Dry chinese style vegan chicken

Dry chinese style vegan chicken


  • 1 pound vegan chicken pieces
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1/4 cup chopped cilantro


  • In a large bowl, combine the vegan chicken pieces, cornstarch, salt, and pepper. Toss to coat.
  • Heat the vegetable oil in a large skillet or wok over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides.
  • Add the onion, garlic, and ginger to the skillet and cook, stirring occasionally, until softened.
  • Add the chili powder, cumin, cayenne pepper, soy sauce, rice vinegar, brown sugar, and water to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
  • Stir in the cilantro and serve over rice or noodles.


  • For a more authentic flavor, use Shaoxing wine instead of rice vinegar.
  • If you can't find vegan chicken pieces, you can use tofu or tempeh instead. Just cut them into small pieces before cooking.
  • Serve this dish with your favorite Chinese sides, such as broccoli, carrots, and snow peas.
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