Vegan Spicy Chicken Sandwich (Popeyes Style)
This sandwich is something I have been thinking of coming up with a recipe for, for a very long time. Since this whole big Popeyes Spicy Chicken Sandwich trend craze started! I'm so glad I finally got into the kitchen one day and started planing around with a cloud of ingredients. Think mad scientist, food, utensils, condiments, flour, and spices just flying everywhere and after that cloud of flour dust subsided, this glorious sandwich is what was left. There is was glowing under a halo light, and that epic sining sound affect we all know to well, "Ahhhhhhhhh"!
Ok, maybe that not exactly how it went down, but its pretty darn close and the bottom line is, that this sandwich is THAT good! My husband who is a omnivore said and I qoute "Wow, this sandwich has bumped itself to my top 3 sandwiches list" and that's saying a lot because he is not vegan and has actually had the real thing!
Don’t skimp out on the pickles in this recipe! I guess, I can give you a pass if you really don‘t like pickles but if you do! This is the time to go crazy. If your anything like me you will love this sandwich with extra pickles because it accompanies the spice so well! My mouth is watering just thinking about it. I don’t know why I choose to write these blogs without the actual dish in my hand because I could really go for one of these right now lol.
1/2 cup vital wheat gluten
1/4 cup oat flour
1 tbsp tomato paste
1 tbsp soy sauce
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/4 ground black pepper
1/2 -1 tsp cayenne pepper (adjust spice to taste)
3/4 cup all purpose flour
2 tbsp cornstarch
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp cajun seasoning
1/2 tbsp cayenne pepper
1/2 tbsp smoked paprika
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp hot sauce
1/4 cup olive oil
1/4 cup almond milk
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
Start of by adding vital wheat gluten and oat flour and seitan spices into a large mixing bowl. Mix to combine.
In a separate bowl make broth by adding vegetable broth, tomato paste, and soy sauce. Mix well and add slowly to the dry mix while mixing.
Knead dough for 4 minutes. For the perfect texture No more no less!
Split the seitan into 4 pieces to make 4 chicken patties. Then shape to about 1/2 thickness.
Next steam the patties, covered for one hour.
Make the batter while that steams. Add all purpose flour, corn starch, and batter spices into a mixing bowl and mix to combine.
Next make the marinade. Add almond milk, olive oil, hot sauce, onion powder, garlic powder, and salt. Mix well
Add marinade into a zip bag or covered container and add in the steamed patties. Marinate for 4 hours for best results or less if you’re in a rush.
Toast buns and set aside.
To batter the patties add 1 tbsp of the marinade into the dry batter to create some flaking and mix. Coat the patties one at a time. Making sure to pack on the batter well. Double dip the patties back into the leftover marinade and repeat to coat twice for an extra crunch.
Fill a skillet half way with frying oil and heat to 360 degrees fahrenheit or until bubbles form around a wooden spatula or toothpick.
Place patties into the oil away from yourself to prevent splashing yourself.
Fry until the patties are golden in color. (approx. 5 minutes)
This is totally optional but you can make a spicy maybe to go with that. Add a few spoonfuls of vegan mayo, a bit of garlic powder and a few dashes of hot sauce to taste. Mix and add spicy mayo to each side of the burger buns and assemble with pickles and spicy chicken patty. I love extra pickles but that’s totally option. And dig in!