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Sweet Heat Buffalo Chick’n Fingers

Crispy vegan chick’n fingers with a rice, buttery, sweet and spicy sauce.

Ingredients

Scale

Seitan Chick’n Fingers:

Breading:

Sweet Heat Buffalo Sauce:

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 :)!

  1. Whisk together seitan dry ingredients until combined. Add 1 cup of broth and stir until it forms a dough ball.
  2. Knead a few times with your hands until dough has no dry spots.
  3. 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.
  4. Meanwhile, whisk all sauce ingredients together in a small pot over medium heat until combined. Set aside.
  5. 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.
  6. Head a large frying pan with oil. When hot, add seitan and fry a few minutes per side until crispy and golden brown.
  7. Remove from pan and add to a paper towel-lined bowl to drain excess grease.
  8. Serve with the sauce as a dip or drizzle it overtop right before serving. Enjoy!

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