Vegan Teriyaki ‘Chicken’ Buns Recipe 2024

Ready to tantalize your taste buds with a delicious and satisfying homemade version of Wagamama’s iconic Spicy Teriyaki Vegan “Chicken” Buns? This recipe, designed for 2024, is perfect for anyone who loves bold Asian flavors, meat-free meals, or simply trying new things in the kitchen.

Vegan Teriyaki 'Chicken' Buns Recipe

 We’ll guide you through every step, from creating the tender and flavorful vegan “chicken” filling to whipping up the sweet and spicy teriyaki sauce, all nestled in fluffy steamed buns. So, gather your ingredients, put on your apron, and get ready to embark on a flavor adventure that rivals your favorite restaurant dish!

Vegan Teriyaki ‘Chicken’ Buns Recipe:


For the Vegan “Chicken”:

  • 1 cup dried jackfruit chunks, rinsed and drained
  • 1 tbsp. soy sauce
  • 1 tbsp. vegan oyster sauce (optional)
  • 1 tbsp. maple syrup
  • 1 tbsp. olive oil
  • 1 tbsp. rice vinegar
  • 1 tsp grated ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Pinch of black pepper

For the Teriyaki Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 2 tbsp. brown sugar
  • 1 tbsp. rice vinegar
  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • 1/2 tsp grated ginger
  • 1/4 tsp garlic powder
  • Pinch of red pepper flakes (optional)

For the Assembly:

  • 8 steamed buns (homemade or store-bought)
  • Sesame seeds, for garnish
  • Fresh chopped green onions, for garnish

Optional Additions:

  • Shredded carrots
  • Pickled ginger
  • Sriracha mayo

step by step instruction for Wagamama Spicy Teriyaki Vegan “Chicken” Buns:

Get ready to whip up these restaurant-worthy buns at home! Follow these instructions for juicy vegan “chicken,” flavorful teriyaki sauce, and a satisfying assembly:

Part 1: The Vegan “Chicken”

  1. Prep the Jackfruit: In a large bowl, combine the rinsed and drained jackfruit chunks with soy sauce, optional vegan oyster sauce, maple syrup, olive oil, rice vinegar, ginger, garlic powder, smoked paprika, and black pepper. Toss well to coat evenly.
  2. Simmer and Shred: Transfer the jackfruit mixture to a saucepan or pot. Add enough water to cover the jackfruit by about an inch. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the jackfruit is tender and easily shreds.
  3. Shredding Time: Using two forks or your hands, shred the jackfruit into bite-sized pieces, discarding any tough cores. Set aside.

Part 2: The Teriyaki Sauce

  1. Whisk it Up: In a small saucepan, whisk together soy sauce, mirin, sake, brown sugar, rice vinegar, cornstarch mixed with water, ginger, garlic powder, and optional red pepper flakes.
  2. Heat and Thicken: Bring the sauce to a simmer over medium heat, stirring constantly until thickened and glossy. This should take about 5-7 minutes. Set aside.

Part 3: Assembly and Finishing Touches

  1. Steam Buns: While the “chicken” and sauce simmer, prepare your steamed buns according to package instructions or your preferred homemade recipe.
  2. Flavor Fusion: In a large bowl, combine the shredded jackfruit with half of the prepared teriyaki sauce, tossing gently to coat.
  3. Bun Time: Spoon the teriyaki-coated jackfruit into the steamed buns, leaving a bit of space for toppings.
  4. Decorate and Drizzle: Garnish each bun with a sprinkle of sesame seeds and chopped green onions. Drizzle with additional teriyaki sauce if desired.
  5. Optional Extras: Feel free to add some shredded carrots, pickled ginger, or a dollop of sriracha mayo for an extra flavor boost!

Enjoy! Your homemade Wagamama-inspired Spicy Teriyaki Vegan “Chicken” Buns are ready to tantalize your taste buds. Savor the delicious combination of tender jackfruit, sweet and spicy teriyaki sauce, and fluffy buns – all made with plant-based goodness!


  • Let the jackfruit cool slightly before shredding for easier handling.
  • Adjust the amount of teriyaki sauce in the “chicken” and for drizzling according to your preference.
  • Leftover jackfruit mixture and teriyaki sauce can be stored in airtight containers in the fridge for up to 3 days.
  • Experiment with different toppings like sriracha mayo, toasted peanuts, or fresh cilantro for a personalized touch.

Health considerations


  • Rich in Nutrients: Jackfruit is a good source of fiber, vitamin C, potassium, and magnesium. It’s also low in fat and calories compared to chicken.
  • Plant-Based Protein: Soy sauce and optional vegan oyster sauce add a plant-based protein source, essential for building and maintaining tissues.
  • Lower Saturated Fat: Replacing chicken with jackfruit significantly reduces saturated fat intake, promoting heart health.
  • Customizable: You can control the amount of sodium, added sugar, and spice level to suit your dietary needs and preferences.


  • Sodium: Soy sauce and vegan oyster sauce contribute sodium. Opt for low-sodium versions or use less if managing sodium intake.
  • Sugar: Brown sugar in the teriyaki sauce adds sweetness. Consider reducing the amount or using natural sweeteners like maple syrup or date paste.
  • Spice: Red pepper flakes are optional. Adjust the amount based on your spice tolerance.
  • Gluten: Ensure all ingredients are gluten-free if following a gluten-free diet. Choose gluten-free soy sauce, mirin, and buns.


This recipe can be a healthy and delicious option for vegans, vegetarians, or anyone looking for a plant-based meal. By being mindful of sodium, sugar, and spice levels, you can further tailor it to your dietary needs and preferences. Enjoy it as part of a balanced diet rich in fruits, vegetables, and whole grains!

Indulge in the savory delight of Wagamama’s Vegan Vegetable Yaki Soba with Mushroom, featuring stir-fried noodles, crisp vegetables, and flavorful mushrooms. This plant-based twist on a classic Japanese dish is a must-try for a satisfying and wholesome dining experience: Wagamama Vegan Vegetable Yaki Soba with Mushroom Recipe .


Yes! While jackfruit provides a meaty texture, you can replace it with other plant-based options like shredded portobello mushrooms, chickpeas, or lentils. Adjust the cooking time and seasoning accordingly.

It can be! Ensure all ingredients are gluten-free, including soy sauce, mirin, and buns. Opt for gluten-free versions available at most grocery stores.

The recipe has moderate spice due to the optional red pepper flakes. Adjust the amount to your preference, or omit them entirely for a mild version.

  • Sauce Variations: Experiment with other Asian-inspired sauces like peanut sauce, hoisin sauce, or a sweet chili sauce.
  • Toppings Galore: Get creative! Add shredded carrots, pickled ginger, sriracha mayo, toasted peanuts, fresh cilantro, or even a vegan kimchi slaw for extra flavor and texture.
  • Buns on the Go: Use lettuce wraps instead of buns for a low-carb, gluten-free option.

Store leftover shredded jackfruit and teriyaki sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat gently before using.


Craving Wagamama’s delicious vegan buns but want to skip the restaurant trip? This 2024-friendly recipe is your answer! We’ll walk you through making tender, flavorful jackfruit “chicken,” a sweet and spicy teriyaki sauce, all nestled in fluffy steamed buns.

 It’s packed with plant-based goodness, easy to customize to your spice and taste preferences, and perfect for anyone who loves bold Asian flavors or trying new things in the kitchen. So gather your ingredients, put on your apron, and get ready to create a restaurant-worthy meal that rivals your favorite dish! 

Remember, you can adjust the sodium, sugar, and spice levels to fit your needs, and feel free to experiment with different toppings for an extra flavor boost. Enjoy these delicious homemade buns and embark on a taste adventure that will tantalize your buds!

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