Vegan Chicken Bites
This vegan chicken bites recipe is highly requested in our household so, I make it quite often. My 11 year old has been in love with this recipe since I first created it a few years ago. To this day he claims this is he’s favorite Veggie Rose recipe. That makes me happy and it says a lot because that kid is very picky, when it comes to eating. I’ve made a few different versions of this recipe but this one remains the best. I guess it’s like spin off and remakes, the original is always the best.
Steaming seitan vs. boiling
The only thing that has changed since I came up with this recipe is, that now I steam it instead of boil.
Some people may not realize this but seitan dough is like a sponge. Even more so then tofu, like a lot more! So, when you boil the seitan that you seasoned oh so beautifully. Water just gets sucked into it and it basically becomes a sponge. I have seen people paper towel dry the “excess” water after boiling it but there is really no going back from that. Once you boil it, it not only becomes a less flavorful and bland. It also get super chewy and spongy and I know I for one, am not a fan of that.
What you want to do instead of boiling the seitan once you have made the dough is, steam it. You don’t need a fancy steamer to do this. I don’t have one myself and I just use and raised steam rake from the Asian market with a bit of water below it, in a large pot. Place the seitan on the rack making sure that the seitan does not touch the water. I then cover it and steam it on low heat for 1 hour. That’s it no fancy steamer needed and you can stack the seitan on top of each other too. Don’t be afraid of them sticking together, surprisingly they wont!
Vegan Chicken Bites
- 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
- 4 tbsp all purpose flour
- 4 tbsp dijon mustard
- 1/2 cup water
- 1 cup flour
- 2 cup 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
- 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.
- Steam cut dough in a large steamer, or a large pot with a steaming rack. If using a steam rack make sure the water doesn’t come up to high up on the rack. Prevent dough from becoming wet to avoid a soggy end result. Cover and steam for 45 minutes. Don’t be afraid to stack two layers of the chicken bites dough together. It will not stick.
- 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!