Best Tasting Spicy Vegan Fried Chicken

So you've been craving something spicy, crunchy, meaty and delightful... BUT you are vegan. Or maybe you aren't vegan, but you are just simply tired of the same old same old and want to try something new. Well, no need to look any further. Vegan or not, you will absolutely LOVE this recipe! And if you are like me and you enjoy spicy foods, your taste buds will thank you.

What I absolutely love about this recipe, is that it brings excitement and is easy to fall in love with. My husband is Southern and I was able to get him to fall in love. Are you ready to fall in love? Now let's get in that kitchen and start cooking!

Meat (Seitan):

• 1 1/2 Cup Vital Wheat Gluten

• 3 tbl Nutritional Yeast

• 1 tsp poultry seasoning

• 1tsp Sazon Goya seasoning

• 1 tsp garlic powder

• 1 tsp chilli powder

• 1 tsp chipotle and roasted garlic seasoning

• 1 tsp onion powder

• 1 tsp Cajun seasoning 

• 1/2 tsp sea salt

• 1/2 tsp pepper

• 2 tbsp  Vegan Worcestershire sauce (BBQ sauce can be used as a substitute)

• 2 tbsp soy sauce

• 2 tbsp unsweetened cashew milk (or plant based milk of your choice)

• 3/4 cup vegetable broth

Seitan Broth:

• 4 cups veggie broth

• 4 cups water

• 1 chopped onion

• 1 tbsp Worcestershire sauce

• 1 tbsp poultry seasoning / Sazon Goya seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

Dry Dredging Mixture:

• 1 1/2 cup flour

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1 tsp cayenne pepper

• 1/4 tsp chipotle and roasted garlic seasoning

• 1/2 tsp onion powder

• 1/2 tsp paprika

• 1 tsp garlic powder

• 1/4 tsp brown sugar

• 1/4 tsp chipotle chilli powder

• 1 tsp baking powder

Wet Dredging Mix:

• 1/2 cup hot sauce

• 1/4 cup unsweetened cashew milk

• 1 tbsp Dijon mustard

Instructions

1. First, start putting the broth to a boil on medium heat in preparation for the seitan.

2. To make the seitan, begin by putting all the "meat" ingredients in a bowl and start binding together either by using your hands or with a spoon. Once it has become dough-like, continue to knead for about another minute.

3. Once you are done with kneading, start breaking from the dough and place pieces of seitan into the boiling broth ( it does not have to shape perfectly; allow it to free-form like chicken). Let it boil for about 25 minutes on medium-low heat.

4. While the seitan is boiling, start combining dry dredging mixture in another bowl

5. Then put all the wet dredging mixture in a separate bowl.

6. Once the seitan is done boiling, take out of the broth and place on a pan lined with paper towels to absorb the excess liquid. For better results, place another paper towel on top of the seitan and lightly press until you have gotten out most of the liquid.

7. Place oil into deep frying pan and start heating pan (grapeseed oil is a healthy high-heat cooking oil).

8. One by one, start dipping seitan into the hot sauce mixture, then into the dry mixture (repeat this step for extra crispiness).

9. Place seitan into hot oil and turn as necessary to avoid over-cooking.

10. Transfer fried seitan from the grease to a plate lined with paper towels to absorb the excess oil. Once all pieces are done, feel free to garnish with red pepper flakes or chopped green onions and pair with your favorite sides. Now, Enjoy!

Recipe Notes

This dish is best when served fresh. To reheat, use a conventional oven preferably in order to maintain the crisp quality.

Please leave me a comment below and let me know if you plan on trying this recipe and how it turned out.

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