Name: Vegan Crispy “Chicken” with Fiery Szechuan Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 Oyster mushrooms (or firm tofu, cubed); 1 ¼ cups Gluten-free flour (e.g., rice or chickpea flour); ⅔ cup Arrowroot powder (or cornstarch); 1 cup Unsweetened plant-based milk (almond or soy); 1 ½ tsp Apple cider vinegar; 1 ½ tsp Garlic powder; ¾ tsp Onion powder; Salt and black pepper, to taste; Oil for frying (avocado or sunflower oil); 30 Dried Szechuan chilies (seeds removed for less heat); 1 cup Boiling water (for soaking chilies); ¼ cup Avocado oil; ¼ cup Finely chopped onion; 6 cloves Garlic, minced; 1 ½ Inch piece of ginger, minced; ¾ tsp Szechuan peppercorns, crushed; 2 tbsp Tomato paste; 3 tbsp Coconut aminos (or tamari); ½ cup Water; 1 ½ tbsp Rice vinegar; 1 ½ tbsp Maple Syrup (or Coconut Sugar); ½ tsp Ground black pepper; Salt, to taste (approx. ¼ tsp); 2 Green onions, thinly sliced (for garnish)

AuthorRachelle JohnsonCategoryAppetizer, Asian-Inspired, Bowl Meals, Comforting Classics, Dairy-Free, DIETARY PREFERENCE, Dinner, Egg-Free, GLOBAL INSPIRATIONS, Gluten-Free, High-Protein, Immune Support, LIFESTYLE & THEME, Main Course, MAIN MEAL CATEGORIES, Meal Prep, MEAL TYPE / FORMAT, Quick & Easy, Sauces & Dressings, Soy-Free, Stir Fry, Vegan, WELLNESS FOCUSDifficultyIntermediate

This bold and flavorful vegan dish features crispy battered oyster mushrooms (or tofu) coated in a spicy, aromatic Szechuan sauce made with dried chilies, garlic, and Szechuan peppercorns. Perfect for those craving a plant-based twist on classic takeout, this gluten-free recipe delivers authentic heat and umami in every bite.

Vegan Crispy “Chicken” with Fiery Szechuan Sauce

Yields4 Servings

Prep Time30 minsCook Time20 minsTotal Time50 mins

For the Vegan Battered Fried “Chicken”

1 Oyster mushrooms (or firm tofu, cubed)

1 ¼ cups Gluten-free flour (e.g., rice or chickpea flour)

⅔ cup Arrowroot powder (or cornstarch)

1 cup Unsweetened plant-based milk (almond or soy)

1 ½ tsp Apple cider vinegar

1 ½ tsp Garlic powder

¾ tsp Onion powder

Salt and black pepper, to taste

Oil for frying (avocado or sunflower oil)

For the Spicy Szechuan Sauce

30 Dried Szechuan chilies (seeds removed for less heat)

1 cup Boiling water (for soaking chilies)

¼ cup Avocado oil

¼ cup Finely chopped onion

6 cloves Garlic, minced

1 ½ Inch piece of ginger, minced

¾ tsp Szechuan peppercorns, crushed

2 tbsp Tomato paste

3 tbsp Coconut aminos (or tamari)

½ cup Water

1 ½ tbsp Rice vinegar

1 ½ tbsp Maple Syrup (or Coconut Sugar)

½ tsp Ground black pepper

Salt, to taste (approx. ¼ tsp)

2 Green onions, thinly sliced (for garnish)

Prepare the Vegan “Chicken”

Prep Mushrooms/Tofu: Tear oyster mushrooms into bite-sized pieces or pat tofu dry and cube.

Make Batter: In a bowl, whisk together gluten-free flour, arrowroot powder, garlic powder, onion powder, salt, and black pepper.

Prepare Wet Mix: In another bowl, combine plant-based milk with apple cider vinegar.

Coat Pieces: Dip each mushroom or tofu piece into the dry mixture, then the wet mixture, and back into the dry mixture for a thick coating.

Fry: Heat oil in a frying pan over medium-high heat. Fry each piece until golden and crispy, about 3–4 minutes per side. Drain on paper towels.

Make the Szechuan Sauce

Soak Chilies: Soak deseeded Szechuan chilies in boiling water for 30 minutes. Drain and blend with 2 tbsp of the soaking water until smooth.

Sauté Aromatics: Heat avocado oil in a saucepan over medium heat. Add crushed Szechuan peppercorns, onion, garlic, and ginger. Sauté until fragrant, about 3–4 minutes.

Add Tomato Paste: Stir in tomato paste and cook for 1–2 minutes to deepen flavor.

Combine Ingredients: Add blended chili mixture, coconut aminos, water, rice vinegar, coconut sugar, and black pepper. Simmer for 10–12 minutes until sauce thickens.

Season and Garnish: Adjust salt to taste. Garnish with sliced green onions.

Notes

Add-ins: For extra crunch, sprinkle with toasted sesame seeds before serving.
Swaps: Substitute oyster mushrooms with king oyster mushrooms or jackfruit for different textures.
Meal Prep Tip: Store fried “chicken” and sauce separately in airtight containers. Reheat and combine just before serving.
Air Fryer Option: Spray coated pieces with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
Instant Pot Option: While the “chicken” is best fried, the sauce can be prepared using the sauté function on the Instant Pot.

Serving Suggestions

Serve over steamed jasmine or brown rice.
Pair with stir-fried vegetables like snow peas or bok choy.
Use as a filling for lettuce wraps or vegan bao buns.
I like to add a 1/2 a cup of fiery szechuan sauce to 1 cup of rice and 1 cup of protein for a weekly maintenance on my colon and you can use it more than once a week for even more detox up to 4 days if you are in a great need of cleansing. Enjoy!

Ingredients

For the Vegan Battered Fried “Chicken”

1 Oyster mushrooms (or firm tofu, cubed)

1 ¼ cups Gluten-free flour (e.g., rice or chickpea flour)

⅔ cup Arrowroot powder (or cornstarch)

1 cup Unsweetened plant-based milk (almond or soy)

1 ½ tsp Apple cider vinegar

1 ½ tsp Garlic powder

¾ tsp Onion powder

Salt and black pepper, to taste

Oil for frying (avocado or sunflower oil)

For the Spicy Szechuan Sauce

30 Dried Szechuan chilies (seeds removed for less heat)

1 cup Boiling water (for soaking chilies)

¼ cup Avocado oil

¼ cup Finely chopped onion

6 cloves Garlic, minced

1 ½ Inch piece of ginger, minced

¾ tsp Szechuan peppercorns, crushed

2 tbsp Tomato paste

3 tbsp Coconut aminos (or tamari)

½ cup Water

1 ½ tbsp Rice vinegar

1 ½ tbsp Maple Syrup (or Coconut Sugar)

½ tsp Ground black pepper

Salt, to taste (approx. ¼ tsp)

2 Green onions, thinly sliced (for garnish)

Directions

Prepare the Vegan “Chicken”

Prep Mushrooms/Tofu: Tear oyster mushrooms into bite-sized pieces or pat tofu dry and cube.

Make Batter: In a bowl, whisk together gluten-free flour, arrowroot powder, garlic powder, onion powder, salt, and black pepper.

Prepare Wet Mix: In another bowl, combine plant-based milk with apple cider vinegar.

Coat Pieces: Dip each mushroom or tofu piece into the dry mixture, then the wet mixture, and back into the dry mixture for a thick coating.

Fry: Heat oil in a frying pan over medium-high heat. Fry each piece until golden and crispy, about 3–4 minutes per side. Drain on paper towels.

Make the Szechuan Sauce

Soak Chilies: Soak deseeded Szechuan chilies in boiling water for 30 minutes. Drain and blend with 2 tbsp of the soaking water until smooth.

Sauté Aromatics: Heat avocado oil in a saucepan over medium heat. Add crushed Szechuan peppercorns, onion, garlic, and ginger. Sauté until fragrant, about 3–4 minutes.

Add Tomato Paste: Stir in tomato paste and cook for 1–2 minutes to deepen flavor.

Combine Ingredients: Add blended chili mixture, coconut aminos, water, rice vinegar, coconut sugar, and black pepper. Simmer for 10–12 minutes until sauce thickens.

Season and Garnish: Adjust salt to taste. Garnish with sliced green onions.

Notes

Add-ins: For extra crunch, sprinkle with toasted sesame seeds before serving.
Swaps: Substitute oyster mushrooms with king oyster mushrooms or jackfruit for different textures.
Meal Prep Tip: Store fried “chicken” and sauce separately in airtight containers. Reheat and combine just before serving.
Air Fryer Option: Spray coated pieces with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
Instant Pot Option: While the “chicken” is best fried, the sauce can be prepared using the sauté function on the Instant Pot.

Serving Suggestions

Serve over steamed jasmine or brown rice.
Pair with stir-fried vegetables like snow peas or bok choy.
Use as a filling for lettuce wraps or vegan bao buns.
I like to add a 1/2 a cup of fiery szechuan sauce to 1 cup of rice and 1 cup of protein for a weekly maintenance on my colon and you can use it more than once a week for even more detox up to 4 days if you are in a great need of cleansing. Enjoy!

Vegan Crispy “Chicken” with Fiery Szechuan Sauce

Ingredients Directions

Serving Suggestions

Ingredients

Rachelle Johnson

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