Vegan Sesame Chicken

Fast and easy: You will love this fully plant-based take on Chinese restaurant-style Sesame Chicken. Everything about the taste and texture it is super similar to the original dish but we eliminate the need for eggs in the batter. And of course, instead of using chicken we are using my Chickeny Chickless Seitan. This Vegan Sesame Chicken recipe is: deep-fried for an authentic flavour crispy even with the sweet and sticky sesame sauce meaty and satisfying easy to make gluten-free if desired

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Total Time 35

Course Main Course, vegan

Cuisine Chicken, Chinese, Vegan

Servings servings

Ingredients

oil for deep frying

THE PROTEIN:

16 oz Chickeny Chickless Seitan or see Notes for substitutions 454g

BATTER:

1 cup cold water
1/4 cup ground flax seed
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 tsp baking powder
1/4 teaspoon salt

STIR-FRY AROMATICS:

1 tablespoon cooking oil
1 teaspoon minced garlic
1 teaspoon grated ginger
1/2 cup sliced white onion 60g

SAUCE MIX:

1/2 cup vegan chicken-style broth
1/4 cup sugar
1 tablespoon Shaoxing wine or sherry
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar

THICKENER:

2 tablespoons water
1 tablespoon cornstarch

Instructions

In a large mixing bowl, combine the batter ingredients. Stir very well, then let stand for 5 minutes to thicken.
While you wait, tear or cut Chickeny Chickless Seitan into small bite-sized pieces, about 1" cubed. Also, separately mix the Sauce Mix ingredients in a measuring cup and set aside for later.
When the batter is thick, add the seitan pieces and mix well with clean hands.
Choose a wok or pan with high sides and fill with a few inches of oil. Ensure there will be enough room for the oil to bubble up some during frying. Use medium high heat and wait until the oil is between 350 and 375¯F. This is very hot but not yet to the point of smoking.
Add the seitan; a piece at a time. Do not crowd the wok or skillet; work in batches if needed. The seitan should become nicely browned in 1 to 2 minutes. Adjust the heat as required.
Drain the fried seitan on a wire rack. Turn off the heat.
Carefully transfer the used oil into a heat-proof container for later use. Leave about 1 tablespoon of oil in your wok.
The wok should still be hot enough so add your minced garlic, grated ginger, and white onion. Stir-fry for 30 seconds or until fragrant.
Add the sauce mixture and turn up the heat; watch the sauce come to a boil. Turn off the heat, quickly give your cornstarch slurry a stir, then stir it into the sauce. It should thicken quickly.
Add the fried seitan and fold to coat. Garnish with toasted sesame seeds and chopped green onion if desired. Serve immediately with rice and vegetables.

Video

Notes

PROTEIN ALTERNATIVES
Extra firm or pressed tofu, tempeh, and store-bought vegan chicken can be used instead of Chickeny Chickless Seitan

GLUTEN-FREE OPTIONS
In addition to substituting a gluten-free protein, also replace regular soy sauce and dark sauce with a gluten-free tamari or soy sauce alternative.

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