Vegan Sweet & Sour Faux ‘Chicken’

Vegan Sweet & Sour Faux ‘Chicken’

Vegan Sweet & Sour Faux ‘Chicken’

What a simple dish I cook for tonight’s dinner ~ vegan sweet & sour faux ‘chicken’. I think you have ordered it before in some Chinese take away, have you? I haven’t, because I can make it by myself. Such so simple and quick to prepare and I can make sure mine is 100% vegan, without any chicken stock or MSG!


Today I will adapt the soya chunks for the faux ‘chicken’, I bought it from one of my favourite Indian grocery store, they come with small pack 200 g, or a larger pack 500 g. Usually I will buy a large pack to store in my pantry, they’re dry, so it can keep easily.

But you can have another choice, use the tempeh or firm tofu, it saves you lots of work, because it won’t need to marinate. Prepare all the ingredients on hand and it only take five minutes to finish off this dish, yummy!

Vegan Sweet & Sour Faux ‘Chicken’ 

Vegan Sweet & Sour Faux ‘Chicken’


For the marinate of Faux ‘chicken’: 

  • 100g Dried Soy trunks from Asian food store   (or use tempeh instead)
  • 1 tbsp of freshly grated ginger with the juice
  • 1 tbsp Light soy sauce
  • 1 tsp Light brown sugar
  • 2 tsp Sesame oil
  • 1/2 tsp Ground White pepper

For the Stir Fry vegetables: 

  • 1 Green bell pepper
  • 1 Orange bell pepper
  • 1 Onion

For the the Sweet & Sour sauce: 

  • 1 tbsp Rice vinegar
  • 1/2 tbsp Light soy sauce
  • 1 tbsp Tomato puree
  • 2 tbsp Tomato sauce
  • 2 to 3 tsp Brown sugar
  • 1 to 2 tbsp water,  (optional)
  • 1 tsp Cornflour + 2 tsp water for the thickening   (optional)
  • Pink sea salt

Vegan Sweet & Sour Faux ‘Chicken’


  1. For the faux ‘chicken’ – soya chunks :  Soak the soya chunks in a bowl for a few hours until all soft. Drain and squeeze all the water and dry on a tea towel. Next step is to marinate it with all the rest of the ingredients, toss all with the soy chunks until they coat evenly, set aside for 2 hours or overnight in the fridge.
  2. For the sweet & sour sauce:  Mix the first 5 ingredients together, set aside. Prepare the thickening with the cornflour and water together, set aside.
  3. For the vegetables:  Chop all the vegetables into chunky size.
  4. Heat 2 tbsp of veg oil in a wok, add the marinated soya chunks into the hot oil and shallow fry until golden brownish. Drain the oil and leave the soya chunks in the same wok, add the chopped vegetables, quick stir it for 2 or 3 minutes, depends on how raw you like your vegetables.
  5. Whisk the sweet & sour sauce again and add into the wok with the vegetables, if the sauce is too thick, add 1 tbsp of water at a time to toss all around. At last, add the thickening and quick stir, if the sauce is thick enough, then it is not necessary to add the cornflour mixture, off heat. Serve hot.

4 thoughts on “Vegan Sweet & Sour Faux ‘Chicken’

    • I just found it in the Indian store, is quite handy to store because it is dry. Sweet and sour sauce can have so many combinations with others. I just make up with what I have. But where I come from, there have so many delicious ingredients to choose.

    • Yup, add both of the tomato puree and the tomato sauce, because tomato puree will give the dish more richness, and the tomato sauce give the tangy taste. But that is quite personal choice, or you can just put tomato sauce that’s nice as well. I wish you enjoy it! 🙂

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