Get ready for a flavor explosion with our Vegan Taiwanese Popcorn Chickpea ‘Chicken’ recipe! It’s a tasty twist on a classic dish that’s sure to delight your taste buds.
Ingredients:
– 1 can (15 ounces) chickpeas, drained and rinsed
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– 1/2 teaspoon ground ginger
– 1 cup plant-based milk (such as almond or soy milk)
– Vegetable oil, for frying
– Sweet chili sauce or your favorite dipping sauce, for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Pat the drained chickpeas dry with paper towels to remove excess moisture.
3. In a shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and ground ginger.
4. Pour the plant-based milk into another shallow bowl.
5. Dip each chickpea into the plant-based milk, then dredge it in the flour mixture until well coated. Set aside on a plate.
6. Heat vegetable oil in a large skillet over medium heat.
7. Once the oil is hot, carefully add the coated chickpeas to the skillet in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy.
8. Remove the fried chickpeas from the skillet and place them on a baking sheet lined with parchment paper.
9. Once all the chickpeas are fried, transfer the baking sheet to the preheated oven and bake for an additional 10-12 minutes to ensure they are crispy and fully cooked through.
10. Remove from the oven and let cool slightly before serving.
11. Serve the crispy chickpeas with sweet chili sauce or your favorite dipping sauce on the side.
Enjoy this vegan twist on Taiwanese popcorn chicken! These crispy chickpeas are packed with flavor and make for a delicious appetizer or snack.