Grab some napkins and your favorite vegan dipping sauce, cause you won't be able to keep your hands off this popcorn chik'un!
Heat your oil to 350°F in a heavy bottomed pot or deep fryer.
In a large mixing bowl, combine the nondairy milk, apple cider vinegar, and hot sauce with a whisk and set aside. In a separate mixing bowl, combine the flour and spices.
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. Place small batches in the frying oil or deep fryer, ensuring not to overcrowd the pieces. They will take 3 to 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 or more hot sauce for dipping. Leftovers will reheat nicely in a frying pan with a small amount of oil.