Vegan fried chicken with seitan

My daughter came home from work with a craving for KFC, which would put her in hospital if she ate it, so I decided to have a go at making a vegan version. What is it that we all remember about KFC? For me (and my daughter) it is the crispy, oily outer coating, so that is where I will start.

I found two videos on YouTube to guide my thinking; the seitan recipe and the coating recipe. Of course online recipes are just a jumping off point for me (we all know I can’t follow instructions), so this is what I actually did;

The seitan chicken

Wet Mixture (Should make about 1 ½ cups)

1 tsp Soy Sauce (or miso paste)

1/2 Cup Chickpeas

1 Tbsp Bullion

3 Garlic Cloves

2 Tbsp Onion powder

1 Tbsp vegetable oil

several pieces of sundried tomato

1 Cup Water

fresh oregano, thyme, mugwort (about 2 tablespoons)

Dry Ingredients

1 Cup of Vital Wheat Gluten

¼ Cup of tapioca and coconut flour

2 Tbsp Nutritional Yeast

Dried rosemary, nutmeg and black pepper

1 tsp Sea Salt

Method

Mix the wet ingredients in a blender or food processor and the dry ingredients in a bowl. Then gradually combine the wet with the dry in a bowl. Knead the dough until it is firm, but can be pulled apart and re-kneaded. This part takes practice, it is easy to under or over knead and either have a too soft or too firm result). When the dough is firm enough for your liking, tear off pieces and squash the dough into vaguely chicken piece shapes, make the pieces flat as the dough swells up to about double when boiled. Mine made seven pieces.

Dry ingredients.
Wet ingredients.
Making chicken pieces.
They smell lovely.

Bring a saucepan of water to the boil and add 2 stock cubes (or equivalent) and a bay leaf. When the water is simmering, just below a rolling boil, put the chicken pieces in one by one and simmer the pot for about 20 minutes.

The pieces will sink to the bottom, and won’t rise until they begin to cook.
After 20 minutes the pieces are all floating on the surface of the water.

Once the pieces are cooked, they can be taken out and drained on a paper towel until you are ready to coat and fry them (I put mine in the fridge).

Ready to go in the fridge. I am trialing the ‘If You Care’ brand of kitchen sponge (washable) for food draining, I will let you know if it works.
A closer view of the texture. It is juicy and tender if looks are anything to go by.

Now it is time to make the coating…

Wet bowl

1 cup soy milk

11/2 tablespoons vinegar (I used my home made mead vinegar)

Dry bowl

1 1/2 cups all purpose flour 

1 tablespoon rosemary and nutmeg

1/2 tablespoon paprika 

1/2 tablespoon mustard powder

1/2 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon ginger

1 teaspoon black pepper 

Method

Mix the dry ingredients in the dry bowl and the wet ingredients in the wet bowl. Don’t be surprised if the wet bowl goes all lumpy and curdled, it is supposed to, just mix it back in.

Dip the pieces of chicken in the wet bowl then put it in the dry bowl and cover it with the flour mix. You may have to repeat this a few times to get a good cover.

Then fry the chicken pieces in a frying pan or a deep fryer until they are golden brown and crispy.

We ate these with chips and they were satisfyingly crispy and oily.

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