Vegan Popcorn Chik'n


Vegan, Dairy-free

Meal Type
Snacks & Finger food
Author
The Viet Vegan
Serves
6
Preparation Time
20 minutes
Cooking Time
25 minutes

Ingredients

Base

  • 2 cups dried soy chunks

Stock

  • 3 cups chicken stock
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tsp salt

Dredge

  • 1/2 cup corn flour
  • 1/2 cup plain flour
  • 3/4 cup stock from soy chunks

Crumb

  • 1 cup bread crumbs
  • 1 Tbsp garlic powder
  • 1 Tbsp lemon pepper spice
  • 1/2 tsp salt

Dip

  • 1 Tbsp fresh dill, chopped
  • 1/3 cup sour cream or Cashew cream with lemon juice
  • A dash of salt and pepper

Instructions

  1. In a large bowl, combine soy chunks, mashed garlic, ginger, 1 tsp salt and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft.
  2. Heat a pot with about an inch of oil on medium high heat.
  3. Mix together 1/2 cup flour and 3/4 cup vegetable broth from the soaking soy chunks and whisk until no lumps remain. Divide between two bowls.
  4. Once the chunks are soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture.
  5. Transfer the chunks to a ziploc bag with 1/2 cup cornstarch. Shake until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon pepper, and salt.
  6. Fry the chunks in oil in batches until golden. You may need to push them around to fry all sides because they tend to like to float in one way.
  7. Remove and drain on a paper towel.
  8. In a food processor, blend the dill, sour cream, salt and pepper to make the dip.
  9. Serve the fried chunks with dip and enjoy!