Vegan KFC

It’s neither chicken, nor fried, nor from Kentucky, but it sure is fingerlickin’ good.

Ingredients

For the ‘chicken’

  • One quantity of my Chicken-Style Seitan. IMPORTANT: make the dough, replacing the tbsp of ‘Chickun Seasoning’ with one heaped tsp of oregano. Knead the dough according to the instructions in the recipe, then follow the instructions below.
  • Tear or chop the seitan dough into 25-gram pieces.
  • Press and shape the pieces into something resembling flattish discs. Don’t go overboard on the flattening; think mini-burgers.
  • Lay the discs in a large metal steaming basket. You can stack them; they won’t stick together while steaming.
  • Pour 250 ml (1 cup) of water into an Instant Pot and place the steaming basket into the Pot (or just use a regular lidded pot) and steam the seitan bits for 35 minutes, QPR.
  • As soon as you can handle the seitan without burning your fingers, carefully pull apart the steamed clumps of seitan.

For the KFC spice mix

  • 1.5 tsp Italian seasoning
  • 1 tsp celery salt
  • freshly ground black pepper
  • 1 tbsp sweet paprika
  • 1 tbsp mustard powder
  • 1 tsp garlic powder
  • 1 onion powder
  • 1 tsp ground ginger
  • 1 tsp cayenne pepper (or to taste)
    Mix all the spices

For the crispy coating

  • The KFC spice mix
  • 120 g plain flour
  • 60 g panko breadcrumbs
    Mix together

For the batter

  • 100 g chickpea flour, whisked to remove any lumps
  • 240 ml water

Preparation

  • Preheat your oven to 180 Celsius.
  • Line a large baking sheet with baking parchment.
  • Mix the ingredients for the batter in a wide, shallow bowl.
  • Divide the coating mixture (with the spices mixed in) between two wide, shallow bowls.
  • Put a bowl of water on your worktop you to wash your fingers between breading each piece of seitan.
  • Double-dip each piece of seitan; take a seitan piece and dip it in the batter, shaking off any excess batter. Dip it in the first bowl of coating mixture, making sure it’s coated. Now dip it in the batter again, again letting any excess batter run off. Lastly, dip it in the second bowl of coating mixture and lay it on the baking sheet. Work quickly and nimbly, and try to prevent the coating mixture from clumping too badly.
  • Rinse and dry your fingers/hands.
  • Repeat.
  • Once you’ve coated all the seitan pieces, spray them with oil and bake for 35 minutes.

Published by Vegan of Few Words

Vegan. Food-obsessed. Not very chatty.

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