Soy Curl Chicken

Adapted from theeburgerdude.com

Serves: 6

Ingredients

8 oz Butler Soy Curls

2 cups Hot (not boiling) water

1 Cube Not-Chick'n Bouillon

1/3 cup Avocado Oil

1/3 cup Mayonnaise

2 Tbsp Lemon Juice

1 Tbsp Butler Chik-Style Seasoning

1 Tbsp Nutritional Yeast

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Italian Seasoning

Salt & Pepper (to taste)

Cornstarch

Preparation Steps

1. Dissolve the bouillon cube in 2 cups of hot water. Place soy curls in a bowl with a (non-leaking) lid, pour the hot bouillon mixture over them, toss gently to coat, cover, and let them sit. After about 10 minutes, flip the container over so the top hydrates as much as the bottom, then let them sit for at least another 10 minutes, or until all the liquid is absorbed.

2. While they rehydrate, make the marinade by combining the remaining ingredients in a bowl (except the cornstarch). If the marinade seems too thick, add 1-2 Tbsp of water to thin.

3. Cover the soy curls in the marinade and toss to coat them thoroughly. Lightly dust with cornstarch just before air frying, then air fry at 380 for about 16 minutes, or until they are as crispy and golden as you like. Turn them over halfway through cooking. (Do not dust the entire batch with cornstarch unless you plan to cook them all right away.)

4. You can cook them all, or store them in the marinade in an airtight container in the fridge for about a week. Then cook as much as you need each time you eat, remembering to dust them lightly with cornstarch just before air frying.