Masala

  • 1/4 tsp Ground Cumin

  • 1/4 tsp Ground Coriander

  • 1/4 tsp Turmeric Powder

  • 1/2 tsp Kosher Salt

  • 1 tsp Dried Fenugreek Leaves

  • 1/2 cup All-Purpose Flour

  • 1/2 cup Cornstarch

  • 1 cup Panko Breadcrumbs

  • 1 tbsp Garlic Powder

  • 1 tsp Garam Masala

  • 1/2 tsp Kasmir Chili Powder

  • 1/4 tsp Turmeric Powder

  • 1/2 tsp Kosher Salt

  • Neutral Oil for Frying

  • Togarashi Pepper Seasoning

Method

  • In a medium sauce pan, add the stock and soy chunks and bring to a boil. Boil for 8 minutes.
  • Drain soy into strainer and allow liquid to gather in a bowl. You’ll use this liquid later. Allow soy to cool slightly.
  • While soy cools, make the marinade. Combine yogurt, ginger, garlic, chili powder, garam masala, cumin, coriander, turmeric and salt in a large bowl. Crush fenugreek leaves in your hands and add to yogurt mix.
  • Once soy is cooled down, gently squeeze the excess broth into the reserved liquid bowl. Add the soy into the yogurt mix, thoroughly coat and allow to marinate for at least 30 minutes.
  • While soy marinates, create the coating mixes. Whisk flour and 3/4 cup of leftover broth in a large both. Add half of mix into another large bowl.
  • In 2 large ziploc bags, create the dry coating. In first bag, add cornstarch. In second bag, add panko, garlic powder, garam masala, chili powder, turmeric and salt. Seal bag and shake to mix.
  • Heat oil to 375 degrees. Once soy has marinated, add to one of the bowls with the flour/broth mix and toss to coat. Add to the bag with the cornstarch, seal and shake to coat.
  • Add now coated soy to the second bowl with the flour/broth mix and toss to coat. Once covered, add them to the second bag with the panko spice mix, seal and shake to coat.
  • Fry soy chunks in batches. Allow them to stick together to create larger bites closer to the size of chicken wings. Fry until golden brown. Remove to paper towel or brown paper bag.
  • Sprinkle with salt and Togarashi seasoning while still hot.