Vegan Popcorn Chicken

Vegan Popcorn Chicken is a deliciously crispy and satisfying snack made from plant-based ingredients that mimic the texture and taste of traditional popcorn chicken. Perfect for movie nights or as a party appetizer, this dish is both healthy and full of flavor.

Ingredients

• chickpeas - 1 can (400g), drained and rinsed
• cornstarch - 1/4 cup (30g)
• all-purpose flour - 1/2 cup (60g)
• nutritional yeast - 2 tablespoons (30g)
• smoked paprika - 1 teaspoon
• garlic powder - 1 teaspoon
• onion powder - 1 teaspoon
• black pepper - 1/2 teaspoon
• salt - 1/2 teaspoon
• plant-based milk - 1/2 cup (120ml)
• bread crumbs - 1 cup (100g)
• oil for frying - as needed

Steps

1. Preheat your oven to 200°C (400°F) for baking or heat oil in a deep pan for frying.
2. In a mixing bowl, mash the chickpeas with a fork or potato masher until chunky but not completely smooth.
3. In a separate bowl, combine cornstarch, flour, nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper, and salt.
4. Add the plant-based milk to the dry ingredients and mix until a thick batter forms.
5. Fold in the mashed chickpeas until well coated.
6. Form small nugget shapes from the mixture, then roll each nugget in breadcrumbs until fully coated.
7. If baking, place the nuggets on a lined baking sheet and spray lightly with oil. Bake for 20 minutes, flipping halfway through.
8. If frying, carefully drop the nuggets into the hot oil and fry until golden brown on all sides, about 5-7 minutes. Drain on paper towels.
9. Serve hot with your favorite dipping sauce.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.

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