When we went to the USA recently for our trip to farm sanctuary we were so excited to meet all the amazing animals, but we were also kinda stoked on grocery shopping south of the border. It's just so much greater in so many ways! So we bought our first package of beyond meat and have been saving it for something special. This past weekend was that very occasion and we decided to fry it up and make popcorn chik'un. It was heavenly. The texture is incredible but it's essentially the same as our veggie chicken offerings from gardein or pc blue menu in canada. So you could definitely make this recipe with pc blue menu vegetarian chicken breasts which are revolutionary themselves. Just thaw them and chop them into bite size chunks.
2 C thawed, chopped vegetarian chicken pieces
1 C non-dairy milk
1 tbsp apple cider vinegar
1 tbsp hot sauce
2 C all-purpose flour
2 tsp garlic powder
2 tsp smoked paprika (or regular paprika)
2 tsp onion powder
1 tsp dried oregano
1 tsp sea salt
1 tsp ground pepper
2 C oil (for frying)
In a large mixing bowl combine the non-dairy milk, apple cider vinegar, and hot sauce with a whisk and set aside. In a separate mixing bowl combine the flour and spices. Heat your oil to 350F in a small but deep sauce pan. You want to fry these chik'un pieces up in small batches and not over crowd them in the pot.
Using a pair of tongs, take a handful of the bite size chicken pieces and toss them in the flour mixture, then without shaking off the excess flour pick them up and submerge them in the liquid mixture, then pick them up again and toss them back in the flour. Pick up one or two pieces at a time and submerge them in the hot oil. They will take 3-4 minutes to get golden and crispy.
Lay them onto a rack over top of a baking sheet so that the oil drips off and they dry crispy. I find letting them sit on paper towels affects how crispy they get. Serve immediately with your favourite bbq sauce!
tip: leftovers reheat nicely in a frying pan with a small amount of oil.