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

Title: Vegan KFC Style Popcorn Soy Curls PT 2
Categories: Appetizer, Copycat, KFC, Vegetarian
Yield: 4 Servings

See part 1

Coat:

Add the seasoned soy curls to the remaining vegan buttermilk and toss
gently until every piece is evenly coated.

Working with a few pieces at a time, lift the soy curls from the
buttermilk, allowing the excess to drip off, and transfer them to the
flour mixture.

Toss them in the coating, then gently press the flour mixture onto
each piece with your fingers. Make sure the soy curls are completely
covered and that some of the small flour clumps stick to the surface.

For a thicker, crunchier coating, you can dip the coated soy curls
briefly back into the remaining buttermilk and then coat them in the
flour mixture a second time. Do this only if you have enough
buttermilk and flour mixture remaining.

Fry:

Pour about 2" of frying oil into a heavy-bottomed saucepan or Dutch
oven. Heat the oil over medium to medium-high heat until it reaches
350?F (180?C).

Carefully lower several coated soy curls into the hot oil. Fry in
small batches so the pan is not overcrowded and the oil temperature
does not drop too much.

Fry for 3 to 4 minutes, gently turning the pieces occasionally, until
the coating is deeply golden brown and crisp.

Using a slotted spoon or spider strainer, remove the fried soy curls
and transfer them to a wire rack set over a baking sheet or a paper
towel-lined plate to drain.

Allow the oil to return to 350?F (180?C) before adding the next
batch. Repeat until all the soy curls are fried.

Dipping Sauce:

Add the vegan mayonnaise, Dijon mustard, maple syrup, apple cider
vinegar, garlic powder, onion powder, smoked paprika (if using),
salt, and black pepper to a small bowl.

Whisk thoroughly until smooth and creamy.

Taste and adjust the flavour if needed. Add a little more maple syrup
for sweetness, more Dijon mustard for a stronger mustard flavour, or
a little more apple cider vinegar for extra tang.

For the best flavour, refrigerate for 15 to 30 minutes before serving.

Serve the hot, crispy popcorn soy curls with the Vegan Maple Mustard
Dipping Sauce.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/vegan-popcorn-chicken/>

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