Popcorn ‘Chick’n’

Servings: Serves: 4

Nutritional Information:

Per serving (191g)

Calories 458, Fat 6.9g, Saturates 0.8g, Carbohydrate 81g, Sugars 7.3g, Fibre 8g, Protein 23g, Salt 1.8g




Preheat the oven to 200°C/400°F/Gas 6 (or if using an air fryer, heat to 200°C). In a large bowl, combine the soya chunks, 1 tsp garlic powder and enough stock to cover the soya chunks. Soak for about 20 minutes or until the chunks are soft and rehydrated. Squeeze out any excess liquid and set aside for later use.


In another bowl, mix together 60g (½ cup) of rice flour, 2 tsp of garlic powder, onion powder, smoked paprika, rosemary (if using), salt and pepper, and then set aside.


In a jug, mix together the soya milk, maple syrup and apple cider vinegar and set aside for 10 minutes to curdle – this will make vegan buttermilk.


Once the buttermilk is ready, pour it into the rice flour mix and whisk to form a batter. Then, add 4 tbsp of the vegetable stock that was left over from the soya chunks.


Start adding the soya chunks into this mix, a small batch at a time, ensuring they are completely coated in batter. Then, in a separate shallow dish, toss the battered chunks in the remaining rice flour.


Dip the coated chunks back into the batter, then toss them in a bowl of panko breadcrumbs, before placing them on an oven tray and covering them with a little vegetable oil. Cook the chunks in the oven for about 20 minutes, or until they begin to brown. Serve with your favourite dipping sauces.


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