Vegetarian Crispy Chicken Popcorn
Satisfy your craving for crispy, bite-sized delights with this irresistible Vegetarian Crispy Chicken Popcorn recipe! Made with protein-packed firm tofu, these golden nuggets boast a crunchy panko breadcrumb coating infused with bold seasonings like paprika, cayenne, and garlic powder. The secret to their luscious, tender interior lies in a quick dip in homemade vegan buttermilk made with soy milk and apple cider vinegar. Perfectly fried to a satisfying crunch, these tofu bites are a plant-based twist on a classic snack, ideal for appetizers, game-day spreads, or family dinner sides. Serve them hot with your favorite dipping sauces for a crowd-pleasing treat that's crispy, flavorful, and completely vegetarian!
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Ingredients
- 400 grams firm tofu
- 120 grams all-purpose flour
- 60 grams cornstarch
- 240 milliliters unsweetened soy milk
- 2 tablespoons apple cider vinegar
- 200 grams panko breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters vegetable oil
Directions
Step 1
Start by draining and pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 10 minutes.
Step 2
Cut the tofu into small bite-sized cubes, roughly the size of popcorn chicken.
Step 3
In a shallow dish, combine the soy milk and apple cider vinegar. Stir and let it sit for about 5 minutes to create vegan buttermilk.
Step 4
In another shallow dish, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper.
Step 5
Place the panko breadcrumbs in a separate shallow dish.
Step 6
Dip each tofu cube first in the flour mixture, shaking off any excess. Then dip it into the soy milk mixture, and finally coat it with panko breadcrumbs, pressing gently to adhere.
Step 7
In a large, deep skillet, heat vegetable oil over medium-high heat until hot, but not smoking. You can test if it's ready by dropping a breadcrumb into the oil; it should sizzle immediately.
Step 8
Carefully add the coated tofu cubes to the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally.
Step 9
Use a slotted spoon to remove the tofu from the oil and drain on a plate lined with paper towels.
Step 10
Serve hot with your favorite dipping sauces and enjoy your Vegetarian Crispy Chicken Popcorn!
Nutrition Facts
| Serving size | (1548.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5694.6 |
| Total Fat 474.0g | 0% |
| Saturated Fat 66.3g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3895.4mg | 0% |
| Total Carbohydrate 325.6g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 21.1g | |
| Protein 92.3g | 0% |
| Vitamin D 121.2IU | 0% |
| Calcium 1048.3mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 1223.1mg | 0% |
Source of Calories