









The popular golden, crunchy, bite sized popcorn chicken goes all vegan in our kitchen.

A hot favorite with the kids and adults is the popcorn chicken; you get it in a cup in various fast foods – great finger foods for snacks or on the go. Arjun came up with this vegan versions and I bet it tastes as good as the real chicken. We have used the soy proteins/TVP here, commonly known as Nutrela and easily available in all Indian grocery stores as nuggets or granules. The nuggets work best for this recipe. We have double coated the nuggets for a thicker and crunchier outside; do it once if you are lazy or do not need a thick and crunchy coat.

Ingredients:

1.5 Cups Dry Soy Chunks or Nuggets/TVP

Water 2 Garlic Cloves, Mashed 1″ Ginger, Grated Salt

For the coating:

1/4- 1/2 cup (7 approx. tablespoon) All Purpose Flour (adjust amount, a little more or less)

1/2 Cup Corn Starch/Corn Flour 1 Cup Water Salt Black Pepper Garlic Powder Any other spice if you want to use (Optional)

1 Cup Bread Crumbs Oil for deep frying

Updated the amount of all purpose flour. there was a mistake in the previous mentioned amount.



Preparation:

Boil about 4 Cups of water with mashed garlic and grated fresh ginger. Stir in 1/2 teaspoon of salt & add the soy chunks/nuggets to the water. Cover & Soak for about 15 Minutes. There is no harm done if they soak longer than 15 minutes. Just don’t leave it overnight:-)

Drain the Soy Chunks, and cool. Gently squeeze out some water out of the nuggets (by wrapping them in a cheese cloth or paper towels or between the palm of your hands), they will still stay soft after doing this. Set the nuggets aside.

Combine the all purpose flour and one cup of water and stir till smooth and lump free. Divide this thick batter in to 2 equal halves in two wide bottomed bowls/deep dishes.

In a zip lock bag pour in the corn flour/corn starch.

In another zip lock bag, combine the bread crumbs, black pepper, salt and garlic powder (+ any other spices if you are using them). Shake them till well combined.

Take all the nuggets and add them to one of the bowls containing the flour batter. Toss them well till all the nuggets are well coated on all sides. Toss all the batter coated nuggets into the zip lock bag containing the corn flour/corn starch. Lock the back and give a good shake till all the nuggets are coated with the corn flour.

Pour out the nuggets into the other bowl/dish containing the flour batter. Toss again till the nuggets are well coated on all sides. Now pour out the nuggets in the bag with the bread crumbs and spices. Shake the bag really really well to coat the nuggets evenly on all sides.

Heat oil and a pan. (There should be enough oil for the nuggets to be completely deep fried); You will know that the oil is hot and ready, when you drop a pinch of bread crumb in the oil and it sizzles back right up to the top. Add the nuggets to the oil and fry them till golden brown. (If you have used a smaller pan, fry them in batches). Drain on a paper towel.

Serve hot with your favorite sauce/ketchup/chutney.