Prep: 25 mins – Cook: 2 hrs – Total: 2.5 hrs
- 2 cups vital wheat gluten
- 5 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp poultry seasoning
- 1½ cup Franks hot sauce (for a less spicy version sub some with ¾ with vegetable broth instead)
- 5 tbsp tahini
- 6 cups of vegetable broth, or no-chicken broth to simmer
- ⅓ cup Frank’s Original Red Hot Pepper Sauce
- 1 tbsp mustard
- 3 eggs worth of prepared egg replacer
- 2 cup all-purpose flour
- 1 tsp salt
- ½ tsp cayenne pepper
- ½ tsp white pepper
- ½ tsp onion powder
- ½ tsp paprika
- 1 tsp garlic powder
- ¼ tsp sugar
- ¼ chipotle powder, optional
- Oil for frying
How To Make The “Chicken”:
- In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder, salt, and poultry seasoning.
- In a stand mixer or larger bowl, combine 1½ cup Franks and tahini and whisk until smooth.
- Mix the dry ingredients with the wet, on a low setting with the paddle attachment, or with your hands, until well combined.
- Knead the dough at a low speed, with a dough hook until it is elastic but not dry. no more than 5 mins. Sprinkle additional gluten flour if your dough is too sticky.
- Divide the dough into pieces half the size of a chicken breast. The dough will grow to about twice its size when cooked.
- Twist and tie the dough in knots, this will create fibres in the dough, making the chicken very realistic in texture.
- Bring 6 cups of broth to a boil. Place the knotted seitan, ensuring they are covered completely.
- Reduce heat to a rolling simmer, and simmer seitan pieces in broth for 1 hour, stirring every 15 mins. It is very important that you do not boil the seitan or it will fall apart.
- Remove seitan from broth and place on a wire baking rack until cool to the touch. Give them a little squeeze to remove any excess liquid.
- Combine the hot sauce, egg replacer and mustard in a small bowl. This is your coating liquid.
- for your dredging, combine flour and all spices in another shallow bowl, and whisk until well combined.
- Working with one piece of seitan at a time, coat each piece with the flour, then dredge it in the hot sauce mixture, and coat again in the flour mixture.
- Set aside until the rest of the seitan is breaded.
- Heat up plenty of oil in a deep pot, or heat up your deep fryer.
- When hot (350F) fry the coated seitan for 3-5 mins or until they are light brown and crispy.
- Remove the seitan and place it on a wire cooling rack, or paper towels.
- Serve with biscuits and pickles, or your favourite dipping sauce. I like Buffalo Sauce, Habenero Ranch, or Vegan Honey Mustard Sauce.
This delicious recipe and photos were created by TheEdgyVeg.com, we simply shared it. Check them out for more great ideas!