Go Back
VEGAN DRUMETTES IN SPICY STICKY SAUCE, SCALLIONS III
Those Vegan Chefs

Vegan Chicken Drumettes

5 from 1 vote
Vegan Chicken Drumettes made with yuba skin and rice paper brings vegan chicken wings to a new level.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 5 pieces
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Bean Curd Soaking Liquid
  • 6 cups water
  • 2 Tbsp poultry seasoning
  • 1 Tbsp 5 spice
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp black vinegar
  • 1 Tbsp cane sugar
  • 1 tsp salt kosher
Vegan drumettes
  • 1 pack tofu skin (Yuba skin, bean curd skin)
  • 3 Tbsp cornstarch
  • 2 Tbsp water
  • 6 popsicle sticks lemon grass or sugarcane
  • 6 rice paper sheets
  • 2 Tbsp cornstarch
  • ½ cup olive oil
Spicy Asian Sticky Sauce
  • ¼ cup sweet soy sauce
  • 1-2 tsp gochujang
  • 2 garlic cloves minced
  • 1 Tsp rice wine vinegar
  • 1 tsp sesame oil
  • ½ cup scallions sliced thinly
  • ½ tsp sesame seeds white

Method
 

  1. Combine all of the bean curd soaking liquid ingredients, and bring to a simmer.
  2. Remove from the heat, and steep for 15 minutes.
  3. Pour the liquid into a container large enough to hold the bean curd sheets.
  4. Add the bean curd sheets to the liquid. Allow the sheets to soak for 15 minutes. Don't throw the soaking liquid out. Set aside.
  5. Squeeze the tofu skin gently, removing the soaking liquid.
  6. Combine the 2 Tbsp cornstarch and some of the soaking liquid.
  7. Brush the sheet with the cornstarch/soaking liquid slurry.
  8. Cut the sheets into strips 1 inch in width.
  9. Wrap the strips around your stick. Make sure to wrap tightly around the stick. Continue to wrap the tofu strips around each other forming a thicker end.
  10. Soak the rice paper in cold water plus a little of the soaking liquid until soft and flexible.
  11. Wrap the rice paper around the drumette. Firmly squeeze the drumette to form and compress the drumette.
  12. Heat the olive oil in a pan over medium heat.
  13. Roll the drumette in the cornstarch, and cook until crispy and golden brown. Place the fried drumettes in the oven for 10-15 minutes.
How to Make the Spicy Asian Sticky Sauce
  1. Combine the sweet soy sauce, gochujang, rice wine vinegar, sesame oil, and garlic. Mix to incorporate.
  2. To finish, toss the cooked drumettes with the sauce and garnish with scallions and sesame seeds.

Notes

Nutritional values are an estimate.