After watching Maanchi’s Korean Honey Butter Chicken recipe, I HAD to make a vegan version. Luckily, we have lots of experience making vegan honey, using vegan butter, and crafting vegan chicken here on Mary’s Test Kitchen!
Sweet buttery sauce envelopes crispy vegan ‘chicken’ and pumpkin seeds for a crunchy, indulgent treat. This version bumps up the garlic flavour and includes your choice of lemon juice or vinegar to balance the sweetness.
VEGAN HONEY BUTTER CHICKEN (printable recipe):
Start “honey butter sauce”: 5:45
Instagram shoutouts: 8:38
Maangchi’s Honey Butter Chicken (The original inspiration for this recipe): https://www.youtube.com/watch?v=KXajiO-30Ow
DIY VEGAN ‘HONEY’: https://goo.gl/WneEqg
THE BEST VEGAN FRIED ‘CHICKEN’: https://goo.gl/Hnf9GZ
VEGAN GENERAL TSO’S ‘CHICKEN’: https://goo.gl/3PYyBR
HOW TO MAKE KIMCHI: https://goo.gl/o4Vyie
GINGER ‘BEEF’: https://goo.gl/Wg4pdU
VEGAN ‘MOZZARELLA’: https://goo.gl/UXzMTS
BUY VEGAN ‘HONEY’: https://amzn.to/2L9YB6r
BUY GLUTEN-FREE FLOUR (the one I use with no weird flavours): https://amzn.to/2uiApsj
BUY ‘VEGANEGG'(TM): https://amzn.to/2N3J34L
AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS:
My recommendation: Little Fires Everywhere by Celeste Ng
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