This better than take-out chilli chicken has a healthy twist! We are substituting the chicken for seitan. Seitan is made from wheat gluten. Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten. Or, you can buy vital wheat gluten flour and it works the same.
Seitan has a similar consistency as chicken when cooked properly, and if you get your flavors right you aren’t missing out on anything with this simple substitution. This recipe also works with tofu, tempeh, and pretty much anything that you can dredge.
Indo-chinese cuisine is is a distinct cuisine formed through the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It’s a great combination of cultures, and I love experimenting with different cuisines. Skip take-out this week and try this chilli chicken recipe out!
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Indo-Chinese Chilli Chicken Using Seitan
This spicy Indo-Chinese style seitan is better than takeout!
- 2 seitan cutlet
- 1 cup wet dredging mixture from Vegan Buttermilk Fried Chicken recipe
- 1 cup dry dredging mixture from Vegan Buttermilk Fried Chicken recipe
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp red chilli sauce
- 1 tsp honey
- 1 clove garlic
- Cut the seitan into bite size pieces and set up wet and dry dredging mixtures.
- Coat seitan into the dry mixture first, then the wet, then back to the dry.
- Place coated seitan onto a pan with oil on low to medium heat and fry on both sides until golden brown.
- Once fried, remove from pan and allow any excess oil to drip off.
- In a clean pan on low heat, combine remaining ingredients and stir until it has developed into a sauce.
- Stir the fried seitan into the sauce and cook for a couple minutes until the seitan is fully coated, stirring frequently.