VEGAN SWEET AND SOUR CHICK'N

🌿 FULL RECIPE🌿

FOR SEITAN CHICK’N

Ingredients

9 ounces (250g) firm tofu

1 20-ounce chickpeas

2/3 cup (157ml) vegetable broth

2 tablespoon (30ml) oil

¾ teaspoon celery salt

3/4 teaspoon onion powder

A pinch of salt

1 and 1/4 cup (140g) vital wheat gluten

Instructions

Drain and rinse the chickpeas, making sure to reserve the aquafaba bean reserve for the egg replace used later in this recipe.

Drain and rinse the tofu.

Add chickpeas, tofu, vegetable broth, oil, salt, and onion powder to a high speed blender and blend for about 30 seconds, or until smooth.

Add in the vital wheat gluten and mix until it forms a soft dough.

Transfer to a hard surface and knead for about 5 minutes until the dough becomes stretchy and elastic.

The dough will be soft and slightly sticky, transfer to the fridge to let the gluten bind for at least 30 minutes .

Once the dough has a fibrous texture, roll into a log, cut and divide it into three pieces.

Place each piece on a sheet of parchment paper or aluminum foil. Flatten and wrap tightly. The seitan will grow a bit in size, make sure to leave a little breathing room so the wrap doesn’t explode.

Put a steamer basket in a large pot and fill it with water just to the bottom of the basket. Bring the water to a boil.

Place the cutlets in the basket. Reduce the water to a simmer and steam for 30 minutes.

Remove the vegan cutlets from the pot and refrigerate for at least an hour.

Cut your seitan into bite size pieces and set aside.

FOR SWEET AND SOUR SAUCE

Ingredients

1 clove of garlic

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 cup brown sugar

1 tablespoon corn starch

1/3 cup water

1/2 tablespoon sesame seeds

1 small onion, chopped

1 cup of red peppers, chopped

2 cups cabbage, chopped

2 cups of fresh pineapple chunks

Instructions

Add garlic to a pot over medium high heat. Cook until fragrant.

Add in soy sauce, vinegar, brown sugar, and water. Bring to a Boil.

Turn down to a simmer and stir in cornstarch. Continue to stir and heat for 3-4 minutes.

Add in sesame seeds, vegetables and the pineapple chunks. Cover and let simmer for 5 minutes.

FOR TEMPURA BATTER

Ingredients

½ cup flour

1/2 cup cornstarch

4 cup aquafaba

1/2 cup cold seltzer water

Salt and pepper to taste

For frying

1 cup Peanut oil

1/4 cup cornstarch

Instructions

Pour enough oil into a dutch oven or frying pan that comes up from the bottom about an inch to an inch and a half.

Heat the oil on medium high to high heat

Prepare the batter by combining all the ingredients together.

Add ¼ cup of cornstarch to a large ziplock bag or container .

Add the chick’n pieces to the large ziplock bag and shake until all the pieces are well coated.

Dip the pieces into the batter, then add to the hot oil.

Cook for 2-3 minutes, until cooked through and crispy.

Add in the sauce and the chicken and coat quickly and serve immediately, garnished with sesame seeds.

To Air fry:
Spray in a little oil to your air fryer to prevent sticking. Cook “cutlets at 350’ for about 10 minutes, or until golden brown.

TO MAKE GLUTEN FREE
Making this recipe gluten free is simple and just as delicious .
Start by freezing a block of tofu. This is going to change the consistency and make the tofu more dense.
Remove from the freezer and allow to thaw. Wrap with a paper towel or clean dish towel and press.
You can use a tofu press or by placing a cutting board on top and applying pressure.
Leave this to sit and press for about 30 minutes.
Now here is the secret: freeze the tofu again to create a chewy meat like texture.
Wrap and press for another 30 minutes. Then chop into bite size pieces.
For breading replace flour with any gluten free flour or omit completely and add in an extra ½ cup of cornstarch.