MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soy Curl "Chicken"
Categories: Vegetarian
Yield: 4 Servings

2 c Dehydrated soy curls (80 g)
Vegetable broth; hot
1/2 ts Salt (3 g)
1/2 ts Black pepper (1 g)
1 ts Paprika (2 g)
1 ts Onion powder (2 g)
1 1/2 ts Garlic powder (4 g)
1/2 ts Italian seasoning (1 g)
1 tb Nutritional yeast (10 g)
1 ts Oil (5 ml)
1 ts Soy sauce (5 ml)
1/4 ts Cayenne pepper (0.5 g)
- (optional)
1/4 ts Mushroom seasoning or
- poultry seasoning (0.5 g)
- (optional)
2 tb Cornstarch (16 g); sifted
2 tb Oil (30 ml);
- up to 3 tb (45 ml),
- for frying

Preparation time: 10 minutes
Cooking time: 10 minutes

Soy curl "chicken" is a budget-friendly vegan swap for chicken that's
crispy on the outside, full of savoury flavour, and super versatile!

In a bowl, add the soy curls in with your broth. I usually add just
enough broth to cover the soy curls so that it fully soaks up the
liquid. I prefer hot broth since it soaks up the liquid faster. Let
the soy curls sit for about 5 to 10 minutes to fully soak up the
liquid.

Before adding your seasonings, squeeze out any excess liquid from
your soy curls. We want them hydrated, not soaked or dripping wet.
Reserve this liquid so that if you over squeeze it, you can add back
in 1 to 2 tb.

Add your soy curls back in your bowl and add your salt, black pepper,
paprika, onion powder, garlic powder, nutritional yeast, oil, soy
sauce, and the optional cayenne pepper. If you have the mushroom
powder or poultry seasoning add it in too. If everything is looking
too dry or not absorbing all of the seasonings, add back in 1 to 2 tb
of the vegetable broth that you just squeezed out of your soy curls
until it's no longer looking dry. If more liquid is needed, do 1 tb
at a time. Add in your cornstarch and toss to coat until all of your
soy curls are thoroughly coated, pressing the cornstarch into the soy
curls so it adheres and creates a crispy coating.

In a pan over medium heat, heat your oil. Once heated, add in your soy
curls, separating with your tongs or spatula any pieces stuck
together. Cook for 5 to 8 minutes, allowing the soy curls to sit
undisturbed for 1 to 2 minutes at a time so they can brown, then stir
occasionally until the outsides are nice and crispy and golden brown.

Remove onto a paper towel to drain any excess oil. Taste and add a
pinch of salt if needed.

You can enjoy as is, or you could add BBQ sauce, or one of my other
sauces such as my sweet and sour sauce, gochujang sauce or orange
sauce.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/soy-curl-chicken/>

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