Seitan Fried Chikn 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!

VEGAN FRIED "CHICKEN"

Steps:

• In the cup of a high speed blender, combine the chickpeas (including their soaking water), the water, bouillon powder, white wine vinegar, onion powder, garlic powder and silken tofu. Blend until very smooth.
• In the bowl of a stand mixer, fitted with the dough hook, combine the vital wheat gluten and the blended liquid. Knead on medium speed with the dough hook for no less that 5 minutes. The seitan dough should be smooth and stretchy.
• Cover the mixing bowl and leave to rest for ten minutes.
• Once rested, remove the dough from the mixer and slice into three even sized pieces. Return two of the pieces to the covered bowl. Take the one piece of dough and slice it into six separate pieces (don't worry if they're all different sizes - just roughly the same is fine).
• Lay out a piece of baking parchment and take one of the small pieces of dough. Place the dough on the left hand side of the baking parchment, then fold over to cover the dough. With a rolling pin, roll out the dough as thinly as you can. Unfold the parchment and peel off the thin piece of seitan. Stretch it out with your fingers and place it flat on a plate. Brush it very lightly with vegetable oil.
• Repeat the process with the next piece of dough - roll it out very thinly then remove from the parchment. Stretch it out with your fingertips and place it in top of the first piece, pushing down lightly with the flat of your hand to remove any air bubbles between the two pieces of seitan. Brush the top piece lightly with oil then repeat the process with the remaining small pieces of dough.
• Once all six small pieces of dough are layered, stretch the top piece of dough down and over the other layers to envelop them and tuck under the bottom layer. Place the layered piece of seitan on a new large piece of baking parchment and fold it up tightly. Wrap tightly with tin foil and set aside.
• Repeat the process with the other two large pieces of dough.
• Bring a steamer to the boil and place all three pieces of seitan in the steamer. Steam for a total of 90 minutes, flipping and moving the pieces around half way.
• Once the seitan is steamed, carefully remove it from the steamer and allow it to cool to room temperature (20 minutes) before placing in the fridge for at least an hour. Do not unwrap.
• Once cooled fully, unwrap the seitan and tear apart into whatever size shreds you'd like. (If you're planning to make fried chicken, I'd suggest keeping the shreds quite large. If you're using in a curry, I'd go a bit smaller).
• Keep sealed in the fridge for up to a week or in the freezer for 2 months.
• Take the pieces of shredded chicken out of the fridge.
• In one medium bowl, combine the gram flour, plant milk, cider vinegar and sriracha. Whisk well to combine. This is your egg mixture.
• In another medium bowl, combine all the spiced flour mixture ingredients. Mix to combine.
• Place a medium, high sided frying pan over a medium heat or turn on a deep fat fryer. Bring the oil to 170c.
• Assigning your left hand to the egg mix and your right hand to the spiced flour, dunk a piece of chicken in the flour and toss to coat. Then, with your right hand, place the floured chicken in the egg mixture. Use your left hand to coat the chicken and then pick it up and place back in the flour. Very carefully coat for a second time in the flour mixture then place carefully in the hot oil.
• Fry the chicken piece for around 2-4 minutes or until completely golden brown. Using a spider or a slotted spoon, remove the chicken from the fryer and place on a few pieces of kitchen towel to drain. Repeat the process with the remaining chicken.
• Serve while hot!

THE ULTIMATE VEGAN FRIED CHICKEN SANDWICH

Steps:

• In a medium to large heavy bottom pot, heat up frying oil to a temperature between 325°F to 350°F.
• Gently press two vegan chicken scallopini cutlets together to double up the thickness and set aside.
• Prepare your dredging stations. To make the liquid batter, combine nondairy milk with apple cider vinegar and hot sauce in a large bowl. Mix the cornstarch with a small amount of the milk mixture to make a slurry and then add it to the bowl.
• In another bowl, combine the flour with the sea salt, chili powder, garlic powder, onion powder, ground white pepper, ground sage, coriander, paprika, celery salt, ground nutmeg, ground cinnamon, ground cumin and ground allspice.
• When the oil reaches 350°F, dunk the vegan chicken into the liquid batter first, letting the excess drip off. Then place it in the dry batter to coat evenly. Place the vegan chicken back into the liquid batter and then back into the flour mixture to double dredge.
• Fry the chicken separately in 2 batches. Carefully place 1 battered vegan chicken into the hot oil, using a splatter guard if desired. Fry for 3 to 4 minutes, flipping halfway. Remove from the hot oil with tongs and place on a paper towel lined plate to absorb any excess oil. Repeat with the second piece of battered chicken.
• To assemble your sandwich, on the bottom of the sesame seed bun, spread 1 tablespoon of vegan mayonnaise, add 1/4 cup of lettuce, the vegan chicken, half the pickle slices and the top bun.

THE BEST SOUTHERN VEGAN FRIED CHICKEN

Steps:

• Click here for seiten cutlets recipe
• Whisk the 1 cup of flour, 1 tsp smoked paprika, 1 tsp salt, 1 tsp dried oregano, 1 tsp dried sage, ½ tsp garlic powder, and black pepper to taste until completely combined.
• Prepare the vegan egg according to the instructions on the package.
• Dredge the cutlets in the flour to coat, then the egg, then once again in the flour to coat.
• Pour two inches of vegetable oil (canola or corn oil is best) in a heavy fry pan. We prefer to use cast-iron. Heat the oil until it's between 350°F (176°C) and 375°F (190°C). We like to fry it at 375°F because the breading gets super crispy.
• The temperature of the oil will drop when you add the chicken, just keep it at the same heat as you started, don't increase the flame to get it to go back up.
• Carefully place the cutlets one by one in the oil. Don't crowd them, there should be some space between each one. If you have to cook in batches, allow the oil to go back to 350-375°F before frying the next batch.
• Fry for approximately 8 minutes per side or until golden brown and crispy. Place on paper towel to drain excess oil.
• TO OVEN FRY
• Preheat the oven to 425°F (218°C)
• Follow the preparation instructions, place the cutlets on a lightly oiled baking sheet and bake for approximately 10 minutes per side, or until golden brown and crispy.
• Enjoy!

VEGAN CHICKEN FRIED STEAK

Steps:

• In a shallow, wide dish; whisk together aquafaba and soy milk. Set aside.
• In a second shallow, wide dish, whisk together; flour, baking soda, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
• Working one at a time; dredge each Gusta seitan into the flour mixture, pressing the steak firmly into the flour on both sides.
• Shake off the excess flour and then dip the seitan into the soy milk mixture.
• Shake off the excess milk mixture, and then dredge the seitan in the flour, pressing the flour into both sides.
• Place each coated seitan steak onto a wire cooling rack, and repeat with each steak. Let them sit for 10 mins.
• Meanwhile, heat up enough oil in a large frying pan to cover the bottom by ¼ inch to 325F.
• Working one at a time, place coated steak in hot oil. Gently spoon some of the oil over the steak, and then fry until you see the edges of the steak turn golden brown, roughly 2 mins. Then flip over, and fry for 2 more mins.
• Remove seitan steak with metal tongs and allow excess oil to drip off. Place on a wire rack, and repeat with remaining seitan steaks.
• In a deep pan, melt vegan butter over medium heat.
• Whisk in 3 tbsp of flour, and garlic powder, and cook, whisking constantly for roughly 5 mins or until the flour browns. Do not burn.
• Very slowly, whisk in milk and bouillon cube. Continue to whisk constantly to avoid lumping and burning, until the gravy thickens.
• Taste as you go, and season with salt and lots of black pepper.
• Add more or less soy milk depending on your desired thickness. If the gravy is too thick, add more soy milk. If it is too thin, cook it a bit longer, whisking constantly.

THE QUICKEST & EASIEST SEITAN RECIPE!! (VEGAN CHICKEN!)

Steps:

• Add about an inch of water to a pot with a steamer basket and bring to a light boil.
• In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
• In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
• When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy. Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and 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.

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.