Crispy Vegan KFC Popcorn Chicken in Just 20 Minutes! Recipe
Introduction
If you’re craving crispy, flavorful vegan fried chicken, this Crispy Vegan KFC Popcorn Chicken is a quick and satisfying option. Ready in just 20 minutes, it offers a delightful crunch and bold seasoning that everyone will enjoy.
Ingredients
- 1 cup Soy Curls (Rehydrate in broth for best flavor)
- 1 cup No-Chicken Broth (Vegetable broth can work as a substitute)
- 1/2 cup Aquafaba (Can substitute with flax eggs or a cornstarch-water mix)
- 1/2 cup Cornstarch (Consider using potato starch for a different crunch)
- 1 cup All-Purpose Flour (Opt for gluten-free flour if needed)
- 2 tablespoons 11-Spice Seasoning (Or substitute with salt, pepper, and paprika)
Instructions
- Step 1: Soak the soy curls in no-chicken broth until fully rehydrated, about 10-15 minutes.
- Step 2: In a mixing bowl, whisk together the cornstarch, all-purpose flour, and the 11-spice seasoning.
- Step 3: Drain the soaked soy curls, dip them into aquafaba, and roll them in the coating mixture.
- Step 4: Heat oil in a skillet and fry the coated soy curls for about 5-7 minutes until golden brown.
- Step 5: Remove from oil and place on paper towels to absorb excess oil. Serve immediately.
Tips & Variations
- Use potato starch instead of cornstarch for a slightly different, lighter crunch.
- Try gluten-free flour to make this recipe suitable for gluten-sensitive diets.
- If you don’t have aquafaba, substitute with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water) or a cornstarch-water slurry.
- Customize the 11-spice seasoning by adding chili powder or garlic powder for extra flavor.
Storage
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for 8-10 minutes to help restore the crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the popcorn chicken instead of frying?
Yes, for a healthier option, bake the coated soy curls on a greased baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through until crispy.
What can I use if I don’t have soy curls?
You can substitute with firm tofu or seitan, but note that cooking times and texture will vary slightly.
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Crispy Vegan KFC Popcorn Chicken in Just 20 Minutes! Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Crispy Vegan KFC Popcorn Chicken recipe delivers a flavorful, crunchy, and plant-based alternative to the classic fried chicken bites. Made with rehydrated soy curls and a blend of spices, coated in a crispy flour and cornstarch mixture, then pan-fried to golden perfection, it’s ready in just 20 minutes and perfect for a quick, satisfying vegan snack or meal.
Ingredients
Soy Curl Preparation
- 1 cup Soy Curls (Rehydrate in broth for best flavor)
- 1 cup No-Chicken Broth (Vegetable broth can work as a substitute)
Coating Mixture
- 1/2 cup Cornstarch (Consider using potato starch for a different crunch)
- 1 cup All-Purpose Flour (Opt for gluten-free flour if needed)
- 2 tablespoons 11-Spice Seasoning (Or substitute with salt, pepper, and paprika)
Binding & Frying
- 1/2 cup Aquafaba (Can substitute with flax eggs or a cornstarch-water mix)
- Oil for frying (such as vegetable or canola oil)
Instructions
- Rehydrate Soy Curls: Soak the soy curls in no-chicken broth until fully rehydrated, about 10-15 minutes. This allows the soy curls to absorb flavor and soften properly for frying.
- Prepare Coating Mixture: In a mixing bowl, whisk together the cornstarch, all-purpose flour, and the 11-spice seasoning. This dry mix creates the crispy exterior of the popcorn chicken.
- Coat Soy Curls: Drain the soaked soy curls and dip them into the aquafaba, which acts as a vegan binder. Then roll them thoroughly in the flour mixture ensuring an even coating.
- Fry the Soy Curls: Heat oil in a skillet over medium heat. Fry the coated soy curls for about 5-7 minutes until they turn golden brown and crispy on all sides, turning occasionally for even cooking.
- Drain and Serve: Remove the fried soy curls from the oil and place them on paper towels to absorb excess oil. Serve the crispy vegan popcorn chicken immediately for the best texture and flavor.
Notes
- For added flavor, soak soy curls in broth overnight.
- Use gluten-free flour and cornstarch to make this recipe gluten-free.
- Aquafaba can be substituted with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) if preferred.
- Ensure oil temperature is medium to avoid burning and ensure even cooking.
- Leftovers can be reheated in an air fryer or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegan American
Keywords: vegan popcorn chicken, vegan fried chicken, soy curl recipe, plant-based snack, crispy vegan chicken, KFC style vegan chicken
