Soy Curl "Chicken"
Soy curl "chicken" is a budget-friendly vegan swap for chicken that's crispy on the outside, full of savoury flavour, and super versatile!
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
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 slightly crisp again.
Nutrition
Calories: 336kcal | Carbohydrates: 26g | Protein: 32g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 507mg | Potassium: 106mg | Fiber: 11g | Sugar: 8g | Vitamin A: 405IU | Vitamin C: 0.3mg | Calcium: 211mg | Iron: 7mg