vegan fried chicken cornflakes mak tok

Vegan Cornflakes Fried Chicken

Vegan Cornflakes Fried Chicken

With Mak Tok’s Satay Chilli Paste

Serves 2

  • Let's Cook!
  • Other Recipes


  • 150g Medium-firm tofu (frozen and thawed)
  • 100ml Aquafaba (chickpea water)
  • 1/2 cup Plain flour
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Smoked paprika
  • 2 teaspoon Nutritional yeast
  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper powder
  • 50g Lightly crushed cornflakes
  • 2 tablespoon Mak Tok's Satay Chilli Paste
  • Oil for deep frying


1) Make sure you freeze the tofu and thaw it before using. This will help extract the excess water from the tofu giving it a meatier texture. Once thawed, squeeze the tofu with your hands to remove even more water. Slice the tofu into uneven cubes.

2) In a bowl, add the plain flour, garlic powder, onion powder, black pepper, salt, smoked paprika, and nutritional yeast. Add the tofu pieces in and coat well. Remove the tofu and set aside.

3) Add the lightly crushed cornflakes to the remaining flour mixture and set aside.

4) Whisk the aquafaba until foamy before dunking the tofu pieces into it. Next, put the tofu pieces into the cornflake flour mixture and coat well.

5) Pour oil into a deep frying pan and heat it up. Test with a stick or chopsticks. If it’s bubbling, then the oil is ready. Add the tofu pieces and deep fry until golden brown.

6) Serve your crunchy Vegan Cornflake Fried Chicken with Mak Tok’s Satay Chilli Paste.

Top tip: You can also use soft tofu for a smoother but equally as meaty texture.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted
Your Basket