Imported from the web
Air Fryer Vegan Chicken Nuggets
Crispy, flavorful vegan nuggets made from seasoned soya chunks, coated in a rice-flour slurry and crushed corn flakes, then air-fried until crisp. Serve with your favorite dipping sauce.
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Ingredients
- 2 cup Soya chunks
- 0.25 tsp Salt (For the soaking water)
- Boiling water (For soaking the soya chunks)
- 4 tbsp Corn flour (Called corn starch outside India)
- 2 Green chilies
- Ginger (Small piece)
- 3 Garlic cloves
- Red chili powder (To taste)
- 1 tsp Coriander powder
- 1 tsp Roasted cumin seeds
- 0.5 tsp Garam masala
- 2 tbsp Coriander leaves
- 1 cup Corn flakes (Crushed for coating)
- Salt (To taste; for the nugget mixture)
- Oil (For spraying or air frying)
- 0.333333 cup Rice flour (The ingredient list states 1/3 cup; the method states 1/4 cup)
- 0.25 tsp Black pepper powder
- Salt (To taste; for the rice-flour slurry)
- Water (As required to make a thick but flowing slurry)
Steps
- 1
Place the soya chunks and 1/4 teaspoon salt in hot boiling water.
- 2
Cover with a lid and soak for 20–25 minutes, or until the chunks become completely soft.
- 3
Remove the soya chunks from the water and let them cool.
- 4
Squeeze as much water as possible out of the softened chunks.
- 5
Transfer the squeezed chunks to a grinder jar.
- 6
Add the green chilies, ginger, garlic cloves, and roasted cumin seeds to the grinder jar.
- 7
Blitz the mixture to a coarse texture; do not purée it completely smooth.
- 8
Transfer the ground mixture to a bowl.
- 9
Add the corn flour, red chili powder, salt to taste, coriander powder, garam masala, and coriander leaves.
- 10
Mix thoroughly until the ingredients are evenly distributed.
- 11
Pinch off small portions of the mixture and shape them into irregular nuggets.
- 12
In a separate bowl, combine the rice flour, black pepper powder, and salt to taste.
- 13
Add water as required and mix to make a thick but flowing slurry.
- 14
Crush the corn flakes on a separate plate.
- 15
Dip each nugget into the slurry, turning it so it is coated.
- 16
Remove the nugget from the slurry and roll it in the crushed corn flakes until coated.
- 17
Arrange all the coated nuggets in the air-fryer basket. The source also notes that they may alternatively be deep-fried.
- 18
Spray some oil over the nuggets.
- 19
Air-fry at 160°C for 12–15 minutes.
- 20
Serve the vegan chicken nuggets with a dip of your choice.
Notes
The structured ingredient list specifies 1/3 cup rice flour, while the corresponding method instruction specifies 1/4 cup; this discrepancy is preserved. The source does not specify a preheating instruction, basket shaking, or an exact amount of oil.
Nutrition per serving
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