MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan KFC Style Popcorn Soy Curls
Categories: Appetizer, Copycat, KFC, Vegetarian
Yield: 4 Servings

6 oz Soy curls (170 g)
2 c Vegetable broth (480 ml);
- hot
1 tb Soy sauce (15 ml)
1 tb Neutral oil (15 ml)
1/2 ts Poultry seasoning (0.5 g)
3/4 c Almond milk (180 ml);
- unsweetened
1 tb Lemon juice (15 ml)
1 ts Coconut sugar or
Brown sugar (4 g)
1/2 c All-purpose flour (60 g)
1/2 c Corn starch (80 g)
1 ts Fine sea salt (5 g)
1 ts Ground white pepper (2 g)
1/2 ts Black pepper (1 g);
- freshly ground
1 ts Paprika (3 g)
2 ts Garlic powder (4 g)
1 ts Onion powder (2 g)
1/2 ts Dried thyme (0.5 g)
1/2 ts Dried oregano (0.5 g)
1/4 ts Dried basil (0.25 g)
1/4 ts Ground ginger (0.4 g)
1/4 ts Celery salt (1 g)
1/4 ts Cayenne pepper (0.5 g);
- up to 1/2 ts (1 g)
- (optional)
4 c Vegetable oil (950 ml);
- or enough for about 2"
1/2 c Vegan mayonnaise (120 g)
2 tb Dijon mustard (30 g)
1 tb Maple syrup (20 ml)
1 ts Apple cider vinegar (5 ml)
1/2 ts Garlic powder (1.5 g)
1/4 ts Onion powder (0.5 g)
1/8 ts Smoked paprika (0.3 g)
- (optional)
1 pn Fine sea salt (0.5 g)
Black pepper (0.25 g);
- freshly ground, to taste

Preparation time: 25 minutes
Cooking time: 15 minutes

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.

Rehydrate:

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:

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.

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.

KFC Style Coating:

In a large shallow bowl, whisk together the flour, corn starch, 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 tb (45 to 60 ml) 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.

Continued in part 2

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