Vegan Sweet and Sour…. Popcorn Chick’n? Yep! A twist on a Chinese classic! I used Vegan Fried Chick’n’s Popcorn Chick’n for this recipe and it turned out AMAZING. You could definitely make the sauce and use it to coat deep fried tofu or other vegan proteins too, my advice would definitely be to choose something deep fried!
Vegan Sweet and Sour Popcorn Chicken
Vegan Sweet and Sour Popcorn Chicken
An easy sweet and sour sauce for pre-made popcorn-chicken!
Ingredients
Ingredients
- 2 tbsp cooking oil
- 400 g vegan popcorn chick'n (I used Vegan Fried Chick'n)
- 1/2 green capsicum/bell pepper, chopped into bite sized chunks
- 1/2 red capsicum/bell pepper, chopped into bite sized chunks
- 1 onion, chopped into large chunks
- 3 slices ginger
- 3 cloves garlic, minced
- 3/4 cup pineapple pieces, drained (save the juice!)
- cooked rice, to serve
Sweet and Sour Sauce
- 1/3 cup pineapple juice (from the tin)
- 1/4 cup white sugar
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce spring gully brand is vegan
- 1 tbsp oyster sauce
- 1/2 tbsp cornstarch
- 1/4 cup water
Instructions
- PREPARE THE INGREDIENTS AND THE SAUCE. Chop all your veggies. Mix all sauce ingredients except the water and cornstarch in a bowl.
- COOK THE POPCORN CHICKEN. Cook the popcorn chicken according to instructions (I air-fried mine for 8 minutes at 190ºC) and set aside.
- PUT IT ALL TOGETHER. Heat the oil in a large wok or fry pan. Add the onion and cook for a few minutes until a little translucent. Add garlic, ginger and capsicum and fry for a few more minutes. Add the sauce mix and pineapple and stir. Mix together the cornstarch and water, add to the wok and stir in. Add the cooked popcorn chicken and toss to coat. Serve immediately with hot rice!
Tried this recipe?Let us know how it was!
