Taiwanese-Style Popcorn “Chicken” (Vegan Recipe)

Ingredients

• 90 g (makes 280 g rehydrated)dry soy chunks
• 1 tbspsoy sauce
• 1 tbspShaoxing wine
• ½ tspChinese five spice powder
• ¼ tspsalt
• ½ tspsalt
• ½ tspChinese five spice powder
• 60 g (½ cup)cornflour or potato starch
• as neededneutral oil
• a handfulfresh Thai basil or sweet basil (optional)
• a pinchChinese five spice powder
• a pinch, or to tasteonion salt or sea salt
• a pinch, or to tastewhite pepper or ground black pepper

Instructions

1. 1

   Rehydrate soy

   Soak the soy chunks in room-temperature water overnight. If short on time, soak them in hot water for 20–25 minutes, or until doubled in size.

2. 2

   Season the chunks

   Squeeze the water from each soy chunk and put them in a large bowl. Add the soy sauce and Shaoxing wine while mixing, then sprinkle in ½ tsp five spice and ¼ tsp salt. Mix to coat and leave to marinate for 10 minutes.

3. 3

   Heat the oil

   Set a large wok or pan over the heat and add enough neutral oil to submerge at least half the soy chunks. Let the oil get very hot.

4. 4

   Mix the coating

   Meanwhile, combine the cornflour or potato starch with ½ tsp salt and ½ tsp Chinese five spice in a bowl.

5. 5

   Coat the chunks

   Add half of the starch mixture to the soy chunks. Once they have absorbed some of it, add the remaining mixture and mix well until the pieces are evenly coated and look white with starch.

6. 6

   Check the oil

   Look for small bubbles in the oil. To test it, add a small piece of soy; the oil is ready if it bubbles straight away.

7. 7

   Fry until golden

   Carefully add the soy pieces without overcrowding the pan. Cook in one batch in a large pan or in 2–3 batches in a smaller one. Fry for 2–3 minutes, turning the pieces if needed, until golden brown all over.

8. 8

   Drain and season

   Lift the golden pieces out of the oil and drain them in a strainer. While they are still hot, sprinkle over some of the pinch of five spice, onion salt or sea salt, and pepper; mix and add more to taste if needed.

9. 9

   Fry the basil

   If using basil, add the leaves to the oil and fry for 4–5 minutes until translucent and crisp. Take care: the leaves can splatter, especially if they have water droplets on them.

10. 10

    Strain the oil

    Strain out any starch pieces left in the oil and let it cool before storing. The neutral-flavoured oil can be reused another 1–2 times.

What is Taiwanese-style popcorn chicken?

Taiwanese-style popcorn chicken is a bite-sized, seasoned fried snack, often associated with street-food stalls and bubble tea shops. This plant-based take is inspired by the version the recipe’s author enjoyed growing up.

Rehydrated soy chunks stand in for chicken, while five spice, pepper and crisp basil bring the familiar aromatic, crunchy appeal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 22g protein, 43g carbs, 7g fat.

The soy chunks supply most of the protein and some of the carbohydrates, while the starch coating contributes much of the rest of the carbohydrate. The frying oil contributes fat; pair a portion with vegetables or salad for a more balanced plate.

Why use soy chunks?

Rehydrated soy chunks provide a substantial, chewy centre beneath the crisp coating. Squeezing out their soaking water helps them take on the soy sauce, Shaoxing wine and seasonings.

Build an even coating

Split the starch mixture: adding half first lets it cling to the marinated chunks before the rest goes in. Mix thoroughly until the pieces look white and are well covered; this coating is key to their crisp finish.

Get the oil ready

Use enough neutral oil to come at least halfway up the chunks, and heat it until a small test piece bubbles immediately. Fry in batches if necessary, leaving room for the pieces to cook rather than crowding them.

Look for golden pieces

The chunks need 2–3 minutes in the oil, with turning if they are not fully submerged. Take them out when golden brown, then season while hot so the finishing spices and salt cling.

Crisp the basil safely

Basil is optional, but its crisp leaves add an aromatic contrast to the savoury soy pieces. Dry the leaves carefully before frying: moisture can make the hot oil splatter.

Serve while crisp

These are best eaten soon after frying, when the coating is at its crunchiest. Serve them as a snack or alongside a simple meal; rice or a fresh salad makes an easy accompaniment.

Recipe notes & tips

• Squeeze the rehydrated soy chunks well before marinating so excess water does not dilute the seasoning.
• Give the chunks the full 10 minutes to marinate before coating.
• Add the starch in two stages and mix until every piece is covered.
• Test the oil with one small piece before adding the rest.
• Fry in batches if the pan is crowded, and turn the chunks if they are not fully submerged.
• Dry basil leaves thoroughly before putting them in the hot oil.

Variations

• Choose potato starch: use it in place of cornflour for the coating.
• Use sweet basil: swap it for Thai basil, as suggested in the ingredient list.
• Adjust the pepper: finish with ground black pepper instead of white pepper.
• Change the salt: use sea salt in place of onion salt for the finishing sprinkle.
• Skip the basil: leave it out for a simpler, still-seasoned batch.

Common mistakes to avoid

• Wet soy chunks: squeeze out their soaking water before adding the marinade.
• Uneven coating: add the starch in two stages and mix until the pieces look white.
• Cool oil: wait for small bubbles and test with one piece before frying.
• Crowded pan: cook in 2–3 batches in a smaller pan so the pieces can crisp.
• Damp basil: dry the leaves first to reduce splattering in the oil.
• Over-seasoning: add the finishing salt, five spice and pepper gradually, tasting as you go.

How to store

For the best crunch, eat the fried soy chunks soon after cooking. To store the oil, strain out the starch pieces and let it cool before transferring it to a suitable container; the recipe says it can be reused another 1–2 times.

Frequently asked questions