Soy Curl “Chicken”
This soy curl “chicken” is one of those easy vegan recipes you’ll keep coming back to! It’s packed with protein and works so well as a building block for delicious plant-based meals.
If you’re looking for a plant-based chicken substitute that doesn’t cost a fortune, that’s packed with protein, and that has a pleasing texture, soy curl chicken is it. Soy curls soak up any flavours you add, and in this recipe we use an all-purpose seasoning blend that gives you a versatile chicken sub. They’re pan-fried until crispy on the edges, ready to add to pasta, sandwiches, salads, and more. (I love these for BBQ soy curl chicken too!)
Why This Soy Curl “Chicken” Works So Well
I’ve tried every store-bought chicken substitute out there at this point, but I always return to soy curls. They’re budget-friendly and there are endless ways to use them!
- Chewy with a little bit of crispiness. Soy curls are satisfyingly chewy like meat, and light coating of cornstarch helps them develop a slightly crisp exterior.
- Full of flavour. A blend of spices and umami ingredients gives this soy curl chicken lots of savoury depth.
- Super versatile. Toss them in your favourite sauce, or add them to just about anything. (Try this soy curl chicken Alfredo!)
Notes on Ingredients
Here’s what you’ll need to make this soy curl “chicken.” Scroll down to the recipe card for exact measurements and full instructions.
- Soy curls – While these aren’t available at every grocery store, you should be able to find them at natural food stores and, of course, online.
- Vegetable broth – Rather than using water, I use vegetable broth, which adds flavour in addition to hydration.
- Seasonings – Salt, black pepper, paprika, onion powder, garlic powder, and Italian seasoning. You can also add cayenne if you’d like a kick!
- Nutritional yeast – Nutritional yeast has a fantastic umami flavour that works well for mimicking chicken.
- Soy sauce – Or tamari for a gluten-free option.
- Oil – Some to help the coating stick and some for cooking.
- Mushroom seasoning or poultry seasoning – Optional, but recommended for extra umami flavour.
- Cornstarch – This is what makes the chicken crispy on the outside.
How to Make Soy Curl “Chicken”
Below you’ll find step-by-step photos showing the process of making this recipe, but the full instructions are in the recipe card at the bottom of the post.
- Rehydrate the soy curls. Place them in a bowl and pour over enough hot broth to cover. Let them sit until softened and plump.
- Remove excess moisture. Gently squeeze out the liquid so the soy curls are hydrated but not wet. Set aside a little of the soaking liquid.
- Season thoroughly. Toss the soy curls with the spices, soy sauce, oil, and nutritional yeast until evenly coated. If needed, add a splash of the reserved broth to help everything distribute evenly.
- Coat for crispiness. Sprinkle in the cornstarch and mix well, pressing it into the soy curls so it sticks.
- Pan-fry. Heat oil in a skillet over medium heat and cook the soy curls, letting them sit undisturbed at times so they develop golden edges. Stir occasionally until crispy all around.
- Drain and finish. Transfer to a paper towel-lined plate to remove excess oil, then taste and adjust seasoning if needed.
Tips and Variations
- Don’t skip squeezing. Removing excess liquid is important for getting a good sear and crispy soy curls.
- Let them sit in the pan. Giving them time in the pan without stirring also helps create those crispy edges.
- Switch up the flavours. Toss with BBQ sauce (like my roasted strawberry BBQ sauce!), sweet and sour sauce, orange sauce, or gochujang sauce for different variations.
Serving Suggestions
Add this soy curl chicken to sandwiches and wraps, tacos, or meal bowls, or stir them to into pasta, salads, or stir-fries. They’d be great with my Thai quinoa salad and garlic noodles!
Storage and Reheating
- Refrigerator: Store leftover soy curl chicken in an airtight container for up to 4 days.
- To reheat: Warm in a skillet over medium heat until heated through and re-crisped on the outside.
More Vegan Dinner Recipes
Enjoy friends! If you make this soy curl chicken recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Soy Curl “Chicken”
Ingredients
- 2 cups dehydrated soy curls, 80g
- Hot vegetable broth, enough to cover (about 1 cup or 240mL); I like to use a cup of hot water mixed with 1 teaspoon of better than bouillon seasoned vegetable base or no chicken
- 1/2 teaspoon salt, 3g
- 1/2 teaspoon black pepper, 1g
- 1 teaspoon paprika, 2g
- 1 teaspoon onion powder, 2g
- 1 1/2 teaspoons garlic powder, 4g
- 1/2 teaspoon Italian seasoning, 1g
- 1 tablespoon nutritional yeast, 10g
- 1 teaspoon oil, 5mL
- 1 teaspoon soy sauce, 5mL
- 1/4 teaspoon cayenne pepper, optional (0.5g)
- 1/4 teaspoon mushroom seasoning or poultry seasoning, optional (0.5g)
- 2 tablespoons cornstarch, 16g, sifted
- 2 –3 tablespoons oil for frying, 30–45mL
Instructions
- In a bowl, add the soy curls in with your broth. I usually add just enough broth to cover the soy curls so that it fully soaks up the liquid. I prefer hot broth since it soaks up the liquid faster. Let the soy curls sit for about 5-10 to fully soak up the liquid.
- Before adding your seasonings, squeeze out any excess liquid from your soy curls. We want them hydrated, not soaked or dripping wet. Reserve this liquid so that if you over squeeze it, you can add back in a tablespoon or two.
- Add your soy curls back in your bowl and add your salt, black pepper, paprika, onion powder, garlic powder, nutritional yeast, oil, soy sauce and the optional cayenne pepper. If you have the mushroom powder or poultry seasoning add it in too. If everything is looking too dry or not absorbing all of the seasonings, add back in 1-2 tablespoons of the veggie broth that you just squeezed out of your soy curls until it's no longer looking dry. If more liquid is needed, do a tablespoon at a time. Add in your cornstarch and toss to coat until all of your soy curls are thoroughly coated, pressing the cornstarch into the soy curls so it adheres and creates a crispy coating.
- In a pan over medium heat, heat your oil. Once heated, add in your soy curls, separating with your tongs or spatula any pieces stuck together. Cook for 5–8 minutes, allowing the soy curls to sit undisturbed for 1–2 minutes at a time so they can brown, then stir occasionally until the outsides are nice and crispy and golden brown.
- Remove onto a paper towel to drain any excess oil. Taste and add a pinch of salt if needed.
- You can enjoy as is, or you could add BBQ sauce, or one of my other sauces such as my sweet and sour sauce, gochujang sauce or orange sauce.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
