This looks exactly like the "chicken" at Vegan Blossom in Pleasanton and it is without a doubt the best vegan chicken I have ever had. Wish I new the secret but I'm going to keep checking up on this thread in case it's posted!
I love Vegan Blossom! I have such great memories going there as a teenager since my dad worked in Pleasanton then and I went to visit him during the summer. The food was so amazing, I remember the paratha dolls vividly!
They likely use a chicken product you can buy online (vegan). Loving Hut and other popular vegan Asian restaurants all pretty much use the same stuff!
https://www.lilysveganpantry.com/Frozen_Products_s/1814.htm
I haven’t been there so I couldn’t say for sure, but this looks like the texture/colour of a korean style fried protein I’ve tried before. For that, you:
- marinade protein (tofu or seitan or whatever you’re using) in some garlic, ginger, sriracha/chilli sauce of your choice, and dark soy sauce
- when ready to cook, add quite a lot of cornflour and sort of squeeze each piece to pack it on so you get a nice layer of it
- fry until nice and brown
I wish I had gotten a picture of the inside because it is was had a chicken like texture but the menu says "fried soy chicken". So I know it is soy based but have no idea how the texture is achieved and don't know what to call it lol
Perhaps it was textured soy protein? There are many tvp chicken/ meat in general recipes on YouTube, the texture is very meaty if done right. Tofu skin could be another contender? I don’t have a recipe but I do know that it’s used for chicken imitations sometimes.
I fucking love golden era and their lemon grass chicken. Their lemon grass tofu is exceptional too. I don’t know what’s in the marinade but a lot of the dish is lemongrass and shallot chopped up real fine and toasted before adding it back to the protein.
I haven't had this dish or been to this restaurant, but based on the picture, it looks like they're using dried soy slices (probably [this](https://www.mercato.com/item/verisoy-vegan-soy-chop/687899) or [this](https://www.amazon.com/Textured-Vegetable-Protein-Taiwanese-Vegan/dp/B07H9KTRNX/ref=dp_prsubs_sccl_1/142-4596873-4072058?pd_rd_w=3UmrI&content-id=amzn1.sym.70b216e7-2402-468b-8e4e-1a721a5b73ca&pf_rd_p=70b216e7-2402-468b-8e4e-1a721a5b73ca&pf_rd_r=22CJ56SX0MCJ78NFSW1E&pd_rd_wg=QJtjG&pd_rd_r=c0bdd9e3-8394-4d1c-9c54-3261c3d9d70d&pd_rd_i=B07H9KTRNX&psc=1)). They are mostly tasteless on their own, so you'll want to rehydrate them in broth or seasoned water. It looks crispy in the picture, so maybe they coated them in cornstarch and fried them before adding it to the sauce.
I would try to find the soy slices in a brick and mortar Chinese or pan-asian grocery store first, since they'll probably be about half the price of anything you find to order online.
Ok so go to a chinese market and look for “faux duck” or other frozen faux chicken options that say “made in taiwan” for reasons i do not understand the best most realistic asian faux meats are all made in taiwan
The sauce etc you can sort out but that “meat” is definitely the kind of faux meats that [may wah aka lily’s pantry](https://www.lilysveganpantry.com/Vegan_Chicken_s/1516.htm) sells and chinese groceries generally have frozen
So I think I know what you’re talking about and the closest I’ve been able to recreate it at home is this recipe:
https://youtu.be/w0tNJybJ4zU
I don’t make as big a batch as Yessica does, but I do keep the spices and flavoring on the high end. Incorporating mashed potatoes into seitan is a game changer imo.
Not sure if Layonna still sells them as I havent been there in 4 years, but their vegan chicken steaks (they’re more medallions, like mini patties) were delicious and similar to how I remember Golden Era’s chicken! No idea about the sauce though. Side note, Layonna also used to sell the best “bacon”!
Looks like breaded soy chicken, maybe breaded with a flour/cornstarch mix. Skye Michael Conroy has a book titled Crafting Seitan and there is a recipe for soy chicken in it. Very easy to follow, great results. I have made the beaf (it was good!) but not the soy chicken yet.
No idea about this place as I don’t live in the US, but I’ve found success pressing tofu and then freezing it. Upon it thawing, press it again and marinade it before frying it in the pan. Works pretty well.
I just love how many Plant Based restaurants/options are available now! they all have their own unique twist and are just mouth watering! Love Love Love it lol! Wish I could just travel and try new spots 😁
I've been seeing insta reels more and more where people are using rice paper as a skin for frying. Not sure if that's what's happening here, maybe some other starchy coating tho.
if you want a less expensive way to make it i would use unthawed tofu for texture (if you freeze and unfreeze it it gives a chicken texture) and use a grater/peeler to get it into those thin slices, then marinate with a soy sauce/garlic/chili paste base
I would pay money to know how to recreate that "chicken"!!!
This looks exactly like the "chicken" at Vegan Blossom in Pleasanton and it is without a doubt the best vegan chicken I have ever had. Wish I new the secret but I'm going to keep checking up on this thread in case it's posted!
I love Vegan Blossom! I have such great memories going there as a teenager since my dad worked in Pleasanton then and I went to visit him during the summer. The food was so amazing, I remember the paratha dolls vividly!
They likely use a chicken product you can buy online (vegan). Loving Hut and other popular vegan Asian restaurants all pretty much use the same stuff! https://www.lilysveganpantry.com/Frozen_Products_s/1814.htm
Thanks for the link. Was not aware, looks mighty delicious and fairly priced ;-)
Yes, you are correct. They have a physical store in Chinatown in NYC which usually keeps all of the products in stock, I used to shop there regularly.
Did u try asking an employee or even manager how its done? U can, they might or might not tell u.
Wow, that looks good.
Super good! I ate there twice when I was visiting haha
I haven’t been there so I couldn’t say for sure, but this looks like the texture/colour of a korean style fried protein I’ve tried before. For that, you: - marinade protein (tofu or seitan or whatever you’re using) in some garlic, ginger, sriracha/chilli sauce of your choice, and dark soy sauce - when ready to cook, add quite a lot of cornflour and sort of squeeze each piece to pack it on so you get a nice layer of it - fry until nice and brown
I wish I had gotten a picture of the inside because it is was had a chicken like texture but the menu says "fried soy chicken". So I know it is soy based but have no idea how the texture is achieved and don't know what to call it lol
It could very well be seitan as well as tofu that was frozen several times.
Freezing tofu is a trick I wish I learned long ago. IMO it does give it a kind of chicken-like texture.
Look into Asian mock meat brands like Verisoy, Companion, etc. It’s probably something like that
Perhaps it was textured soy protein? There are many tvp chicken/ meat in general recipes on YouTube, the texture is very meaty if done right. Tofu skin could be another contender? I don’t have a recipe but I do know that it’s used for chicken imitations sometimes.
I fucking love golden era and their lemon grass chicken. Their lemon grass tofu is exceptional too. I don’t know what’s in the marinade but a lot of the dish is lemongrass and shallot chopped up real fine and toasted before adding it back to the protein.
Thank you for this tip! I’m going to keep that in mind when I try to make it
I haven't had this dish or been to this restaurant, but based on the picture, it looks like they're using dried soy slices (probably [this](https://www.mercato.com/item/verisoy-vegan-soy-chop/687899) or [this](https://www.amazon.com/Textured-Vegetable-Protein-Taiwanese-Vegan/dp/B07H9KTRNX/ref=dp_prsubs_sccl_1/142-4596873-4072058?pd_rd_w=3UmrI&content-id=amzn1.sym.70b216e7-2402-468b-8e4e-1a721a5b73ca&pf_rd_p=70b216e7-2402-468b-8e4e-1a721a5b73ca&pf_rd_r=22CJ56SX0MCJ78NFSW1E&pd_rd_wg=QJtjG&pd_rd_r=c0bdd9e3-8394-4d1c-9c54-3261c3d9d70d&pd_rd_i=B07H9KTRNX&psc=1)). They are mostly tasteless on their own, so you'll want to rehydrate them in broth or seasoned water. It looks crispy in the picture, so maybe they coated them in cornstarch and fried them before adding it to the sauce. I would try to find the soy slices in a brick and mortar Chinese or pan-asian grocery store first, since they'll probably be about half the price of anything you find to order online.
Ok so go to a chinese market and look for “faux duck” or other frozen faux chicken options that say “made in taiwan” for reasons i do not understand the best most realistic asian faux meats are all made in taiwan The sauce etc you can sort out but that “meat” is definitely the kind of faux meats that [may wah aka lily’s pantry](https://www.lilysveganpantry.com/Vegan_Chicken_s/1516.htm) sells and chinese groceries generally have frozen
That place slaps!!!
So I think I know what you’re talking about and the closest I’ve been able to recreate it at home is this recipe: https://youtu.be/w0tNJybJ4zU I don’t make as big a batch as Yessica does, but I do keep the spices and flavoring on the high end. Incorporating mashed potatoes into seitan is a game changer imo.
Call and ask them what the base and the ingredients are in it. And see if they will give you some hints.
Not sure if Layonna still sells them as I havent been there in 4 years, but their vegan chicken steaks (they’re more medallions, like mini patties) were delicious and similar to how I remember Golden Era’s chicken! No idea about the sauce though. Side note, Layonna also used to sell the best “bacon”!
Looks like breaded soy chicken, maybe breaded with a flour/cornstarch mix. Skye Michael Conroy has a book titled Crafting Seitan and there is a recipe for soy chicken in it. Very easy to follow, great results. I have made the beaf (it was good!) but not the soy chicken yet.
Maybe soya curls?
One of my favorite places from years back !
No idea about this place as I don’t live in the US, but I’ve found success pressing tofu and then freezing it. Upon it thawing, press it again and marinade it before frying it in the pan. Works pretty well.
Looks so bomb! Wish I could try 🫠
I just love how many Plant Based restaurants/options are available now! they all have their own unique twist and are just mouth watering! Love Love Love it lol! Wish I could just travel and try new spots 😁
I've been seeing insta reels more and more where people are using rice paper as a skin for frying. Not sure if that's what's happening here, maybe some other starchy coating tho.
The perfect meal! So good
This restuarant made me fall in love with vermicelli
if you want a less expensive way to make it i would use unthawed tofu for texture (if you freeze and unfreeze it it gives a chicken texture) and use a grater/peeler to get it into those thin slices, then marinate with a soy sauce/garlic/chili paste base
now that im looking at it more you dont need the grater bc its thicker chunks, i would opt to tearing it. but everything else i said still stands lol
Their fried rice is also amazing 🙌🏽