Vegan BBQ Buffalo Seitan Chicken
- last year
Summer is coming and everyone loves the flavor of BBQ and buffalo wings. This recipe combines the two into one super flavorful and delicious dish. Vegan BBQ Buffalo Seitan Chicken is a main dish or appetizer. Serve it with corn on the cob, french fries, pasta salad, or just celery and carrot sticks!
This method uses the washed flour method, meaning you make a simple flour and water dough, let it rest, then wash the dough in water to remove the starch. Whats left is the wheat protein called seitan.
Watch how to make this from beginning to end in the video. One recipe makes between 10-12 pieces, and each person will eat on average 2-3 pieces, so double the recipe according to the number of guests you are having.
Dough:
The dough recipe is very simple. 2 parts flour to 1 part water.
10 cups bread flour (Approximately 3/4 of a 5 lb bag of flour)
5 cups hot or boiling water
Knead together to make a firm dough. Place the dough ball in a bowl and pour water to cover. Place a plate, lid or cloth over the bowl and allow to rest from 6 hours to overnight.
Wash:
Knead the dough in the water until it falls apart in the water. Strain out the seitan from the starch water. Place the strained seitan back into the bowl and pour over with fresh water. Knead again for a few minutes. The water will still be opaque. Strain again and replace with fresh water for a third wash. Again knead the dough in the water for a few minutes. The water should be transparent but still a little cloudy. Now the washing is done.
Form the seitan chicken pieces:
Massage 2 tablespoons chickpea flour and 1 tablespoon of seasoned salt into the seitan. Let rest for a few minutes while you get a clean work space ready.
Cut or tear the seitan into 4 inch pieces. Tie a knot in each piece, then wrap the ends around a craft stick, cinnamon stick or sugar cane stick as shown in the video to resemble a drumstick or wing. Repeat until all the chicken pieces have been formed.
Make the skin:
2 cups flour mixed with 1 cup water. Knead to make a dough. This dough will not be washed in water. Flour a work surface and roll out the dough into a thin layer. Cut the dough in wedges to make the skin for the drumsticks, and cut the dough in rectangles for the other chicken pieces. Wrap each piece in a thin layer of dough skin.
Cook the seitan until golden brown:
Coat both sides of each piece generously with flour. Then brown both sides in a thin layer of hot oil until browned. Work in batches if necessary to avoid crowding the pan until all are cooked.
Return the browned seitan back to a large dutch oven, pot, or baking dish. Pour the BBQ buffalo sauce over the seitan pieces and simmer for 30-40 minutes until the sauce is thick and coats each piece. Add a little more water if necessary to avoid burning.
BBQ Buffalo Sauce recipe:
2 cups water
2 cups BBQ sauce
1 cup either Frank's RedHot sauce or Sriracha chili sauce for an Asian flavor.
This method uses the washed flour method, meaning you make a simple flour and water dough, let it rest, then wash the dough in water to remove the starch. Whats left is the wheat protein called seitan.
Watch how to make this from beginning to end in the video. One recipe makes between 10-12 pieces, and each person will eat on average 2-3 pieces, so double the recipe according to the number of guests you are having.
Dough:
The dough recipe is very simple. 2 parts flour to 1 part water.
10 cups bread flour (Approximately 3/4 of a 5 lb bag of flour)
5 cups hot or boiling water
Knead together to make a firm dough. Place the dough ball in a bowl and pour water to cover. Place a plate, lid or cloth over the bowl and allow to rest from 6 hours to overnight.
Wash:
Knead the dough in the water until it falls apart in the water. Strain out the seitan from the starch water. Place the strained seitan back into the bowl and pour over with fresh water. Knead again for a few minutes. The water will still be opaque. Strain again and replace with fresh water for a third wash. Again knead the dough in the water for a few minutes. The water should be transparent but still a little cloudy. Now the washing is done.
Form the seitan chicken pieces:
Massage 2 tablespoons chickpea flour and 1 tablespoon of seasoned salt into the seitan. Let rest for a few minutes while you get a clean work space ready.
Cut or tear the seitan into 4 inch pieces. Tie a knot in each piece, then wrap the ends around a craft stick, cinnamon stick or sugar cane stick as shown in the video to resemble a drumstick or wing. Repeat until all the chicken pieces have been formed.
Make the skin:
2 cups flour mixed with 1 cup water. Knead to make a dough. This dough will not be washed in water. Flour a work surface and roll out the dough into a thin layer. Cut the dough in wedges to make the skin for the drumsticks, and cut the dough in rectangles for the other chicken pieces. Wrap each piece in a thin layer of dough skin.
Cook the seitan until golden brown:
Coat both sides of each piece generously with flour. Then brown both sides in a thin layer of hot oil until browned. Work in batches if necessary to avoid crowding the pan until all are cooked.
Return the browned seitan back to a large dutch oven, pot, or baking dish. Pour the BBQ buffalo sauce over the seitan pieces and simmer for 30-40 minutes until the sauce is thick and coats each piece. Add a little more water if necessary to avoid burning.
BBQ Buffalo Sauce recipe:
2 cups water
2 cups BBQ sauce
1 cup either Frank's RedHot sauce or Sriracha chili sauce for an Asian flavor.