Vegetarian Crispy Chicken Popcorn
Get ready to savor the irresistible crunch of Vegetarian Crispy Chicken Popcorn—a plant-based twist on the classic snack that’s perfect for parties, game nights, or simply indulging at home. Crafted from firm tofu and coated in a trifecta of seasoned flour, vegan buttermilk, and golden panko breadcrumbs, this recipe delivers a crispy, flavorful bite with every piece. Spiced with paprika, oregano, and a hint of cayenne pepper, these tofu bites are fried to perfection for a satisfying texture that rivals traditional chicken popcorn. Quick to prepare in under 35 minutes and served with your favorite dipping sauces, this vegetarian treat is ideal for sharing—or keeping all to yourself! Keywords: vegetarian chicken popcorn, tofu bites, crispy tofu recipe, plant-based snack, vegan chicken alternative.
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Recipe Information
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
Instructions
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.
Cut the tofu into small bite-sized cubes, roughly the size of popcorn chicken.
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.
In another shallow dish, mix the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper.
Place the panko breadcrumbs in a separate shallow dish.
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.
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.
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.
Use a slotted spoon to remove the tofu from the oil and drain on a plate lined with paper towels.
Serve hot with your favorite dipping sauces and enjoy your Vegetarian Crispy Chicken Popcorn!
Nutrition Facts
Calories |
5695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.0 g | 608% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 21.1 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1048 mg | 81% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1223 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
