- Thick and juicy
- Simple and crispy coating
An adaptation of the PPK’s Chicken Stylee Seitan. I’ve never had much luck making seitan that was truly delicious instead of just passable. It has always turned out quite water logged or way too chewy for me. This recipe was amazing. The addition of chickpea flour really made a big difference in the final texture of the fried chicken. For the coating , I decided to go with a cornmeal breading rather than batter.
Surprisingly fantastic. The chicken cutlet was meaty and juicy without being too oddly chewy. The flavour of seitan wasn’t overpowering. The colour wasn’t super appealing as it was sort of a beige-brown, but you can’t have everything! The breading was crispy, flavourful and would lend itself really well to other spices and coatings (such as buffalo).
I love these challenges. I mean, I love coming home to a beautiful dinner everyday, don’t get me wrong, but the challenges are extra special to me. These are dishes that I have loved for a long time and usually had to cook for myself. I just feel a bit sorry for you reading as you don’t get to eat it like I do!
Jen is very specific and particular about the details of the dish; I have to identify all the different elements from the taste to the texture and smell because being vegan of course she cannot eat the original. And she always delivers.
So this dish was exactly what I asked for. Meaty, juicy, and with a tasty coating. Perfect. Easily as good as any bread crumbed chicken breast that I have made for myself. And even better, I could see it easily being adapted to a Wiener Shnitzel type flat escalope or a KFC style spicy coated chicken piece. Not only has ‘Saitan’ got an excellent name, but it delivers on taste and texture too.
I would also like a quick shout about the sides to this dish too, as this is where the ‘meal’ is made. I would struggle making onion gravy and mashed potatoe as good as this without butter but these were perfect, and I hope Jen releases her secrets on this soon too.
I ate at least three servings worth of this dish. If you have a hungry meat eating male in your life and if you make this, then I can guarantee that he will do the same.
- 8 cups vegetable broth
- 4 cloves of garlic, smashed
- 2 bay leaves
- 1 TBSP vegan worcestershire
- 2 cups vital wheat gluten
- ¼ cup nutritional yeast
- ¼ cup chickpea flour
- ¼ teaspoon salt
- 2 tsp onion powder
- 1 tsp poultry seasoning
- 1¼ cups vegetable broth
- 2 TBSP vegan worcestershire sauce
- ¼ cup soy sauce
- 2 tsp oil
- 1 cup plain soy milk
- 1 TBSP white vinegar
- ¾ plain flour
- ¾ cup cornmeal
- 2 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Oil for frying
- Fill a large pot with the broth, garlic and bay leaves, cover and bring to a boil.
- While it's heating, mix together the vital wheat gluten, nutritional yeast, spices and chickpea flour and salt in a large bowl.
- Make a well in the center and add broth, soy sauce, and, olive oil.
- Knead for 3-5 minutes. It will become quite tough, but keep going. The end product will be so much better for it.
- Divide into 8 even pieces.
- Let rest for 5 minutes.
- Stretch each piece into a cutlet, pressing the cutlet into the counter to smooth the surface.
- Once your broth is boiling, lower the heat to a simmer.
- Add the gluten pieces and partially cover pot so that steam can escape.
- Let simmer (try not to let it boil at all) for 45 minutes, turning occasionally.
- The cutlets will almost double in size during cooking, so keep that in mind when choosing a pot size.
- Once done, remove seitan and allow to cool.
- While cooling, prepare your breading.
- Mix soy milk and vinegar together in a shallow bowl, allow to sit.
- Mix flour, cornmeal, salt, pepper, onion powder, garlic and paprika in another bowl.
- Heat oil up in a pot. There should about 2 inches of oil in the bottom of the pot. You'll know it's done when you insert the end of a wooden spoon in the oil and little bubbles form around instantly. Oil should not be smoking.
- While oil is heating up, take cooled seitan pieces and coat in soy milk mixture and then dredge in the flour mixture until well coated.
- Place coated seitan pieces 2 at a time (depending on the size of your pot) in the oil and cook for 3-4 minutes of each side until golden brown.