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Vegan Spicy Popcorn Chick'n

This vegan spicy popcorn chick'n will impress vegans and non-vegans alike. It's spicy, tender, and perfectly crispy.
Prep Time 25 minutes
Cook Time 1 hour
Course Appetizer
Cuisine American
Servings 4 people (~25 pieces of popcorn chick'n)

Equipment

  • Food Processor or Blender (to make the chipotle mayo dip)

Ingredients
  

To make the seitan chick'n:

  • 1 cup vital wheat gluten*
  • 1/4 cup nutritional yeast
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 3/4 cup vegetable broth
  • 1 tbsp soy sauce

To simmer the seitan chick'n:

  • 2 cups vegetable broth
  • 2 cups water

For the chipotle mayo dip:

  • 1/2 cup vegenaise
  • 2 chipotle peppers in adobo sauce
  • 1 tbsp adobo sauce

To fry the seitan chick'n:

  • 1 cup flour
  • 1/2 tbsp paprika
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1/2 tbsp chili powder
  • 1/2 tsp salt
  • canola oil

Instructions
 

Make the seitan chick'n:

  • In a mixing bowl, whisk together the vital wheat gluten, nutritional yeast, and spices.
  • Add the veggie broth and soy sauce to the mixture and stir to combine.
  • Knead the mixture for ~3 minutes. It will form into a stretchy dough.
  • Break off small pieces of dough (~1-2 tbsp each) to form your chick'n pieces. Keep in mind that these will expand before frying.

Simmer the seitan chick'n:

  • Add the broth and water to a large pot over high heat.
  • Bring the mixture to a boil.
  • Place your chick'n pieces into the boiling mixture.
  • Turn the heat to low and place a lid on the pot. Let simmer for about 20-30 minutes until the pieces have approximately doubled in size.

Make the chipotle mayo dip:

  • If making the chipotle mayo dip to serve the popcorn chick'n with, blend vegenaise, chipotle peppers in adobo sauce, and adobo sauce in a food processor (or blender) until fully combined. Set aside while you fry the chick'n.

Fry the seitan chick'n:

  • In a mixing bowl, whisk together the flour and spices.
  • Add canola oil to a large pot so that it is about 1 - 1 & 1/2 inches high. Place over medium-high heat until hot (~350°F).
  • For each piece of chick'n, remove it from the broth, coat in the flour mixture, and place it in the oil. Fry for a couple of minutes on each side until crispy. You can fry many pieces at a time as long as they're not overlapping.
  • Place chick'n on a paper towel to soak up the excess oil. Enjoy with the chipotle mayo dip or your favorite dipping sauce!

Notes

*Vital wheat gluten is a flour-like substance that is high in gluten and resembles a meaty texture when combined with liquid. You can buy it at many grocery stores or online. It cannot be substituted in this recipe. 
**For reheating, use an air fryer or oven to heat at 400°F until crispy.
Keyword appetizer, delicious, plantbased, vegan, veganchicken, yum