Vegan Sticky Asian Glazed “Chicken” Recipe
There are some meals that quietly win you over before you even realise what’s happening. This is one of them.
It also marks a bit of a small kitchen milestone for me — my first time cooking with vegan chicken at home. I wasn’t entirely sure what to expect, but it turned out to be one of those pleasantly surprising moments where everything just works. Crispy edges, sticky glaze, and that comforting “this is basically takeout” energy that makes you want to go back for seconds before you’ve even finished your first plate.
The whole thing comes together fast, but tastes like you put in way more effort than you actually did. The sauce is glossy, sweet-savoury, slightly tangy, and clingy in the best possible way — the kind that coats every piece properly instead of just sitting in the pan looking sad.
It’s perfect over rice, tossed through noodles, or eaten straight from the pan while you’re “just checking the seasoning.” No judgement here. Ha ha ha…
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serving moment
I served mine with steamed jasmine rice, a freshly made salad, and a glass of homemade rose lemonade — the kind of drink that somehow feels fancy and refreshing at the same time, and honestly perfect for Dry January (or just pretending it’s summer for a moment in the middle of winter).
It turned the whole meal into something a bit more special without any extra effort, which is exactly the kind of energy I’m trying to cook with more often.
Notes
This is a very forgiving recipe. You can tweak it easily — more lime for brightness, more sugar for depth, chilli if you want heat. The goal is that glossy, sticky coating that makes everything feel a bit more exciting than it should.
recipe
Vegan Sticky Glazed “Chicken”
Ingredients
- 1 pack of "Chicken" Pieces
- 1 tbsp of Olive oil Extra virgin
- 2 tbsp of Soy sauce
- 2 tbsp of Hoisin sauce
- ¾ cup of Brown sugar Adjust to your liking
- 2 cloves of Garlic Minced
- 1 tbsp of Ginger Peeled & grated
- ½ Lime Juiced
- ½ Lemon Juiced
- Pinch of dried red pepper flakes to taste Optional
Garnish
- Spring onions Thinly chopped
- Sesame seeds
Instructions
- Heat a large pan over medium high heat and add 1 tbsp of olive oil. Add the chkn that has been seasoned with pepper only.
- Cook the "chicken" for about 3 mins on each side or until browned on both sides. Then set aside on a separate plate while preparing the sauce.
- In a bowl, whisk together brown sugar, soy sauce, hoisin Sauce, ginger, garlic, red pepper flakes, lime & lemon juice.
- Place the sauce into the pan. Bring to boil over medium heat for 1-2 mins until sauce thickens.
- Add chkn back to the sauce and coat each side with the sauce.
- Serve by pouring it over the steamed rice, garnish with sesame seeds and chopped green onions
Instagram Post
This vegan dish looks incredible Simba.
I need to try this vegan recipe. It looks so good