Vegan Popcorn Chicken

This crispy fried soy chunks recipe delivers a satisfying crunch with every bite, while the inside remains tender and flavorful. The soaking process in seasoned broth ensures that the soy chunks are infused with savory flavor, making them more than just a blank canvas. The combination of a buttermilk-like wet batter and a seasoned flour coating creates a perfectly crispy and golden exterior. The subtle heat from the cayenne pepper, the smoky depth of paprika, and the familiar flavors of garlic and onion powder make each bite packed with delicious, well-rounded taste.

The soy chunks, with their hearty texture, are a fantastic plant-based substitute for fried chicken, and the double-layered coating gives them an irresistible crunch that pairs beautifully with a creamy or spicy dipping sauce. Frying them to golden perfection enhances the richness, while the cornmeal adds an extra layer of crispiness for even more texture. Whether served as an appetizer, snack, or part of a main meal, these crispy soy chunks are sure to impress with their bold flavors and delightful contrast between the crunchy exterior and the juicy, tender inside.

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Popcorn "chicken"

Yield: 2

Author: Ori Harrington

Prep time: 10 MinCook time: 10 MinInactive time: 20 MinTotal time: 40 Min

Ingredients

Chickn

• 2 cups dry soy chunks
• 2 cup "chickn" broth or vegetable broth
• 1 tbsp. soy sauce
• 1/2 tsp. liquid smoke
• canola oil for frying

Wet batter

• 2/3 cups of non-dairy milk (I used Silk - Soy)
• 1 tbsp. apple cider vinegar
• 1 tbsp. lemon juice
• 1/3 cup all propose flour

Dry batter

• 2/3 cup all propose flour
• 1 tbsp. garlic powder
• 1 tsp. cayenne pepper
• 1/2 tsp. paprika
• Salt and pepper to taste

Instructions

1. Bring the vegetable broth to a boil in a medium saucepan. Remove from heat and add the soy chunks. Cover and let soak for 20 minutes. This step ensures the soy chunks absorb flavor and become tender.
2. While the soy chunks are soaking, start on the coating.
3. Wet mix: In a small bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly, creating a "buttermilk" effect. After 5 minutes, whisk in ½ cup of the flour to make a smooth batter.
4. Dry mix: In a separate shallow dish, combine the remaining ½ cup of flour, cornmeal (if using), garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
5. Drain the soy chunks
6. Once the soy chunks are done soaking, drain them well but don't squeeze out all the liquid. Keeping some moisture helps them stay tender on the inside while achieving a crispy coating on the outside.
7. Working one at a time, take a soy chunk, dip it in the wet batter, ensuring it's fully coated. Then, immediately dredge it in the dry mix, pressing lightly to ensure the flour mixture adheres well. Repeat with the remaining chunks.
8. Heat a large skillet or deep frying pan over medium-high heat and add enough vegetable oil to cover the bottom by about ¼ inch. Once the oil is hot (about 350°F/175°C), carefully add the coated soy chunks in batches, making sure not to overcrowd the pan. Fry each side for 2-3 minutes, or until golden brown and crispy. Flip and repeat on the other side.
9. Drain and cool
10. Once fried, transfer the soy chunks to a plate lined with paper towels to drain excess oil. Allow them to cool slightly for a few minutes before serving.
11. Enjoy the crispy soy chunks on their own, or pair them with your favorite dipping sauce like vegan ranch, BBQ sauce, or spicy sriracha mayo.

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Soy Chunks

Nutrition Facts

Calories

443

Fat (grams)

9 g

Sat. Fat (grams)

1 g

Carbs (grams)

66 g

Fiber (grams)

7 g

Net carbs

59 g

Sugar (grams)

8 g

Protein (grams)

22 g

Sodium (milligrams)

1589 mg

Cholesterol (grams)

0 mg