Vegan Taiwanese Popcorn Chickpea Chicken Recipe

Name: Vegan Taiwanese Popcorn Chickpea Chicken Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 cup dried chickpeas; 1 large shallot (quartered); 8 g arlic cloves (crushed); 1 tbsp five spice; 1 tbsp white peppercorns (ground or crushed)

⏱ 10 min 🔨 Prep 5min 🔥 Cook 5min 📊 Easy 🍽 2 servings 👁 8

Ingredients

2 servings

1 cup dried chickpeas
1 large shallot (quartered)
8 g arlic cloves (crushed)
1 tbsp five spice
1 tbsp white peppercorns (ground or crushed)

Instructions

Soak your chickpeas overnight in 2-3 cups of water. The next day, drain well and dry with a kitchen towel.
Combine the shallot, garlic, five spice, and white pepper along with the chickpeas in a food processor. Blitz into a crumbly paste.
Refrigerate your paste for 1-2 hours. Then when you are ready to fry, form into irregular shapes (see note). Before frying, optionally combine 1 teaspoon each of additional five spice and white pepper to use as a dusting powder.
Heat your oil to 300ºF. Drop your chickpea balls in a few at a time, making sure not to crowd the pan. Fry for 1-2 minutes, depending on your desired level of brownness. If you are using a dusting powder, dust your chickpea balls as soon as you remove them. Enjoy immediately.

Chicken & Poultry