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Step 1

In a large bowl combine hot water and better than bouillon no-chicken until dissolved. Add dried soy curls and toss to coat in broth. Set aside to soak for a minimum of 30 mins. I like to do this overnight to really get the flavour in there.

Step 2

When the soy curls are marinated; drain in a colander over a bowl to catch the liquid to use in soups or gravy. Using your hands, squeeze out as much liquid as you can. Cut up the soy curls into popcorn-sized bites and place them into a large bowl.

Step 3

To the large bowl add soy sauce, pepper, and aquafaba, and toss to coat. Add 1 tbsp cornstarch and toss to coat again. Set aside.

Step 4

Meanwhile, in another bowl add; flour, ¼ cup cornstarch, baking soda, baking powder, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic powder, ginger, white pepper and MSG.

Step 5

Give the soy curls a quick toss, and then toss into the flour mixture. Press into flour to coat well, dust off any excess flour, and place on a wire cooling rack.

Step 6

Meanwhile, heat the oil to 350F. Cook a few pieces of popcorn soy curls in hot oil until golden brown, about 2-3 mins, turning a few times. Do not overcrowd the oil or else they will not cook properly.

Step 7

Remove the soy curls from the fryer and place on a wire cooling rack to allow excess oil to drip off.

Step 8

Serve with your favourite dips!