** Updated 11/5/2020** A vegan spin on Taiwanese Popcorn Chicken using cauliflower. Crispy and golden-brown on the outside, juicy and tender on the inside.
Taiwanese Popcorn Chicken is hands down one of my favorite foods in the entire world — they hold a special place in my heart. Some of my most cherished memories with my friends involved getting popcorn chicken together. There’s something about having a bag of warm bag of chicken in one hand, and a wooden prick in the other that just makes me feel so empowered, as if I was a Taiwanese mafia sauntering down the street.
Then I thought, could I make a vegan version of this almighty popcorn chicken that looks and tastes just as good? Cauliflower seemed like a viable alternative — I’ve had seen a lot of people deep-fry cauliflower to make dishes such as buffalo wings. After many trials with different batters, spices, and flours, I’ve finally settled on this recipe.
The cauliflower, after deep-frying, is so incredibly tender. And the batter, after frying, becomes so incredibly crispy and crunchy. Not much more to explain here; this veggie-fied popcorn chicken is one of my proudest dishes, and I cannot wait to share with you all. Without further ado, let’s get into the recipe!