Sweet Heat Buffalo Chick’n Fingers

 

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!