Vegan Popcorn Chicken | The Black News Report

A platter with maple dijon sauce and vegan popcorn chicken.

Whether it’s game day or dinner time with the kiddos, this vegan popcorn chicken is a winner. Tender, juicy soy curls are wrapped in a crunchy KFC-style breading that’ll beat takeout any day. Serve them with creamy maple Dijon sauce and watch them disappear.

I’ve been really into soy curls lately, so I wanted to see if I could use them to make some sort of chicken nugget/popcorn chicken dish. I have a Vegan Chicken Nuggets Recipe that I loosely used as inspiration, but that one uses tofu. Here, I rehydrated some soy curls, gave ’em a quick marinade, and then breaded them with a savoury, slightly spicy KFC-style coating. The results? Insane!

The soy curls fry up beautifully in hot oil. The curls themselves come out tender and succulent, and the breading gets irresistibly crispy, crunchy, and golden-brown. I paired them with a sweet ‘n savoury, creamy maple dijon dipping sauce my toddler loves, but I won’t be mad if you want to experiment with other condiments. Serve this vegan popcorn chicken with a green salad for dinner or as the star finger food at your next game day soirée.

Why Vegan Popcorn Chicken Tastes Better Homemade

I love recreating restaurant classics from scratch, and this crunchy, KFC-inspired popcorn “chicken” is a new favourite. Here’s why:

There’s nothing quite like crispy popcorn “chicken” straight out of the frying oil. The breading is so crunchy, and the soy curls are juicy and tender with the perfect chew. You just can’t get that fresh crunch from takeout.
I’m kind of in love with this dipping sauce. It strikes the perfect balance between tangy, sweet, and savoury. The way it complements the subtle heat from the KFC-style coating is pure perfection.
This vegan popcorn chicken is kiddo- and adult-approved. Our toddler loves the way it tastes and the fun, interactive dipping aspect, and so do we. As a busy mum, that’s a major win.

Labeled ingredients for vegan popcorn chicken.

Notes on Ingredients

Here’s what you’ll need to make this juicy, flavourful KFC-style popcorn “chicken”. See the recipe card below for precise measurements.

Soy Curl “Chicken”

Soy curls – I love these little morsels of plant-powered, protein-packed goodness. They absorb flavours really well and, when prepared properly, they have this satisfying chew I’m obsessed with.
Hot vegetable broth – To hydrate the soy curls. Buy some at the store or try my Homemade Veggies Broth. Hot water would work, but your curls won’t be as flavourful.
Soy sauce – For that rich, umami flavour.
Neutral oil – Avocado oil or refined coconut oil would be great.
Poultry seasoning – Don’t have any? Make your own by whisking together some dried sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
Frying oil – Choose a neutral oil with a high smoke point. I’d go with canola, peanut, or rice bran oil.

Vegan Buttermilk

Unsweetened almond milk – Grab some at the store or try my Homemade Almond Milk Recipe. Unsweetened soy milk would also do the trick.
Lemon juice – To curdle the almond milk, creating a vegan buttermilk. Apple cider vinegar would also do the trick.
Coconut sugar – Or brown sugar. I like a smidge of sweetness here to balance the savoury nature of the dish.

KFC-Style Crispy Coating

All-purpose flour – Or a quality, 1:1 gluten-free flour.
Cornstarch – The cornstarch helps the coating stick to the soy curls.
Seasonings – Fine sea salt, ground white pepper, freshly ground black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, dried basil, ground ginger, celery salt, and cayenne pepper (optional).

Vegan Maple Mustard Dipping Sauce

Vegan mayonnaise – Grab some at the store (check near the tofu) or make your own Creamy Vegan Mayo.
Dijon mustard – I’d go with a finely ground Dijon for a smoother sauce.
Pure maple syrup – That little smidge of sweetness makes all the difference. Agave would also be fine.
Apple cider vinegar – To add some tang. Lemon juice will work in a pinch.
Seasonings – Garlic powder, onion powder, smoked paprika (optional), fine sea salt, and freshly ground black pepper.

How to Make Vegan Popcorn Chicken

Ready to start frying? Here’s a quick look at how to make this crispy, crunchy popcorn “chicken”. For more detailed instructions, scroll to the recipe card below.

Hydrate and Season the Soy Curls

Soaking soy curls in veggie broth. — Soak the soy curls in broth.

Hydrated, drained soy curls in a bowl. — Soak the soy curls in broth.

Rehydrate the soy curls. Place the soy curls in a large bowl and pour the hot vegetable broth over them. Soak for 10 minutes.
Drain and squeeze. Drain the soy curls well, then work in batches to squeeze as much remaining moisture out of the soy curls as possible.
Season. Transfer the squeezed soy curls to a clean bowl and toss with the soy sauce, oil, and poultry seasoning.

Make the Vegan Buttermilk and the KFC-Style Coating

Vegan buttermilk in a bowl. — Mix together the lemon juice and plant milk. Let sit for 10 min.

Whisking coconut sugar into vegan buttermilk. — Mix together the lemon juice and plant milk. Let sit for 10 min.

Make the vegan buttermilk. Whisk together the almond milk and lemon juice. Let the mixture sit for10 minutes before whisking in the coconut sugar.

Whisking together the ingredients for KFC-style breading. — Whisk together the flour, cornstarch, and seasonings.

Adding a little vegan buttermilk to KFC-style coating for vegan popcorn chicken. — Whisk together the flour, cornstarch, and seasonings.

Make the coating. Whisk together the flour, cornstarch, and seasonings. Add 3-4 tablespoons (45–60ml) of the vegan buttermilk, and work it into the mixture until you see small, irregular clumps.

Bread and Fry the Soy Curls

Soaking soy curls in vegan buttermilk. — Dip the soy curls in the vegan buttermilk.

Tossing soy curls dipped in vegan buttermilk in KFC-style breading. — Dip the soy curls in the vegan buttermilk.

Coat the soy curls. Toss the seasoned soy curls in the remaining vegan buttermilk. Lift a few pieces out of the buttermilk, letting excess liquid drip off, and toss with the coating. Arrange on a sheet pan, and repeat with the remaining soy curls.

Frying vegan popcorn chicken in hot oil. — Fry in 350°F (180°C) oil for 3-4 minutes.

Removing fried vegan popcorn chicken from hot oil. — Fry in 350°F (180°C) oil for 3-4 minutes.

Heat the oil. Heat 2 inches of oil over medium-high heat in a heavy-bottomed saucepan.
Fry. Once the oil reaches 350°F (180°C), lower several soy curls into the oil. Fry for 3-4 minutes, turning occasionally until all sides are golden brown. Use a slotted spoon to transfer the fried soy curls to a plate lined with paper towels.
Repeat. Allow the oil to return to 350°F (180°C) and repeat the above step to fry the remaining soy curls.

Make the Sauce and Serve

Make the dipping sauce. Whisk together the vegan mayonnaise, Dijon mustard, maple syrup, apple cider vinegar, and seasonings.
Chill. Refrigerate the sauce for 15-30 minutes.
Serve. Serve hot with the dipping sauce.

Tips for Crispy Popcorn “Chicken”

Frying can be a little tricky, but with a few tips and tricks under your belt, you’ll be a pro in no time:

HOT broth. The veggie broth must be hot. Otherwise, it won’t hydrate the soy curls properly, and you’ll end up with tough, dense popcorn “chicken”.
Immerse the soy curls. When soaking the soy curls in broth, be sure each and every one is fully submerged. Otherwise, you’ll end up with dry spots.
Don’t skip the squeeze. After soaking the soy curls, give them a good squeeze, removing as much excess liquid as possible. This will help them absorb the seasoning and prevent the finished coating from becoming soggy.
For a thicker coating. For a thicker, crunchier coating, dip the coated soy curls back in the vegan buttermilk and coat in the flour mixture a second time. Do this only if you have enough buttermilk and flour mixture remaining.
Oil temp. The oil needs to be as close to 350°F (180°C) as possible. If it’s too cool, you’ll end up with a soggy, oily coating. If it’s too hot, the KFC-style coating will burn before the soy curls are properly cooked. Use a candy thermometer for the most accurate reading.
Be careful. When lowering the soy curls into the hot oil (and when flipping them), be very careful not to splatter yourself with oil. That’s a nasty burn.
Fry in small batches. It’s important not to crowd the pan when frying the soy curl popcorn “chicken”. Crowding the pan will cause the oil temperature to drop too quickly, leaving you with soggy, greasy morsels.

Close-up image of vegan popcorn chicken. One piece is torn in half to reveal the inside.

Serving Suggestions

Whether you’re planning on serving this popcorn “chicken” as an app on game day or as a kid (and adult)-approved main course, you can’t go wrong. When I serve these crispy morsels as an app, I like putting them out with several dipping sauces (this Tartar Sauce and my Strawberry BBQ Sauce are pretty killer) and a couple of other finger foods. They go nicely with these Cheesy Buffalo Cauliflower Wings and/or a simple platter of veggies and Roasted Red Pepper Hummus.

As a lunch or dinner time entrée, I love this vegan popcorn chicken with a Vegan Caesar Salad and/or Lemon Garlic Grilled Zucchini and a steaming heap of Mashed Potatoes. Let me know what you come up with!

Storage and Reheating

Refrigerator: Seal any fully cooled leftovers in an airtight container. This popcorn “chicken” will keep in the fridge for up to 4 days. Note that the coating will get a bit soggy the longer it sits. You can kind of crisp it back up in the oven, though.
Freezer: Once cool, seal popcorn “chicken” in an airtight, freezer-safe container and store it in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating.
To reheat: Spread your leftover soy curl popcorn chicken in a single layer on a baking sheet. Bake, uncovered, at 400°F (200°C) for 5-8 minutes, flipping halfway through. You could also do this in a 400°F (200°C) air fryer or toaster oven.

A platter loaded with vegan popcorn chicken.

More Vegan Chicken Recipes

Check out these other “chicken” recipes every vegan household needs:

Enjoy friends! If you make this vegan popcorn chicken, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!

The form can be filled in the actual website url.

Vegan KFC-Style Popcorn Soy Curls

Whether it’s game day or dinner with the kiddos, this vegan popcorn chicken with maple Dijon sauce is a winner. Tender soy curls are wrapped in a crunchy KFC-style breading that beats takeout any day.

Course Appetizer, Dinner, Lunch, Snack

Cuisine American

Prep Time 25

Cook Time 15

Soaking Time 10

Total Time 50

Servings servings

Calories 637kcal

Author Jessica Hylton

Ingredients

Soy Curl “Chicken”

6 ounces soy curls 170g
2 cups hot vegetable broth 480ml
1 tablespoon soy sauce 15ml
1 tablespoon neutral oil 15ml
½ teaspoon poultry seasoning 0.5g

Vegan Buttermilk

¾ cup unsweetened almond milk 180ml
1 tablespoon lemon juice 15ml
1 teaspoon coconut sugar or brown sugar, 4g

KFC-Style Crispy Coating

½ cup all-purpose flour 60g
½ cup cornstarch 80g
1 teaspoon fine sea salt 5g
1 teaspoon ground white pepper 2g
½ teaspoon freshly ground black pepper 1g
1 teaspoon paprika 3g
2 teaspoons garlic powder 4g
1 teaspoon onion powder 2g
½ teaspoon dried thyme 0.5g
½ teaspoon dried oregano 0.5g
¼ teaspoon dried basil 0.25g
¼ teaspoon ground ginger 0.4g
¼ teaspoon celery salt 1g
¼ to ½ teaspoon cayenne pepper optional, 0.5–1g

For Frying

About 4 cups canola peanut, or rice bran oil (or enough for about 2 inches of oil), 950ml

Vegan Maple Mustard Dipping Sauce

½ cup vegan mayonnaise 120g
2 tablespoons Dijon mustard 30g
1 tablespoon pure maple syrup 20ml
1 teaspoon apple cider vinegar 5ml
½ teaspoon garlic powder 1.5g
¼ teaspoon onion powder 0.5g
⅛ teaspoon smoked paprika optional, 0.3g
Pinch of fine sea salt 0.5g
Freshly ground black pepper to taste, about 0.25g

Instructions

Rehydrate the soy curls

Place the soy curls in a large bowl and pour the hot vegetable broth over them. Stir briefly to make sure all the soy curls are moistened. Let them soak for 10 minutes, or until fully softened.
Drain the soy curls well. Once they are cool enough to handle, squeeze them firmly with your hands to remove as much excess broth as possible. Work in small handfuls and squeeze thoroughly without tearing the soy curls apart. Removing excess liquid helps them absorb the seasoning and prevents the finished coating from becoming soggy.

Season the soy curls

Transfer the squeezed soy curls to a clean bowl. Add the soy sauce, neutral oil, and poultry seasoning. Toss thoroughly until all the pieces are evenly coated.
Set aside while you prepare the vegan buttermilk and crispy coating.

Prepare the vegan buttermilk

In a medium bowl, whisk together the almond milk and lemon juice. Let the mixture sit for about 10 minutes to slightly thicken.
Add the coconut sugar and whisk until well combined.

Make the KFC-style coating

In a large shallow bowl, whisk together the flour, cornstarch, salt, white pepper, black pepper, paprika, garlic powder, onion powder, thyme, oregano, basil, ginger, celery salt, and cayenne pepper, if using. Mix thoroughly so the seasonings are evenly distributed.
Drizzle 3 to 4 tablespoons (45–60ml) of the prepared vegan buttermilk over the flour mixture. Using a fork or your fingertips, gently toss and rub the buttermilk into the flour until small, irregular clumps form throughout the mixture. These little flour clumps will stick to the soy curls and create a crispy, craggy popcorn chicken-style coating.

Coat the soy curls

Add the seasoned soy curls to the remaining vegan buttermilk and toss gently until every piece is evenly coated.
Working with a few pieces at a time, lift the soy curls from the buttermilk, allowing the excess to drip off, and transfer them to the flour mixture.
Toss them in the coating, then gently press the flour mixture onto each piece with your fingers. Make sure the soy curls are completely covered and that some of the small flour clumps stick to the surface.
For a thicker, crunchier coating, you can dip the coated soy curls briefly back into the remaining buttermilk and then coat them in the flour mixture a second time. Do this only if you have enough buttermilk and flour mixture remaining.

Fry the soy curls

Pour about 2 inches of frying oil into a heavy-bottomed saucepan or Dutch oven. Heat the oil over medium to medium-high heat until it reaches 350°F (180°C).
Carefully lower several coated soy curls into the hot oil. Fry in small batches so the pan is not overcrowded and the oil temperature does not drop too much.
Fry for 3 to 4 minutes, gently turning the pieces occasionally, until the coating is deeply golden brown and crisp.
Using a slotted spoon or spider strainer, remove the fried soy curls and transfer them to a wire rack set over a baking sheet or a paper towel-lined plate to drain.
Allow the oil to return to 350°F (180°C) before adding the next batch. Repeat until all the soy curls are fried.

Prepare the dipping sauce and serve

Add the vegan mayonnaise, Dijon mustard, maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper to a small bowl.
Whisk thoroughly until smooth and creamy.
Taste and adjust the flavour if needed. Add a little more maple syrup for sweetness, more Dijon mustard for a stronger mustard flavour, or a little more apple cider vinegar for extra tang.
For the best flavour, refrigerate for 15 to 30 minutes before serving.
Serve the hot, crispy popcorn soy curls with the Vegan Maple Mustard Dipping Sauce.

Notes

HOT broth. The veggie broth must be hot. Otherwise, it won’t hydrate the soy curls properly.
Immerse the soy curls. Be sure all of the soy curls are fully submerged in the veggie broth.
Squeeze well. Removing as much excess liquid as possible from the soy curls helps them absorb the seasoning and crisp up properly.
Oil temp. The oil needs to be as close to 350°F (180°C) as possible for proper frying. Use a candy thermometer for the best reading.
Fry in small batches. Be careful not to crowd the pan when frying the soy curls, as this will cause the oil temperature to drop too much.
Storage. Seal fully cooled vegan popcorn chicken in an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) and reheat on a sheet pan in a 400°F (200°C) oven.

Nutrition