Description
Crispy vegan chick’n fingers with a rice, buttery, sweet and spicy sauce.
Ingredients
Seitan Chick’n Fingers:
- 1 cup vital wheat gluten
- 1 tbsp nutritional yeast
- 1 tbsp chickpea flour
- 4 cups vegan chicken broth, divided
Breading:
- 1/2 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp nutritional yeast
Sweet Heat Buffalo Sauce:
- 3 tbsp salted vegan butter
- 2 tbsp Franks hot sauce
- 3 tbsp pure maple syrup or brown sugar
- 1/8 tsp garlic powder
Instructions
* the basic recipe that inspired this one comes from a video I made a few months ago. It is linked below to show the general steps, although this recipe is slightly different. I hope it helps to watch how to make this type of seitan chick’n :)!
- Whisk together seitan dry ingredients until combined. Add 1 cup of broth and stir until it forms a dough ball.
- Knead a few times with your hands until dough has no dry spots.
- Add remaining broth to instant pot. Rip off chunks of seitan and form flat “chicken finger” shapes with your hands – it will expand as it cooks – and add to pot. Cook on “manual” for 15 minutes. Once it is done, manually release steam.
- Meanwhile, whisk all sauce ingredients together in a small pot over medium heat until combined. Set aside.
- In a mixing bowl, whisk together breading ingredients. When seitan is done, remove from the instant pot, letting excess broth drip off, and toss in the breading mixture until coated. Place on a plate while you coat all the pieces.
- Head a large frying pan with oil. When hot, add seitan and fry a few minutes per side until crispy and golden brown.
- Remove from pan and add to a paper towel-lined bowl to drain excess grease.
- Serve with the sauce as a dip or drizzle it overtop right before serving. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins