These bite-sized plant-based popcorn chicken pieces are sure to be a family favourite (especially when served with Thai chili sauce!)
In a large bowl, combine the "chicken", minced garlic and 1 tsp of salt and fill the bowl with vegetable broth until it covers the chicken. Soak for about 20 minutes or until soft.
Heat a pot with about an inch of oil over a medium high heat. Mix together flour and 180ml of vegetable broth leftover from the soaking chicken and whisk until no lumps remain. Divide between two bowls.
Once the chicken is soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture. Transfer the chicken into a Ziploc bag with the cornstarch. Shake until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another Ziploc bag that has the garlic powder, bread crumbs, lemon pepper, garam masala and salt.
Fry the chicken in oil in batches until golden. You may need to push them around to fry all sides because they tend to float. Remove, drain on a paper towel and serve with dipping sauces!