Vegan Taiwanese Popcorn Chickpea Chicken is a plant-based twist on the popular street food, combining bold flavors with a satisfying crunch. This recipe uses chickpeas or soy-based alternatives as the main ingredient, seasoned with traditional Taiwanese spices for a flavorful experience.
Ingredients:
- For the Chickpea Base: Chickpeas, mashed to form nuggets, or use soy chunks as an alternative.
- Marinade: Soy sauce, garlic, Chinese five-spice powder, and white pepper.
- Coating: Cornstarch or potato starch for crispiness.
- Frying Oil: Neutral oil, such as vegetable or canola.
Instructions:
- Prepare the Chickpeas: Mash chickpeas until slightly chunky to mimic the texture of chicken. If using soy chunks, hydrate and press out excess liquid.
- Season the Nuggets: Marinate the chickpeas or soy chunks in soy sauce, garlic, Chinese five-spice powder, and white pepper. Let the flavors meld for 15–20 minutes.
- Coat for Crispiness: Toss the marinated chickpeas or soy chunks in cornstarch or potato starch until evenly coated.
- Cook to Perfection: Heat oil in a pan or use an air fryer for a healthier option. Fry until golden brown and crispy.
- Serve: Sprinkle with fresh basil or chili powder for garnish and serve with your favorite dipping sauce.
This vegan alternative delivers the same savory and crispy satisfaction as its traditional counterpart, making it a perfect snack or appetizer!