Popcorn chicken seitan
I had been trying to find the perfect way to make some delicious vegan "chicken" since I became vegan one year ago. I finally came up with a recipe that not only I love, but my kids and non vegan husband love too. Before going vegan I use to make chicken battered in corn flakes and spices, and don't know what took me so long to realize that I could do the same with deliciously seasoned seitan. Now that I came up with my favorite vegan "chicken" recipe of all time I of course had to share it with you.
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Popcorn chicken seitan
INGREDIENTS 1 1/2 cup vital wheat gluten 1 cup vegetable stock 1/3 cup nutritional yeast 3 tbsp olive oil 1 tsp onion powder 1 tsp garlic powder 1/4 tsp poultry seasoning 1 tsp apple cider vinegar 1 tsp sea salt 1 tsp black pepper 1 tsp cumin Oil for frying
"Egg" Mixture 4 tbsp all purpose flour 4 tbsp dijon mustard 1/2 c. water 1 c. flour
Breading 2 c. plain corn flakes 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1 tsp Sazon seasoning
salt and pepper to taste
Instructions In a large bowl combine vital wheat gluten, nutrional yeast and spices. in a separate bowl, mix wet ingredients together until all combined.
Add your wet ingredients to the dry ingredients and mix. Then knead for 5 minutes or until the dough becomes uniform and a bit spongy.
Cut dough into approximately 1 inch pieces.
In a large pot bring seasoned water or broth to a low boil and add the popcorn "chicken". Cook at a low boil for 45 minutes. Then remove and set on a paper towel.
In a food processer, pulse corn flakes and breading spices until they brake down but before it becomes sandy. You just want to brake it down into smaller pieces not make a flour. Add salt and pepper to taste. Add to a bowl and set aside.
In a small mixing bowl add dijon mustard, flour, and water from "egg" ingredients and whisk until combined.
Using an assembly line sort of set up. Set up flour, mustard "egg" mixture, and corn flake crumbs in a line and dip a piece of sietan into the flour to coat and absorb any excess water, then dip in "egg" mustard mixture to coat and then into the cornflakes. Continue to do this with all of your pieces.
In a oil filled pan on medium high heat, fry the popcorn "chicken" until golden brown. Remove from oil and place on a paper towel linen plate. All that is left to now is ENJOY!