This popcorn chicken recipe is perfect for someone that is vegan and misses that juicy, crunchy burst of flavor they get from popcorn chicken OR someone who is trying to eat more plant based and doesn’t want to give up what they love.

Quick Info

⏱️ 85 min • 🍽️ 4 servings • ⭐ 74%

Nutrition

307 cal • 4g protein • 43g carbs • 12g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Appetizers] • [Dinner] • [Lunch]

Ingredients

• 3 cups warm water
• 1 vegetable bouillon cube
• 2 15-ounce cans of jackfruit
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 2 teaspoons paprika
• ½ teaspoon smoked paprika
• ⅛ teaspoon cayenne
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt, divided, plus more to taste
• 2-3 cups canola oil, for frying
• 1 cup unsweetened non-dairy milk
• 1 tablespoon apple cider vinegar
• 1½ cups all-purpose flour, divided
• ½ teaspoon baking soda
• 2 tablespoons cornstarch

Instructions Preview

1. In a medium bowl, combine the warm water a…
2. Drain the jackfruit and rinse under cold w…
3. Preheat the oven to 375°F (190°C). Line a …

…and 10 more steps

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Recipe by: Merle O'Neal, Karlee Rotoly • From: Goodful