Air Fryer Vegan Popcorn Chicken
Crispy vegan popcorn chicken made with soy chunks, soy sauce, cornflour and simple seasonings. These bite-sized soy pieces are lightly crisp outside, chewy inside and cooked with less oil in the air fryer.
Servings: 2
Equipment
- Air fryer
- Mixing bowl
Ingredients
- 100 grams dried soy chunks
- 2 cups boiling water
- 2 tablespoons cornflour
- 2 tablespoons light soy sauce
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- 1 tablespoon vegetable stock powder
- 2 tablespoons oil
Instructions
- Add onion powder, garlic powder and vegetable stock powder to a large heat-safe bowl. Pour in 2 cups boiling water and stir well.
- Add the dried soy chunks and soak for 10 to 15 minutes, or follow the soaking time given on the packet.
- Drain the softened soy chunks. Once cool enough to handle, squeeze them well to remove excess water.
- Transfer the squeezed soy chunks to a bowl. Add light soy sauce and oil, toss thoroughly, then leave to marinate for 10 minutes.
- Sprinkle cornflour over the marinated soy chunks and toss until the pieces have a thin coating.
- Preheat the air fryer at 180°C or 355°F for 5 minutes.
- Arrange the soy chunks in a single layer on air fryer parchment paper. Do not overcrowd the basket.
- Air fry at 180°C or 355°F for 12 to 13 minutes, checking and tossing or turning during cooking if needed.
- Spray oil during the cook.
- Remove once the pieces are browned and lightly crisp around the edges. Serve immediately with your favourite dip.
Notes
Squeeze the soaked soy chunks thoroughly before adding the soy sauce and oil.
Marinate the chunks before adding cornflour so the seasoning has time to absorb.
Add the cornflour only after the 10-minute marinating time.
Keep the soy chunks in a single layer where possible so hot air can circulate around them.
Air fryer models vary, so start checking near the end of the cooking time and cook a little longer if required.
If using parchment paper, keep it weighed down with the soy chunks while the air fryer is running.