Crispy Vegan KFC Popcorn Chicken in Just 20 Minutes! Recipe
This Crispy Vegan KFC Popcorn Chicken recipe features rehydrated soy curls coated in a flavorful 11-spice seasoning blend and fried to golden perfection. Ready in just 20 minutes, it’s a delicious plant-based alternative to classic popcorn chicken, perfect for a quick snack or meal.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Soy Curls
- 1 cup Soy Curls (Rehydrated in broth for best flavor)
- 1 cup No-Chicken Broth (Vegetable broth can work as a substitute)
For the Coating
- 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
- Rehydrate Soy Curls: Soak the soy curls in no-chicken broth for about 10-15 minutes until fully rehydrated, allowing them to absorb the flavorful liquid and become tender.
- Prepare Coating Mixture: In a mixing bowl, whisk together the cornstarch, all-purpose flour, and the 11-spice seasoning to create a well-seasoned, crispy coating.
- Coat the Soy Curls: Drain the soaked soy curls thoroughly, then dip them into the aquafaba to help the coating stick. Roll each piece in the flour mixture until evenly coated.
- Fry the Popcorn Chicken: Heat oil in a skillet over medium heat and fry the coated soy curls for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain and Serve: Remove the fried soy curls from the oil and place them on paper towels to absorb any excess oil. Serve immediately while hot and crispy.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and verify the seasoning blend is gluten-free.
- Aquafaba can be replaced with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water) or a cornstarch-water slurry for binding.
- Using potato starch instead of cornstarch can add a different texture and crunch to the coating.
- Be cautious with oil temperature to avoid burning; maintain medium heat while frying.
- This recipe works well as a snack, appetizer, or main dish when paired with dipping sauces and sides.
Keywords: vegan popcorn chicken, soy curls recipe, crispy vegan chicken, plant-based snack, quick vegan snack
