Seitan Fried Chickn Food

SEITAN FRIED CHICK'N

Steps:

• In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices.
• Add the veggie broth and soy sauce and mix until combined. Knead for 5-7 minutes.
• Bring the broth ingredients to a boil in a large, tall saucepan.
• Break off small pieces of the seitan and place them in the broth (if you need to, add more water to cover them). These will double in size.
• Bring the mixture to a simmer and cook for ~30 mins, flipping each piece halfway through.
• Whisk together the flour mixture ingredients in one bowl and the egg mixture in a separate bowl.
• Fill a large saucepan about 1 inch high with canola oil and heat on medium-high to ~350°F.
• For each piece of seitan, cover in the flour mixture, then the egg mixture, then the flour mixture again and place in the hot oil.
• Cook on each side until crispy (~3 minutes per side)
• Enjoy with vegan ranch, bbq sauce, or another fav!

CHICKEN FRIED SEITAN

Steps:

• Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.
• Simmer, covered, for 15 - 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don't get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.
• Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But....you could make the world's most perfect chicken fried seitan. You like that idea? Please...continue:.
• Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.
• In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.
• Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.
• Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!

VEGAN KOREAN FRIED 'CHICKEN'

Steps:

• In a large bowl mix the vital wheat gluten, garlic granules, dried oregano, black pepper and salt. Add the vegetable broth and olive oil. Stir until you get a spongey dough. Tip out onto a clean work surface and knead for a few minutes to make the dough come together. Pinch off ½-inch chunks of dough and place into a steamer basket - I use a bamboo steamer lined with baking paper with holes poked in it, I can stack up the layers of the steamer so I can steam the whole batch of seitan at once. Place the steamer over a large pan of boiling water and on the stove on a low heat. Let steam for 40 minutes, topping the pan up with more water as needed to stop it going dry. Remove from the steamer and let cool.
• Take two wide, shallow bowls and place the non-dairy milk into one and the cornstarch, 5-spice and garlic garnules into the other. Dip the seitan pieces into the non-dairy milk then into the cornstarch and place onto a baking sheet.
• Heat a ½-inch depth of vegetable oil in a deep skillet to 300°F Lower in a few pieces of coated seitan and cook until pale with a crust forming on the outside, remove to a baking sheet lined with paper towels. Repeat with all the seitan.
• Increase the heat of the oil to 350 F and lower in a few pieces of seitan. Cook until golden and remove to a baking sheet lined with fresh paper towels. Repeat with all the seitan then tip into a large bowl.
• Make the sauce by combining the sauce ingredients in a small pot and heating on the stove over a medium heat until bubbling. Pour the hot sauce over the fried seitan in the bowl and toss together using two large spoons to coat all the pieces in sauce. Tip onto a serving dish and sprinkle with sesame seeds and sliced scallions. Serve hot.

KENTUCKY FRIED SEITAN

Steps:

• First, make the seitan. Blitz the tofu, soy milk, miso, yeast extract, tarragon, sage, thyme, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once it has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready when the seitan feels springy.
• Pour the veg stock into a pan with the onion, garlic and parsley stalks. Bring to a simmer. Flatten out the seitan to 1cm in thickness, and chop into chicken-breast-sized chunks. Simmer these in the stock for 30 mins, covered with a lid. Allow to cool in the stock. Ideally do this the day before and chill in the fridge. These can also be frozen if you wish.
• Mix the spice coating ingredients in one bowl. Place the gram flour in another and the plain flour in a third. Mix enough water into the gram flour until it has a texture similar to beaten egg. Dip the seitan pieces in the plain flour, shake off the excess, then coat each piece in the gram flour mixture and finally in the panko spice mix.
• In a large frying pan or deep fat fryer, heat the oil to 180C (or until a piece of bread browns in 20 seconds). Once it's hot, carefully drop in the seitan pieces and cook for 6 mins or so, until they are dark golden brown and crispy. Transfer to kitchen paper to drain off the excess oil and sprinkle with a little salt. Serve in toasted buns with salad or slaw, or alternatively as mock chicken dippers with BBQ sauce.