Popcorn Vegan Fried "Chicken"

0 Start by rehydrating the soy curls. In a large bowl, whisk together the warm water and vegan "chicken" bouillon until it dissolves.  
1 Add the soy curls and let them sit and rehydrate for about 15 minutes. Then drain(you can reserve the liquid for another use), squeeze as much liquid out of the soy curls as you can. Then put them into a dry bowl.
2 Pour the vegan yogurt and hot sauce over the soy curls and toss to coat them evenly. Let them sit while you make the dry mixture. 
3 In a separate large mixing bowl, whisk together the flour, cornstarch, baking powder and all the spices. 
4 Then put the soy curls into the bowl with the dry ingredients and toss to thoroughly coat them in the dry mixture. 
5 Now, you can deep fry them or air fry them. If deep frying, in a medium sized sauce pan, heat about 2 inches of vegetable oil on high until small bubbles form. 
6 Then in 3 or 4 batches, so you don't over crowd the pan, fry the soy curls, reducing heat as needed(if the oil starts to smoke, it is getting too hot), for about 3 to 4 minutes or until they are golden brown. 
7 Put them on a paper towel and sprinkle the tops with a few more pinches of salt. 
8 If you want to air fry them, heat the air fryer to 400 degrees(F), then spray the soy curls with non-stick spray generously so there are no dry flour spots. Air fry for 5 minutes, toss, spraying more non-stick spray if needed, then air fry for 3 to 5 more minutes or until crispy and golden brown. Sprinkle with a few pinches of salt.
9 Serve immediately, either plain with dips, over vegan smoked gouda creamed corn or tossed in your favorite sauce!