This Sweet and Sour Crispy Mock Chicken Stir-Fry delivers all the tangy, crispy satisfaction of Chinese takeout—vegan-style! Soy curls mimic chicken perfectly, fried to golden crispness, then coated in a sticky, homemade sweet and sour sauce. Balanced with stir-fried kale, mushrooms, and cashews, this dish is as indulgent as it is plant-based, ideal for both weeknight dinners and impressing vegan-curious guests.

Full Recipe: 

Ingredients

For the Mock Chicken:

• 1 cup soy curls

• 1½ cups vegan chicken broth

• 4–5 garlic cloves, smashed

For the Sauce:

• Reserved broth (~¾ cup)

• 1 tbsp sesame oil

• 2 tbsp soy sauce (or tamari)

• 1 tsp rice vinegar

• 1 tbsp sriracha

• 1 tsp grated fresh ginger

• 2 tbsp raw agave

• 1 tbsp cornstarch + 2 tbsp cold water

For the Stir-Fry:

• ½ onion, halved and sliced

• 5 kale leaves, ribs removed, torn

• ½ cup mushrooms

• Handful of cashews

• 2 scallions, sliced

To Fry the Mock Chicken:

• 1½ tsp Ener-G egg replacer + 5 tbsp cold water

• 1 cup cornstarch

• Vegetable oil (for deep frying)

To Serve:

• Cooked rice or noodles

• Sesame seeds (for garnish)

Directions

1. Prepare Soy Curls:
   Soak soy curls with garlic in boiling vegan chicken broth for 10 minutes. Drain and press between towels to remove moisture.

2. Make the Sauce:
   In a saucepan over low heat, combine reserved broth, sesame oil, soy sauce, rice vinegar, sriracha, ginger, and agave. Simmer gently.

3. Cook Vegetables:
   In a separate pan, sauté onion, kale, mushrooms, and cashews over low-medium heat until just tender.

4. Heat Oil:
   Preheat oil in a deep pan until hot (about 350°F or use the chopstick test: bubbles should form when a chopstick touches the bottom).

5. Fry Soy Curls:
   Dip soy curls into Ener-G mixture, then coat in cornstarch. Fry in batches 3–4 minutes until crispy. Drain on paper towels.

6. Thicken the Sauce:
   Bring sauce to a bubble, stir in cornstarch slurry, and simmer until thickened to syrup consistency.

7. Combine and Serve:
   Toss fried soy curls in sauce to coat. Serve over rice or noodles with stir-fried veggies and garnish with sesame seeds.

Nutrients (Estimated per serving – serves 3–4)

• Calories: ~450 kcal

• Protein: ~20g

• Fat: ~18g

• Carbohydrates: ~50g

• Sugar: ~14g

• Fiber: ~5g

• Sodium: ~800mg

• Iron: ~4mg

The Power of Soy Curls: The Star of the Show

Soy curls are the unsung hero of this dish, offering an incredibly realistic texture with minimal processing. Made from whole, non-GMO soybeans that are simply cooked and dehydrated, soy curls are a versatile meat substitute that absorbs flavor beautifully while offering a toothsome bite. When rehydrated in vegan chicken broth infused with garlic, they take on an aromatic, savory base that enhances the entire dish.

What makes them especially perfect for this stir-fry is their ability to hold up to frying. After being soaked and squeezed dry, the curls are dredged in a simple cornstarch coating that crisps up beautifully in hot oil. This process creates a crunchy shell around the chewy center, giving you that signature fried “chicken” texture that’s usually reserved for restaurant fare.

A Sauce That Hits Every Note

No stir-fry is complete without a great sauce, and this sweet and sour variation brings all the depth and complexity you’d expect from your favorite takeout spot. It’s sticky, tangy, sweet, and just a little spicy—a perfect marriage of contrasting flavors that complement each other rather than compete.

The sauce starts with the reserved garlic-infused broth used to soak the soy curls, reducing waste and deepening the flavor. Sesame oil adds a rich, nutty undertone, while soy sauce brings salt and umami. Rice vinegar offers acidity to cut through the sweetness of the agave, and a splash of sriracha adds a gentle heat that makes every bite a little more exciting. A touch of grated ginger adds freshness and zing, rounding out the profile.

To achieve that thick, glossy texture, a simple cornstarch slurry is stirred in at the end, transforming the sauce into a luscious glaze that clings perfectly to each crispy soy curl.

A Stir-Fry That’s Full of Texture and Nutrients

This isn’t just a dish about fried soy curls—it’s a full meal balanced with vegetables, healthy fats, and plenty of fiber. Kale brings an earthy bitterness and vibrant green color, while mushrooms offer an umami-rich meatiness that complements the mock chicken beautifully. Cashews provide a buttery crunch and a boost of protein and healthy fats, making the dish more satisfying and nutritionally balanced.

The stir-fry component is quick and simple, ensuring the vegetables stay crisp-tender and maintain their flavor and nutrients. By sautéing them separately and combining everything at the end, you avoid sogginess and allow each element to shine.

The addition of green onions offers a fresh bite and slight sharpness, cutting through the richness of the sauce. A sprinkle of sesame seeds at the end brings visual appeal and added texture, giving you a dish that’s as pleasing to the eye as it is to the palate.

Crispy, Sticky, and Comforting: A Takeout Experience at Home

One of the main draws of this dish is how closely it mimics the flavors and experience of Chinese takeout—without the animal products, excess oil, or MSG. The soy curls satisfy the craving for crispy chicken, while the sticky sauce and fragrant vegetables round out the experience.

What sets it apart, however, is the freshness. Unlike many takeout versions that can feel overly greasy or heavy, this vegan rendition is bright, balanced, and customizable. You can control the level of sweetness, spice, and salt, and adapt the vegetable mix based on what’s in season or what you have on hand.

And perhaps best of all, this dish delivers indulgence without compromise. It’s 100% plant-based, high in protein and fiber, and packed with whole-food ingredients that nourish while still tasting like a treat.

Perfect for Weeknights or Dinner Parties

Despite its bold flavors and crisp textures, this stir-fry comes together relatively quickly—especially if you prep the components ahead of time. The soy curls can be soaked and drained in advance, the sauce whisked and stored in the fridge, and the veggies chopped and ready to go.

This makes it a smart choice for busy weeknights when you want something satisfying and impressive without too much effort. It also shines as a dinner party dish, with its colorful presentation, crave-worthy taste, and wide appeal. Even meat-eaters are often surprised by how satisfying and convincing the soy curls are, and the balance of textures and flavors ensures there’s something for everyone in each bite.

Serve it over fluffy rice, noodles, or even cauliflower rice for a low-carb version. Garnish with scallions, sesame seeds, or a drizzle of sriracha mayo for an extra hit of flair.

A Nourishing, Flavor-Packed Vegan Meal

Nutritionally, this stir-fry is a standout. It provides a solid serving of plant-based protein from the soy curls and cashews, fiber from the kale and mushrooms, and essential vitamins and minerals from the variety of vegetables and spices. The coconut sugar-free sweetener (agave) adds a more natural touch to the sweetness, and the sauce uses a modest amount of oil, making it lighter than many fried dishes.

It’s also incredibly adaptable—gluten-free soy sauce or tamari can be used to make the dish gluten-free, and different veggies can be swapped in depending on what you have or prefer. Broccoli, bell peppers, snap peas, or bok choy would all be welcome additions.

Conclusion

Sweet and Sour Crispy Mock Chicken Stir-Fry is proof that vegan food can be bold, flavorful, and utterly indulgent while still being nourishing and good for the planet. With crispy soy curls tossed in a sticky, tangy-sweet sauce and paired with sautéed vegetables and cashews, this dish delivers restaurant-level satisfaction with home-cooked heart.

It’s the kind of recipe that impresses without overwhelming, perfect for busy weeknights, meatless Mondays, or showcasing just how delicious plant-based eating can be. With its vibrant colors, dynamic textures, and punchy flavor, this stir-fry isn’t just a meal—it’s an experience you’ll want to repeat again and again.

Serve it up steaming hot with your favorite rice or noodles, and let this vegan comfort classic take center stage at your dinner table.